Spiced Carrot Fritters with Harissa Yogurt Dip
Golden, crisp-edged carrot fritters seasoned with cumin, garlic, and fresh herbs, served with a smoky harissa yogurt dip. A delicious way to use a carrot harvest as an appetizer or light lunch.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Appetizer
Cuisine Middle Eastern
For the Carrot Fritters
- 2 cups grated carrots about 3 medium
- 2 eggs
- 1/3 cup finely chopped scallions or onion
- 1/4 cup chopped parsley or cilantro
- 1/4 cup flour use chickpea flour or GF flour if needed
- 1 garlic clove minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Olive oil for pan-frying
For the Harissa Yogurt Dip
- 1/2 cup plain yogurt Greek or regular
- 1-2 tsp harissa paste to taste
- 1 tsp lemon juice
- Pinch of salt
- Optional: drizzle of olive oil or chopped mint for topping
Make the Dip
In a small bowl, stir together the yogurt, harissa, lemon juice, and salt. Chill until ready to serve; taste and adjust the spice level.
Prepare the Fritters
In a large bowl, combine the grated carrots, eggs, herbs, flour, garlic, cumin, and salt. Mix until fully combined — the mixture should hold together when pressed.
Cook
Heat a drizzle of olive oil in a skillet over medium heat.
Scoop the mixture by heaping tablespoons into the pan and flatten gently.
Cook 3-4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate. Work in batches and don't overcrowd the pan — crisping needs space.