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–+ servings
A bowl of golden-brown carrot fritters is served with a small dish of creamy dipping sauce and garnished with sliced green onions—a delicious twist on classic vegetable fritters.

Carrot Fritters with Feta and Green Onions (easy to make!)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These carrot fritters are made with grated carrots, feta, and green onions mixed into a simple batter and fried until golden and crisp. They’re delicious served warm with a lemon garlic yogurt dip.

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

Instructions 

  • Begin by mixing the yogurt dip ingredients in a small bowl.
    A bowl of creamy white sauce topped with cracked black pepper, with a wooden-handled spoon resting inside—perfect for dipping crispy carrot fritters or other tasty vegetable fritters.
  • In a medium bowl, mix the flour, baking powder, garlic powder, onion powder, salt, and pepper.
    A glass bowl filled with flour mixture and a metal whisk, with two whole carrots placed nearby on a white surface—perfect for preparing delicious Carrot Fritters or other carrot recipes.
  • In a large bowl, whisk the egg and then mix in the milk. Stir in the dry ingredients.
    A metal whisk rests in a glass bowl filled with thick, creamy batter for carrot fritters on a white surface, with a beige cloth nearby.
  • Add the grated carrot, green onions, and feta cheese and mix well.
    A glass bowl contains a mixture for Carrot Fritters, with grated carrots, chopped vegetables, and batter. A spoon and cookie scoop rest inside, while a carrot and beige napkin are placed nearby.
  • 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.
    Seven golden-brown carrot fritters are deep frying in hot oil inside a white pot, perfect for trying new carrot recipes.
  • 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.
    A plate lined with paper towels holds several golden-brown vegetable fritters arranged in a circular pattern.

Notes

Oil: Use a high-heat oil such as canola, peanut, sunflower, or avocado. After cooking the fritters, let the oil cool, then strain it before saving it for use again. If the fritters are fried at the proper temperature, they will absorb very little oil. 
Serving: 1 = 3 fritters, Calories: 244kcal, Carbohydrates: 25g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 45mg, Sodium: 497mg, Potassium: 321mg, Fiber: 3g, Sugar: 5g, Vitamin A: 10913IU, Vitamin C: 7mg, Calcium: 172mg, Iron: 2mg