Carrot Fritters with Dill Yogurt Sauce

As if you needed another reason to grow carrots, this appetizer will be a hit at your next spring bash.

by Dani Yokhna
Carrot Fritters with Dill Yogurt Sauce - Photo by Megan Myers (
Photo by Megan Myers

Yield:  8 fritters



  • 3 cups grated carrot
  • 2 green onions, sliced into thin rounds
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. flour
  • 1 large egg
  • 2 T. canola oil


  • 6 ounces plain yogurt
  • 2 tsp. chopped fresh dill
  • 1 T. lemon juice
  • salt and pepper, to taste


Mix together carrot, onion, salt, pepper, flour and egg. If necessary, add more flour a little at a time until cohesive but not overly wet batter is formed.

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In deep frying pan over medium-high heat, heat canola oil. Once oil is heated through, carefully drop 1/4 cup batter into pan, and fry for approximately 4 minutes on each side, turning down heat as necessary to maintain oil temperature. Remove cooked fritters to a paper-towel-lined tray and repeat until all batter is used.

Whisk together yogurt, dill and lemon juice. Add salt and pepper to taste. Serve with fritters.


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