Delicious carrot and coriander fritters in 30 minutes!

These coriander and carrot fritters are a quick, vibrant, and seriously satisfying dish that’s perfect for a light meal, snack, or even as a side. Packed with fresh flavour from chopped coriander and natural sweetness from grated carrot, they’re crispy on the outside, soft on the inside, and bursting with colour. Best of all, they’re incredibly easy and fast to make—taking less than 30 minutes from start to finish. With under 20 minutes of prep time and only around 8–10 minutes to cook in the pan, you can have two delicious servings ready in just half an hour.

Simply mix the ingredients into a batter, shape into small patties, and pan-fry until golden and crisp. They’re great on their own with a spoonful of yogurt or chutney, or served as part of a bigger spread. Whether you’re cooking for yourself or sharing, these carrot and coriander fritters are a fresh, fuss-free option that doesn’t skimp on flavour—or time.

Carrot and coriander fritters ingredient list;
a big handful of roughly six cleaned and trimmed carrots
Three to four green and white spring onions, cut, a generous amount of freshly chopped coriander, and additional to serve
Beaten two big free-range eggs with around a tablespoon of simple flour
One handful of freshly grated Parmesan cheese, or any vegetarian cheese of choice
a few pinches of freshly ground black pepper and double cream salt
A few of delicious olive oil glugs

Carrot and coriander step by step instruction method;

Step 1
Start by grating the carrots using a food processor for speed and ease (or a box grater if you prefer). Transfer the grated carrots to a large mixing bowl. Add the sliced spring onions and a generous handful of chopped fresh coriander—feel free to adjust the amount to suit your taste, whether you prefer just a hint or a big, bold burst of herbiness. Give everything a quick toss to combine evenly before adding the rest of your ingredients.

Step 2
Crack the eggs into the bowl with the carrot mixture, then add the flour to help bind everything together. Sprinkle in the grated Parmesan—it will melt as the fritters cook, adding a rich, savoury flavour while also helping to hold the mixture together. For a touch of indulgence, pour in a splash of cream, which adds extra richness and helps create a soft, tender texture inside the fritters. Stir everything together thoroughly until well combined and evenly coated. Finally, season to taste with a generous pinch of salt and a few twists of freshly ground black pepper, making sure the mixture is well balanced before cooking.

Step 3
Just before you’re ready to fry, it’s a good idea to test the mixture by squeezing a small handful together in your hands. It should hold its shape without crumbling or falling apart. If it feels too loose or fragile, don’t worry—simply mix in a little more beaten egg or a small spoonful of flour, just enough to help bind it all together. You’re aiming for a mixture that sticks but isn’t too wet or heavy. Taking a moment to check this now will make frying much easier and ensure your fritters hold their shape beautifully in the pan.

Step 4
Heat a large frying pan over medium heat and add a generous drizzle of oil—just enough to coat the base of the pan. While the pan is heating, shape the carrot mixture into thin fritters with your hands or a spoon. Keeping them relatively flat helps them cook through quickly and evenly. Carefully place the fritters into the hot pan, leaving a little space between each one.

Step 5
Fry for 4 to 6 minutes, flipping once, until they’re beautifully golden-brown and crisp on both sides. Resist the temptation to move them around too much—let them sit undisturbed so they can form a nice crust before turning. Once cooked, transfer the fritters to a plate lined with kitchen paper to drain briefly, then serve immediately while hot and crisp, scattered with a little extra chopped coriander for a fresh, fragrant finish.