Carrot and potato fritters

Carrot and potato fritters

Carrot and potato fritters are an excellent choice to accompany your dishes, whether for a delicious dinner or lunch. We have combined a firm crust cheese with a hard texture mixed with pepper, finely chopped garlic, grated carrots and potatoes, which melts when cooked with a little olive oil at medium temperature becoming a tasty appetizer to the palate.


  • 4 medium potatoes
  • 1 egg
  • 3 carrots
  • Extra virgin olive oil
  • 3 cloves of garlic
  • Pepper or salt to taste
  • 1/2 onion
  • 1/4 provolone or manchego cheese to taste (250 grams)
  • 1 1/2 cup of wheat flour (280 grams)


  1. Peel the carrots and potatoes, grate them finely and place them in a bowl. Take the mixture with clean hands, place them on a clean kitchen towel and squeeze out the excess moisture.
  2. Sift the flour into a large bowl, add salt and pepper and then the egg. Stir with a spoon until the mixture is smooth.
  3. Add the carrot, grated potato and flour to the previous mixture. Mix well and then grate the cheese. Use your hands to mold the mixture into balls and then flatten them. Repeat this step with the rest of the dough.
  4. Heat the oil in a large non-stick skillet over medium heat. Cook our carrot and shredded potato and cheese fritters in batches for 4 minutes on each side, until golden brown or cooked through. Remove and drain well on a paper towel.

You can accompany your fritters with the sauce or cream of your preference, in this recipe we use cream to which we add pepper and a little curry.


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