Carrot Fritters with Feta and Green Onions (easy to make!)
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These carrot fritters are crispy on the outside, soft on the inside, and packed with sweet carrots, feta, and green onions. Serve them hot with a lemon garlic yogurt dip for an irresistible snack or side.
These carrot fritters are the kind of snack that disappears almost as fast as they hit the plate. Inspired by my corn fritters, they’re made with plenty of grated carrots, crumbled feta, and green onions folded into a simple batter. Little scoops are fried in a bit of oil until they’re beautifully golden and crisp on the outside, while the inside stays soft, tender, and full of flavor.
The feta adds a salty bite that pairs perfectly with the sweetness of the carrots, and the green onions keep everything tasting bright and savory. I love serving them hot with a lemon garlic yogurt dip on the side, which adds a cool, tangy contrast to the crispy fritters. My family goes absolutely crazy for these — if I’m not quick about getting them to the table, the whole batch disappears within minutes.
How to store and reheat leftovers
While these carrot fritters taste best hot and fresh, you can store leftovers in your fridge for up to 4 days. To reheat them, I recommend baking in the oven at 350 degrees Fahrenheit until warm and crisp, about 15 minutes.
Carrot Fritters with Feta and Green Onions (easy to make!)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 large egg
- ½ cup milk
- 3 cups grated carrots
- ½ cup sliced green onions
- ½ cup crumbled feta cheese
- Oil for frying (see notes)
Lemon Yogurt Dip
- ¼ cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 small garlic clove (finely minced)
- 1 pinch salt and pepper
Instructions
- Begin by mixing the yogurt dip ingredients in a small bowl.
- In a medium bowl, mix the flour, baking powder, garlic powder, onion powder, salt, and pepper.
- In a large bowl, whisk the egg and then mix in the milk. Stir in the dry ingredients.
- Add the grated carrot, green onions, and feta cheese and mix well.
- Heat 2 inches of oil in a heavy pot over medium heat or in a deep fryer until it reaches 370 degrees Fahrenheit. Working in batches, carefully drop the batter by the spoonfuls (I like to use a medium-sized cookie scoop) into the hot oil and fry until golden, about 3 minutes, stirring a few times as they cook.
- Remove the carrot fritters from the oil with a slotted spoon and let them drain on a paper towel lined plate while you cook the remaining fritters.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
