Fantastic vegan Carrot Fritters (Pakora)
Honestly, this is one of the best fritter recipes we have ever tried or made. The preparation is straightforward and easy, and the flavor is incredibly delicious. These are the top reasons why you should make it at home:
- crunchy, golden-brown exterior
- soft, juicy and delightful interior
- super aromatic, full of spices, naturally sweet from carrots, and slightly spicy
- they make a fantastic snack, appetizer, or main dish
- kids and adults love these
- vegan, gluten-free, and vegetarian-friendly
Essential ingredients for carrot fritters
We will need a couple of spices, some veggies, and other ingredients that will hold the patties together for this recipe. This recipe is eggless, making it perfect for anyone following a vegan diet. Here you can find a little bit more about ingredients and possible substitutes.
Chickpea flour - Chickpea flour is full of fiber and is an excellent alternative to regular flour in this recipe. It's what makes this recipe gluten-free. However, feel free to substitute with bread flour or all-purpose flour in this recipe.
Spices - Pakora originates from India, so we tried our best to incorporate Asian spices available in Europe and other parts of the world. We used turmeric, fenugreek, cayenne pepper, and coriander. Fenugreek isn't super easy to find in our local supermarkets, so you can easily omit it if that's the case in your area too.
Vegetables - use a mixture of carrots, onion, and potato. These ingredients work well together and create the most delicious, vibrant fritters. Feel free to substitute carrots for cauliflower.
Oil for frying - Use vegetable oil, like canola oil, sunflower oil, or others. We used Planet of Plants oil, which contains a combination of sunflower and hemp oil.
What to serve with Pakora fritters
Serve these Carrot Fritters or Pakora as an appetizer, snack, or main dish with a big bowl of fresh salad. We love serving it with:
- homemade sauce made of vegan mayo, garlic, and coriander (recipe below)
- Sour Cream
- Tartar Sauce
- Mayo
Storing
It's best to serve Carrot Fritters freshly fried, still warm to achieve the best texture and keep that delicious crunchiness. Store any leftovers in a sealed airtight container, in the fridge, for up to 3 days. Reheat in a preheated oven.
Try these delicious vegan recipes
- Roast Potatoes with Paprika
- Lentil Bolognese
- Kale Quinoa Salad with Sweet Potato
- Vegan Chickpea Salad Sandwich
- Easy Vegetable Samosa
- Sweet Potato and Chickpeas Curry
METHOD
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make the mixture
Stir to combine chickpea flour, garam masala, turmeric, fenugreek, cayenne pepper, coriander, and salt in a bowl. Add the water and stir to get a smooth mixture, then add the grated carrots, grated onion, grated potato, grated ginger, and chili. Stir well.
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oil for frying
Pour the canola oil into a large skillet and set over high heat. When the oil reaches 170 °C / 340 °F, start frying.
TipKeep the fried pakora in a warm oven, preheated to 100 °C / 210 °F while frying the rest. -
deep fry the fritters
Scoop a tablespoon of batter and shape it into patties using your hands. Carefully drop each patty into the hot oil. Deep fry for 4 - 5 minutes, turning once while frying for them to become golden-brown. Line paper towels over a wire rack. Place the fritters on top to get rid of any excess fat.
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serve
Prepare the sauce. Stir to combine mayo, chopped coriander, and grated garlic in a bowl. Serve with warm Pakora fritters.
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