Home > Fritter recipes > Carrot, sweet potato and feta fritters
- Published:8 Jul 18
- Updated:18 Mar 24
- Test kitchen approved
Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.
We’ve also got a similar carrot fritter recipe with spiced yogurt.
Easy- February 2015
Test kitchen approved
- Serves 4
- Hands-on time 30 min, plus 30 min draining
Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.
We’ve also got a similar carrot fritter recipe with spiced yogurt.
Nutrition: per serving
- Calories
- 381kcals
- Fat
- 18.8g (5.7g saturated)
- Protein
- 13.5g
- Carbohydrates
- 41.7g (13.1g sugars)
- Fibre
- 8.4g
- Salt
- 1.5g
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Ingredients
- 800g carrots
- 2 large potatoes
- 1 large onion
- 600g sweet potatoes
- 5 medium free-range eggs
- 200g feta, crumbled
- 6 tbsp wholemeal flour
- 25g fresh coriander, chopped
- 2 tbsp cumin seeds
- 300ml vegetable oil
- Green salad, lime wedges and yogurt to serve
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Method
- Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.
- In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
- Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well. Heat the oven to 150°C/fan130°C/gas 2.
- Heat the oil in a wok or saucepan to 180°C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.
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- Recipe from February 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 381kcals
- Fat
- 18.8g (5.7g saturated)
- Protein
- 13.5g
- Carbohydrates
- 41.7g (13.1g sugars)
- Fibre
- 8.4g
- Salt
- 1.5g
delicious. tips
Watch the recipe video…
Make and cook, chill for up to 1 day and reheat at 180°C/fan160°C/gas 4 for 10 minutes, or eat at room temperature.
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Related recipe collections
Budget recipesCarrot recipesFeta cheese recipesFritter recipesIndian recipesMarch seasonal recipesMay seasonal recipesOctober seasonal recipesSummer snack recipesSweet potato recipes
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Reviews
Read what others say...
I added courgettes to this and it was tasty, i got a cheesecloth and squeezed all the water out so didn’t have to wait long before mixing the vegetables with the egg etc.Onions should not be grated as too much water is produced, better to finely dice. Apart from that you can add any spice to your own taste.
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Could you freeze these after cooking?
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Hi Rachel,
Thank you for your comment.
These fritters aren’t suitable for freezing unfortunately. However, you can cook them and keep them in the fridge for a day.
Thanks,
The delicious. team
These are a bit of a faff to make, but they’re worth it. Squeezing the liquid out of the grated vegetables is best done by hand, as is mixing all the ingredients together, so it gets pretty messy. Also, the quantity – I had enough to make 20 fritters – means that cooking them is time-consuming. The balance of flavours between the sweet vegetables, the salty feta and the smoky cumin seeds is really lovely.
I forgot to include the flour and it still worked. Probably more like rosti than fritters, but that might be worth knowing if you like/need to cook without flour. You do need to pack the fritters together quite tightly when you form them so that they don’t fall apart in the pan.
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Good for BBQ or summer salads.
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I found that there is far too much vegetable mixture in this recipe to be able to combine everything even in my largest mixing bowl. Also, the mixture fell apart in the oil.
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