Baked carrot fritters

Categories: Baked Fritters, Dinners recipes, Hanukkah Recipes, Vegetarian recipes

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Baked carrot fritters
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Baked carrot fritters

I love to make fritters from ingredients I always have on hand, like vegetables. These are great on their own, with a dip, or as a tasty side dish. When I make these I can’t resist nibbling on them while I cook. I highly recommend you make them, you’ll enjoy every bite!


4 carrots (2 cups grated carrot)
1 small onion
4 Tbsp oil
1/3 cup matzah flour / regular flour
2 eggs
Ground black pepper

Sour Cream Garlic and Chive Dip

200 ml sour cream
2 tsp minced garlic
2 – 3 tsp mayonnaise
Chopped chives
Ground black pepper


1. Peel the carrots and grate them on the large holes of a box grater. Grate the onion on the large holes as well, add the other ingredients, including the oil, and mix until well combined.

2. Take a handful of the mixture and squeeze out any excess fluid, then flatten into a fritter.

3. Two options:
If you want to bake, not fry: Preheat an oven to 180°C. Line a tray with greased parchment paper and place fritters on the paper. Bake for around 25 minutes or until golden. Don’t try and flip the fritters before the time is up. Flip and bake on the other side for 15-20 minutes.

4. To fry: Heat 3-4 Tbsp of oil in a pan and fry the fritters until they are crisp and golden on both sides. Remove from the pan and let drain on a plate lined with paper towels.

5. Mix all the ingredients for the dip together and serve with the fritters.

Good to know…
You can cook one potato until it’s soft, mash it and mix with the carrot. It’s a little upgrade to the fritters. You can also fry the onions instead of grating them. You can make these a day before and heat them in the oven before serving. Also great served at room temperature. Perfect for picnics.
The batter cannot be made ahead of time. Work quickly because a lot of water will drain out of the vegetables.
In the photos: potato latkes, as well as the carrot fritters.

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