top of page

carrot fritters with harissa dip

Soft and pillowy and delicious, these carrot fritters remind me of a healthy dinner-inspired pancake that is comforting but spicy all at the same time. A harissa dip with a greek yogurt base makes something that is wonderful plain even better. If you feel as if your sides game is boring, these are the antidote.


Servings: 4 (2 carrot fritters each)

Time: 20 minutes


6 carrots (around 285 grams)

1/4 white onion, finely diced (75 grams)

10 tbsp flour (75 grams)

2 eggs, loosely beaten

3 tbsp oil

1 tsp minced garlic

2 tsp cumin

1.5 tsp paprika

1/4 tsp salt

1/2 cup greek yogurt

1 tbsp harissa paste

1/2 tsp dried thyme


  1. Finely grate the carrots, either using a food processor or using a hand tool;

  2. Combine the carrot, onion, garlic, cumin, paprika, and salt in a bowl and mix to combine;

  3. Add the eggs and flour; mix together to combine.

  4. Heat the oil in a skillet on medium-high heat.

  5. Once the pan is hot enough to "sizzle" anything that touches it, use a large tablespoon to get hearty scoops of the mixture onto the pan. Use a spatula to flatten it out.

  6. Sauté until golden, around 3 to 5 minutes on each side, depending on your heat level.

  7. While the fritters are cooking, combine the greek yogurt along with the harissa and thyme into a bowl.

  8. Place the fritters on a plate, add a dollop of harissa dip, and enjoy!


bottom of page