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

Source: Midwest Living


Recipe Summary

10 mins
25 mins
12 fritters




Instructions Checklist
  • 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.

  • Place carrots in a double layer of paper towels; roll and squeeze out as much moisture as possible.

  • 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.)

  • 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

64 calories; fat 3g; cholesterol 17mg; saturated fat 1g; carbohydrates 8g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 3492.2IU; vitamin c 3.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 19.1mcg; sodium 162mg; potassium 105mg; calcium 38mg; iron 0.7mg.