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A stack of simple and delicious vegan, plant-rich vegetable fritters

Chili Carrot Fritters

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yield: 12 fritters


You can chop the carrots in one of two ways. If you have a food processor, cut the carrots into medium chunks and pulse in a food processor until most of the carrots are is finely chopped. Dump on the counter and continue to chop until larger pieces are finely chopped. If you don’t have a food processor (or don’t want to dirty one) simply hand chop.
You can cook the fritters in one of two ways. Twelve fritters fit perfectly in two medium (10-inch ) skillets, so if you have two, use them. Eleven fritters fit perfectly in a 12-inch skillet, so start by adding eleven to the pan and add the twelfth fritter after you flip the fritters when they are easier to move.
Serve these fritters with a little extra chopped cilantro and a big dollop of yogurt or sour cream.


  • 1 pound (about 4 cups) finely chopped carrots
  • 1/2 cup each: all-purpose and chickpea flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon chili powder
  • 1/2 cup thinly sliced scallions or finely diced onion
  • 1/4 cup packed chopped fresh cilantro, plus extra for sprinkling
  • 1/2 cup plant milk, your choice
  • 3 tablespoons olive oil


  • Heat a large (12-inch) skillet or 2 medium (10-inch) nonstick skillets over low heat. Chop carrots (see note above).
  • Mix flours, baking powder, salt and chili powder and add to carrots, along with scallions and cilantro; toss to coat. Add milk; mix with hands to combine.
    Using wet hands, divide mixture into 12 equal mounds and set on a baking sheet.
  • Before forming fritters, increase heat to medium-low and add 2 tablespoons of the oil to the large skillet (or 1 tablespoon each to the medium skillets). Reading note above, add the fritters and cook until impressively brown, 4 to 5 minutes. Turn fritters and continue cooking until second side is impressively brown, another 4 to 5 minutes, adding a little drizzle of oil after turning them to keep them gently sizzling. Serve with a little extra chopped cilantro and a big dollop of yogurt or sour cream.