Friday, April 30, 2010

Kurdish Carrot Fritters

I have been wanting to make these from the second I saw them. I adore cooked carrots. Hate them raw, love them cooked. I know I'm super weird. I also love labneh which is the accompaniment to these carrot fritters. The awesome thing about them (for most people who keep a stocked fridge and pantry, unlike me who buys for the week and plans each meal down to the side dish) is that you can make them from normal things around the house. They were super easy and could have been made using the food processor instead of a grater to save time (just be careful not to over process.

Kurdish Carrot Fritters (adapted from Food Bridge)

5 medium sized carrots (about 2 cups), finely grated

1 yellow onion, grated

2 eggs

1/2 cup seasoned bread crumbs

1/2 teaspoon black pepper

1/2 salt or to taste

1/8 tsp Ras el hanout

Canola oil for frying

Labneh for serving

  1. In a bowl, mix all the ingredients together.
  2. Create round flat fritters from the mixture, about 1 tbsp per fritter.
  3. Heat oil in a pan, enough so that it comes half way up the fritters.
  4. Fry fritters until golden brown, on both sides.
  5. Remove on to paper towels to absorb excess oil.
  6. Serve with labneh or yogurt.


  1. Mmm...I would love these. Looks very delicious. I love carrots too. I always cook it in soup or fried with other vegetables. But most often I make fresh carrot juice with them.

  2. Yum Carrot juice. You can also use other spices instead of ras el hanout. I think I read that coriander and thyme are good options too. I think cinnamon and brown sugar would be delicious with plain bread crumbs.

  3. thanks so much for trying the fritters, think that adding some spices and herbs, like you mentioned, would make them even more interesting.