Carrot Fritters with Tahini-Lemon Yogurt | Midwest Living

Carrot Fritters with Tahini-Lemon Yogurt

Carrot Fritters with Tahini-Lemon Yogurt

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  • Makes: 12 servings
  • Yield: 12 fritters
  • Hands On 10 mins
  • Total Time 25 mins

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Serve these addictive, cumin-spiced fritters as an appetizer or a side dish with the creamy, Middle Eastern-style sauce.


  • 1 clove garlic, halved
  • 1/3 cup plain whole-milk Greek yogurt
  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • Extra-virgin olive oil (optional)
  • Fritters
  • 2 cups coarsely shredded carrots
  • 1/4 cup plus 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 egg
  • 2 tablespoons whole milk
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon finely chopped fresh Italian parsley
  • 3 -4 tablespoons vegetable oil
  • Extra-virgin olive oil (optional)


  1. For yogurt: Rub cut sides of garlic clove against the bottom and sides of a small bowl; discard garlic. Whisk together yogurt, tahini, lemon juice, water, honey, 1/2 teaspoon salt and 1/4 teaspoon cumin in bowl. Set aside.
  2. Place carrots in a double layer of paper towels; roll and squeeze out as much moisture as possible.
  3. For fritters: In a large bowl, whisk together flour, cornstarch, 3/4 teaspoon salt, 3/4 teaspoon cumin, the baking powder, garlic powder and cayenne. Add egg and milk; stir together until just blended. Fold in carrots, green onion and parsley. (The mixture looks dry, but it will come together. It should be mostly carrot, held together with the sticky batter.)
  4. In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Working in batches, add generous tablespoons of batter to skillet, flattening to about 1/2-inch thick with the back of the spoon. Fry until golden, turning once, about 2 minutes per side. Transfer fritters to a paper towel-lined baking sheet. Repeat with remaining batter, adding oil to skillet as needed. Serve fritters immediately, with sauce on the side for dipping. (If desired, garnish sauce with a drizzle of olive oil.)


  • Batter consistency When mixing together batter, mixture might look dry but will come together similar to latkes.

Nutrition Facts

(Carrot Fritters with Tahini-Lemon Yogurt)

Servings Per Recipe 12, sugar (g) 2, Potassium (mg) 105, sodium (mg) 162, chol. (mg) 17, Thiamin (mg) 0, Fat, total (g) 3, vit. C (mg) 3, cal. (kcal) 64, vit. A (IU) 3492, iron (mg) 1, pro. (g) 2, calcium (mg) 38, Polyunsaturated fat (g) 1, Folate (µg) 19, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 8, Niacin (mg) 1, sat. fat (g) 1, Riboflavin (mg) 0, fiber (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0

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