Crispy Carrot & Leek Fritters with Citrus Yogurt
These veggie-forward carrot and leek fritters are pan-fried until crisp, packed with herby flavor, and served with a zippy citrus yogurt dip. Perfect for lunch, snacking, or as a savory side.
Equipment
- Box grater or food processor
- Skillet or frying pan
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Clean towel or cheesecloth (for squeezing moisture)
Ingredients
For the Fritters:
- 2 medium carrots peeled and grated
- 1 medium leek cleaned and finely sliced (white and light green parts only)
- 2 garlic cloves minced
- 2 tablespoons chopped fresh parsley or dill
- 2 tablespoons nutritional yeast
- 2 eggs
- 1/4 cup all-purpose or chickpea flour more as needed to bind
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika optional
- Olive oil or avocado oil for frying
For the Citrus Yogurt Dip:
- 1/2 cup plain unsweetened yogurt dairy or plant-based
- 1 tablespoon lemon or lime juice
- 1 teaspoon lemon zest
- 1 teaspoon maple syrup or honey optional
- Salt and pepper to taste
Instructions
- Grate the carrots and place them in a clean towel or cheesecloth. Squeeze out as much moisture as you can. This helps the fritters get crispy instead of soggy.
- In a skillet over medium heat, sauté the sliced leeks with a small splash of oil for 3–4 minutes, until softened and just golden. Remove from heat and let cool slightly.
- In a large bowl, combine the grated carrots, sautéed leeks, minced garlic, herbs, nutritional yeast, eggs, flour, salt, pepper, and smoked paprika (if using). Stir until everything is evenly mixed. If the mixture feels too wet, add another tablespoon of flour.
- Heat a few tablespoons of oil in a skillet over medium heat. Scoop about 2 tablespoons of batter per fritter into the pan, pressing gently to flatten. Cook for 3–4 minutes per side, or until crispy and golden. Work in batches and don’t overcrowd the pan.
- Stir together all citrus yogurt dip ingredients in a small bowl. Taste and adjust seasoning as desired.
- Serve the fritters warm with a generous spoonful of citrus yogurt dip on the side. Garnish with extra herbs or lemon zest if you’re feeling fancy.
Video
@herbyeater Carrot and leek fritters that prove veggies are anything but boring 🥕🧅✨ Golden, crispy, herby, and begging to be dipped in citrusy yogurt goodness. Saved you the chopping montage, but not the flavor 😌 Recipe drops this week—make sure you’re following for the full herby breakdown 💚 #vegetablemagic #herbyeats #fritterseason
♬ Honey Blonde - Joe Jonas
Notes
For a gluten-free version, use chickpea or oat flour. To make these vegan, try replacing the eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min).
These reheat beautifully in the oven or air fryer. You can also freeze uncooked patties between parchment and pan-fry from frozen.