Moroccan Harissa Carrot Fritters

Name: Moroccan Harissa Carrot Fritters
Prep time: 20 min
Cook time: 15 min
Yield: 6

moroccan harissa carrots fritters spicy vegetarian appetizer party-food north-african crispy

Appetizers

Crispy golden fritters packed with sweet carrots and fiery harissa spice - these Moroccan-inspired bites are perfect for entertaining or as a flavorful vegetarian appetizer.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

500g1.1 lbs carrots, peeled and grated
100g3/4 cup plain flour
2 large2 large eggs, beaten
2 tbsp2 tbsp harissa paste
3 cloves3 cloves garlic, minced
1 tsp1 tsp ground cumin
1 tsp1 tsp ground coriander
60ml1/4 cup fresh cilantro, finely chopped
3 stalks3 stalks spring onions, finely sliced
1 tsp1 tsp salt
1/2 tsp1/2 tsp freshly ground black pepper
500ml2 cups vegetable oil for deep frying
200g3/4 cup Greek yogurt
1 tbsp1 tbsp fresh lemon juice
2 tbsp2 tbsp fresh mint, finely chopped

Instructions

Place 500g1.1 lbs carrots in a clean kitchen towel and squeeze firmly to remove excess moisture. This is crucial for crispy fritters.
In a large bowl, combine the squeezed carrots, 100g3/4 cup plain flour, 2 large2 large eggs, 2 tbsp2 tbsp harissa paste, 3 cloves3 cloves garlic, 1 tsp1 tsp ground cumin, 1 tsp1 tsp ground coriander, 60ml1/4 cup fresh cilantro, and 3 stalks3 stalks spring onions. Season with 1 tsp1 tsp salt and 1/2 tsp1/2 tsp freshly ground black pepper.
Mix everything together until well combined. The mixture should hold together when pressed but not be too wet. If too dry, add another beaten egg; if too wet, add more flour.
Heat 500ml2 cups vegetable oil for deep frying in a deep heavy-bottomed pan to 180°C (350°F). Use a thermometer for accuracy.
For the yogurt dip, combine 200g3/4 cup Greek yogurt, 1 tbsp1 tbsp fresh lemon juice, and 2 tbsp2 tbsp fresh mint in a small bowl. Season with salt and set aside.
Using wet hands, form the carrot mixture into walnut-sized balls. Carefully drop 4-5 fritters into the hot oil - don't overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.
Repeat with remaining mixture, ensuring oil temperature stays consistent between batches.
Serve immediately while hot and crispy, with the mint yogurt dip on the side.

Ingredients

id: carrots metric: 500g imperial: 1.1 lbs name: carrots, peeled and grated
id: plain_flour metric: 100g imperial: 3/4 cup name: plain flour
id: eggs metric: 2 large imperial: 2 large name: eggs, beaten
id: harissa_paste metric: 2 tbsp imperial: 2 tbsp name: harissa paste
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: ground_cumin metric: 1 tsp imperial: 1 tsp name: ground cumin
id: ground_coriander metric: 1 tsp imperial: 1 tsp name: ground coriander
id: fresh_cilantro metric: 60ml imperial: 1/4 cup name: fresh cilantro, finely chopped
id: spring_onions metric: 3 stalks imperial: 3 stalks name: spring onions, finely sliced
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: black_pepper metric: 1/2 tsp imperial: 1/2 tsp name: freshly ground black pepper
id: vegetable_oil metric: 500ml imperial: 2 cups name: vegetable oil for deep frying
id: greek_yogurt metric: 200g imperial: 3/4 cup name: Greek yogurt
id: lemon_juice metric: 1 tbsp imperial: 1 tbsp name: fresh lemon juice
id: mint metric: 2 tbsp imperial: 2 tbsp name: fresh mint, finely chopped

Instructions

Place {carrots} in a clean kitchen towel and squeeze firmly to remove excess moisture. This is crucial for crispy fritters.
In a large bowl, combine the squeezed carrots, {plain_flour}, {eggs}, {harissa_paste}, {garlic}, {ground_cumin}, {ground_coriander}, {fresh_cilantro}, and {spring_onions}. Season with {salt} and {black_pepper}.
Mix everything together until well combined. The mixture should hold together when pressed but not be too wet. If too dry, add another beaten egg; if too wet, add more flour.
Heat {vegetable_oil} in a deep heavy-bottomed pan to 180°C (350°F). Use a thermometer for accuracy.
For the yogurt dip, combine {greek_yogurt}, {lemon_juice}, and {mint} in a small bowl. Season with salt and set aside.
Using wet hands, form the carrot mixture into walnut-sized balls. Carefully drop 4-5 fritters into the hot oil - don't overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.
Repeat with remaining mixture, ensuring oil temperature stays consistent between batches.
Serve immediately while hot and crispy, with the mint yogurt dip on the side.

Tips

Moisture Control: Removing excess moisture from the carrots is essential for crispy fritters. Salt the grated carrots for 10 minutes, then squeeze dry for even better results.

Oil Temperature: Maintain oil temperature around 180°C (350°F). Too hot and they'll burn outside while staying raw inside; too cool and they'll be greasy.

Harissa Heat: Adjust harissa to taste - brands vary widely in heat level. Start with less and add more if needed.

Shaping Consistency: Wet your hands when forming fritters to prevent sticking. Keep the size uniform for even cooking.

Make-Ahead: The mixture can be prepared several hours ahead and refrigerated. Bring to room temperature before frying.

Serving Ideas: Excellent as part of a mezze platter, or as a side dish with grilled meats. The mint yogurt dip provides cooling contrast to the spicy fritters.