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Spicy Carrot Fritters with Creamy Cilantro Dip


Inspired by Indian pakoras, these easy to make pan-fried fritters are a healthy choice under the guise of a delicious appetizer.

Recipe courtesy of Jessica Emin


For the fritters:
  • 2 cups (500 ml) carrots, grated
  • 1 cup (250 ml) coleslaw mix
  • 3/4 cup (175 ml) scallions
  • 2 large eggs, beaten
  • 1/3 cup (75ml) chickpea flour
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) chili flakes
  • 1 tsp (5 ml) basil flakes
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pepper
  • 2 Tbsp (30 ml) olive oil
  • Yogourt Cilantro Dip (see recipe below)
For Yogourt Cilantro Dip:
  • 1/2 cup (125 ml) plain unsweetened Greek yogourt
  • 2 Tbsp (30 ml) cilantro, finely chopped
  • 2 Tbsp (30 ml) cucumber, diced
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) coriander seed
  • 1/4 tsp (1 ml) ground black pepper


  1. Stir together carrot, coleslaw mix and scallions in a large bowl.
  2. In another medium-sized mixing bowl, beat eggs, then add chickpea flour, baking powder, chili flakes, basil, salt and pepper.
  3. Combine egg mixture with vegetables until vegetables are coated.
  4. In another small bowl, make the dip by mixing yogourt, cilantro, cucumber, salt and coriander, then refrigerate until ready to serve.
  5. Bring a large frying pan to medium heat, coat with olive oil then place four round scoops of the fritter mixture onto the surface.
  6. Let each fritter fry until golden brown, then press the top down lightly with a spatula and flip. Repeat this process until there is no fritter mix left.
  7. Serve fritters while warm and crispy with the cool dip.

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