Carrot Fritters or Rüebli-Tätschli: A Seasonal Vegetable Delight

2020-03-04-13-42-32-8944307567785499495702.jpgYes, it’s still kinda winter. And sometimes that means that we don’t have the largest variety of vegetables at our disposal. Mostly, there are carrots. Carrots. And more carrots. But don’t despair, if you don’t want to do any more roasted carrots or carrot soups, this is an easy way to change it up a little: Carrot Fritters! They take around 10 minutes to make (yes, only 10 minutes!) and you can serve them with salad and dipping sauce for a healthy lunch or dinner. Also, you can improvise with your spices, so that you’re fritters might taste entirely different every time you make them – I made these with curcuma and garlic powder, topped with bits of parsley.


12 fritters:
3 carrots (ca. 350-450g), grated
3 eggs
4-5 tablespoons (ca. 60g) of whole wheat flour (you can also use regular flour)
1 1/2 teaspoon of salt
3/4 teaspoon of curcuma
1/2 teaspoon of garlic powder
chopped parsley
3 tablespoons of olive oil

2 tablespoons of joghurt or sour cream
1 teaspoon of lime juice
1 teaspoon of tahini sauce
2 pinches of salt

Mix together the ingredients for your dip, set aside.

In another bowl, mix the carrots, eggs, flour, salt and spices. Add some chopped parsley, if you want.
Heat 1-2 tablespoons of olive oil in a pan. Add small mounds (1-2 tablespoons each) of your carrot mixture and pan fry in batches for roughly 3 minutes per side on (medium-)high heat. If they get too dark, reduce the heat.

Serve up with the dipping sauce and maybe a side of salad – and enjoy!


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