Fritters can be made with just about any vegetable, they’re usually quick to make and make for a nice sharing meal, lunch or a light dinner. They’re particularly good in the warmer months. When creating these beetroot and carrot fritters I was wanting to make something healthy and nutritious and not doughy and stodgy or pancake like. The only other vegan fritters I’d made before were corn fritters but I made them with a lot of flour, egg substitute and of course corn so they were still pretty high in carbs. Beetroot and carrot are both nice light vegetables full of nutrients like fibre, folate, vitamin C, vitamin A, Beta carotene and antioxidants, to name a few. They have a really nice colour and once grated are pretty quick to cook. I’ve added just enough flour to bind all the veggies together without the batter being doughy and over loaded with carbs, so that’s ½ cup for the whole lot. I just used plain white flour but you could definitely use wholemeal flour to bring down the carb content a bit, or even gluten-free flour.
The only other ingredients in these beetroot and carrot fritters (aside from salt and pepper) are some fresh grated ginger and dijon mustard. Both help to liven the flavour up and give the fritters a bit of a kick.
I love having these fritters for a weekend lunch and this is an inexpensive, super easy and quick recipe to make. The longest part is actually cooking the fritters, mainly because it makes about 18 and I could only fit 3 in the pan at one time. If you’re worried about the first lot of fritters getting cold while you’re still cooking up the rest I suggest turning your oven on to warm, or a really low temperature and putting the cooked fritters on a heat-proof plate in the oven until you’re ready to eat them. Also, worth noting is that these don’t re-heat particularly well, they end up kind of soggy and are just so much better straight after they’ve been cooked. This recipe makes about 4 serves but you can easily halve the recipe if you just need to feed 2 people.
I also made up a really easy mint yogurt dip which pairs really well with the fritters. Of course it’s totally optional, but I do recommend. All you need to do is mix up some dairy free yogurt (I used Cathedral Cove Coconut Yogurt), a bit of minced garlic, olive oil, lemon juice and of course fresh, chopped mint. Then either blob some on top of the beetroot and carrot fritters or dip the fritters into it. If you don’t finish all of the mint and yogurt dip, unlike the fritters, it does keep well in the fridge. Just put in a small container or cover the bowl it’s in with clingfilm then it will be fine in the fridge for a few days.
One serve is about 4 and a half fritters which is about 12g of carbs, and just remember if you use wholemeal flour or any other type of flour which isn’t white the carbohydrate content will also change.
Kitchen tools you will need for this recipe:
Spatula (one which is good for flipping)
Please note that as an Amazon Associate I earn from qualifying purchases
If you’re a fan of beetroot and want to try some more recipes, check out my roasted beetroot and garlic hummus or my wellness bowl.
Ingredients
-
Fritters
- Mint Yogurt Dip
Instructions
- Cut both the leafy top and the root at the bottom of the beetroot off. Peel and then grate. Put into a large mixing bowl.
-
Peel and then grate the carrots and add to the mixing bowl with the beetroot.
-
Add dijon mustard and flour and season generously with salt and pepper. Stir until fully combined.
- Put a non stick frying pan on a low-medium heat with about a tablespoon of oil.
-
Once the frying pan is hot, scoop a large spoonful into the pan, lightly press down with a fork or the back of a spoon. Add a couple more spoonfuls to the pan and press down lightly. I had 3 fritters in the pan at one time, but it will depend on how big your pan is.
- Leave to cook for about 5 minutes. It might be tempting but try not to move the fritters prematurely as it may cause them to fall apart.
- Carefully flip each fritter and cook on the other side for another 5mins. Remove from the pan and put onto a plate which is lined with a couple of paper towels, this will help absorb some of the oil.
- Continue cooking the fritters until all the batter has been used, add more oil during cooking if necessary. You should get about 18 fritters in total.
- To make the mint yogurt dip stir all ingredients together in a small bowl until combined.
-
Serve the fritters warm with a big dollop of the mint yogurt dip.
This looks so thick and rich. You can almost taste it.
Thanks!!
I liked this recipe I love it keep sharing these kind of recipes