Carrot & Beetroot Fritters

Name: Carrot & Beetroot Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups (300g) grated beetroot; 1½ cups (2 medium/ 175g) carrots, grated; 1/2 cup (75g) grated feta cheese; 1 teaspoon ground coriander; 1 teaspoon onion powder; ⅔ cup (80g) wholemeal self-raising flour; 1 large egg

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These easy 5-ingredient beetroot fritters are full of veggie goodness and salty feta cheese. Perfect as a healthy snack, a simple side, or a great addition to lunchboxes.

When it comes to snacks that are both nutritious and delicious, fritters are always high on my list. These vibrant carrot and beetroot fritters are not only easy to make but also naturally sweet and savoury. The earthy beetroot pairs beautifully with sweet carrot, while creamy feta adds a delicious salty touch. A hint of onion and coriander powder rounds out the flavour.

They’re soft, colourful, and easy for little hands to hold, making them perfect for toddlers. And the best part? They freeze beautifully, so you can batch-cook and defrost as needed.

Side shot of beetroot fritters in a bowl with yoghurt sauce.

Ingredients You’ll Need

These beetroot fritters come together with just a few simple, wholesome ingredients:

Wholemeal self-raising flour: Adds fibre and helps the fritters hold together. Using self-raising flour also saves you from adding baking powder separately.
Veggies: Grated beetroot and carrot bring colour, natural sweetness, and nutrients. Be sure to squeeze out excess moisture to prevent soggy fritters.
Feta cheese: Adds a rich, salty flavour and creamy texture.
Egg: Binds the mixture together and helps the fritters keep their shape.
Optional seasonings: Onion powder and ground coriander are my favourites, but garlic powder or dried herbs like parsley or oregano also work well.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Beetroot Fritters

Strain the Veggies: Grate the beetroot and carrot, then wrap them in a clean kitchen towel and squeeze out as much liquid as possible. Add the strained veggies to a large mixing bowl.

Combine the Ingredients: Add the egg, crumbled feta, flour, and your seasonings. Mix until everything is well combined. I like using my hands to help bring the mixture together.

Cook the Fritters: Heat a skillet over medium-high heat and lightly spray with oil. Scoop tablespoon-sized portions of batter into the pan, spacing them out. Cook for 1–2 minutes on each side, flipping gently until golden and cooked through.

Serve: Enjoy warm on their own or with a side of yogurt, ketchup, or your favourite dip.

Can You Bake Them?

Absolutely! Bake the fritters at 400°F/ 200°C for about 15 minutes, flipping halfway through. Lightly grease the tray and brush or spray the fritters with a bit of oil for a golden finish.

Recipe Tips

Strain Well: Removing moisture from the veggies is key to crispy fritters. Skipping this step can lead to soggy results.
Adjust Flour as Needed: If your batter feels too wet, add a little extra flour to help bind it.
Don’t Overcrowd: Give each fritter space in the pan so they cook evenly and brown nicely.
Flip for Even Cooking: Turn each fritter halfway through to ensure both sides are cooked through.

Ways to Serve Fritters

On their own: Perfect for toddlers as a finger food or snack.
With a dip: Serve with yogurt, hummus, tzatziki, or tomato sauce.
In lunchboxes: Pack them cold with veggie sticks and fruit.
As a side dish: Pair with grilled meat, eggs, or fish.
In a wrap: Add with salad and sauce for a quick lunch.
Topped with avo: Add sliced avocado and a squeeze of lemon for a grown-up version.

Storing Leftovers

Fridge: Let the fritters cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet, air fryer, or oven until warmed through.
Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge.

Recipe FAQ

Can I make these fritters gluten-free?

Yes! Simply swap the wholemeal self-raising flour for a gluten-free self-raising flour blend. Just make sure it includes a binding agent like xanthan gum for best texture.

Can I bake them instead of frying?

Absolutely. Spoon the mixture onto a lined baking tray, flatten slightly, and bake at 200°C/ 400°F for 15–20 minutes, flipping halfway through, until golden and cooked through.

How do I prevent the fritters from falling apart?

Be sure to squeeze out as much liquid as possible from the grated veggies, and don’t skip the egg as it helps bind everything. If your mix still feels too loose, add a bit more flour.

Can I make these dairy-free?

Yes! You can skip the feta or use a plant-based feta alternative. The texture will be slightly different, but still tasty.

Beetroot fritters in a bowl dipped in yoghurt sauce.

More Fritter Recipes

Zucchini & Sweet potato Fritters

Gluten-Free Corn Fritters

Pumpkin and Zucchini Fritters (Gluten-Free)

Miso Mushroom Fritters (Gluten-Free)

If you try this beetroot fritters recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.