A crispy, flavorful twist on veggie fritters using bold Moroccan spices and a tangy dipping sauce. Perfect as a snack, appetizer, or light lunch!
⭐ Recipe Highlights:
Vegetarian
Crispy outside, soft inside
Ready in 30 minutes
Rich in fiber, vitamins, and spice
📝 Ingredients
For the Carrot Fritters:
2 cups grated carrots (about 3 medium carrots)
1/2 small red onion, finely chopped
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp smoked paprika (optional)
1/4 tsp salt
1/4 tsp ground black pepper
1/3 cup all-purpose flour (or chickpea flour for gluten-free)
1/2 tsp baking powder
2 tbsp olive oil (for frying)
For the Yogurt Harissa Dip:
1/2 cup plain Greek yogurt (or dairy-free alternative)
1 tsp harissa paste (adjust to heat preference)
1 tbsp lemon juice
1 tsp honey or maple syrup
Pinch of salt
🧑🍳 Instructions
🔹 Step 1: Prepare the Fritter Mixture
Place grated carrots in a clean kitchen towel or cheesecloth and squeeze out excess water.
In a large bowl, mix the carrots, red onion, parsley, spices, salt, and pepper.
Add in the eggs, then stir in the flour and baking powder until everything is combined. The mixture should hold together loosely but not be too wet.
🔹 Step 2: Fry the Fritters
Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
Scoop 2 tablespoons of the mixture per fritter and flatten slightly in the pan.
Cook for 2–3 minutes per side until golden brown and crispy. Repeat with remaining mixture, adding more oil as needed.
Drain on a paper towel.
🔹 Step 3: Make the Dip
In a small bowl, whisk together all ingredients for the dip.
Taste and adjust spice or sweetness.
🍽️ Serving Suggestions
Serve warm fritters with the dip and a sprinkle of fresh herbs.
Great with a simple cucumber-tomato salad or in a wrap with greens.
Can be reheated in the air fryer or oven for crispiness.
✅ Recipe Tips
For extra crispy fritters: use cast iron and make sure the oil is hot before frying.
Add crumbled feta or chopped nuts for texture inside the mix.
Make a double batch and freeze half (layer between parchment paper before freezing).