Crispy Parsnip Carrot Fritters (2024)

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by Taesha Butler on Feb 27, 2023 (updated Oct 17, 2023)

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4.29 from 7 votes

TheseParsnip Carrot Frittersbring two delicious root veggies together into one delicious and easy recipe. Perfectly crispy on the outside and full of flavor from veggies + spices, enjoy these fritters as part of a savory breakfast, as a snack, or as as veggie-loaded side dish to any meal!

I love a good vegetable fritter recipe to make adding veggies to meals a little more interesting!

Carrots are a vegetable that I always have on hand and use in all kinds of recipes. However, I am a bit of a parsnip newbie and this veg is something I’ve be working on adding more into my life in ways that are delicious and inviting. And, TNNers, these Crispy Parsnip Carrot Fritters are both of those things.

Perfect as part of breakfast when paired with eggs, as a fun veggie side topped with sour cream and chives, or just as savory snack, these fritters are as delicious as they are satisfying. Made in one bowl these fritters are made with mixture of grated carrots, parsnips and a little flour and eggs to help them hold together. The sweetness of the root veggies are balanced out with the addition of salt, pepper, and garlic powder for the perfect sweet-meets-savory side. Naturally vegetarian and easily modified to be made gluten free and dairy-free, these fritters are best enjoyed right after cooking. However, leftovers can be stored in the fridge for 3 to 4 days then reheated in a pan with oil or in the air fryer/oven to get them crispy again.

Can I make these fritters without eggs?

The eggs in these Parsnip Carrot Fritters work as a binding agent and are very much needed. You might be able to use a product like J ust Egg (admittedly, a strange name for an egg replacer) as an egg-free binder, however, I have not tested this variation.

I would NOT suggest omitting the eggs entirely, otherwise the fritters will likely fall apart.

Can I make these ahead of time?

These Parsnip Carrot Fritters are best eaten right after they are made. However, leftovers can be stored in the fridge for 3 to 4 days then reheated in a pan with oil or in the air fryer/oven to get them crispy again.

Can these fritters be made gluten free?

Yes. You can use a cup-for-cup gluten free flour blend in place of the whole wheat flour in this recipe.

Why are my fritters falling apart?

There are a few reasons your Parsnip Carrot Fritters might not be staying together like mine. Here are three of the most common issues:

The eggs were omitted. As stated above, this ingredient is quite important in holding together the fritters, so don’t skip them. If you need egg-free, you likely can use a product like Just Eggs (an egg replacement) instead of the egg.
Your fritters are too thick. You might need to spread them out a bit thinner so that they can cook until nice and crispy. Another option is to use the back of your spatula to flatten out your Parsnip Carrot Fritters as much as possible after you have flipped them.
The fritters need to cook a little longer. Pulling the fritters off of the pan too soon will mean they haven’t cooked through and set up properly, resulting in a fritter that is likely to fall apart. Be sure to add oil as needed and cook until crisp on both sides.

Suggested Adaptations

To make dairy-free, use an unsweetened, unflavored dairy-free milk, such as almond or oat milk.
Use all carrots. Just replace the parsnips with grated carrots and enjoy carrot fritters!
Use 2/3 cup all-purpose flour instead of whole wheat flour.
Make these gluten free by using a cup-for-cup gluten free flour blend.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Other veggie sides you are going to love

Savory Vegetable Muffins
Zucchini Corn Fritters
Easy Zucchini Salsa
20-Minute Honey Roasted Parsnips
Chickpea Vegetable Nuggets
Carrot Fries (Oven or Air Fryer)

Did you try this Parsnip Carrot Fritter recipe and now you’re hungry for more?

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Crispy Parsnip Carrot Fritters

Yield: 16 3-inch fritters

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Course: Side Dish

Author: Taesha Butler

TheseParsnip Carrot Frittersbrings two delicious root veggies together into one delicious and easy recipe. Perfectly crispy on the outside and full of flavor from veggies + spices, enjoy these fritters as part of a savory breakfast, as a snack, or as as veggie-loaded side dish to any meal!

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Ingredients

▢ ½ pound parsnips
▢ ½ pound carrots
▢ 2 large eggs
▢ ¼ cup milk of choice
▢ ½ cup whole wheat flour , or ⅔ cup cup-for-cup gluten free flour blend for gluten free option.
▢ 1 teaspoon kosher salt
▢ ¾ teaspoon garlic powder
▢ ¼ teaspoon ground black pepper
▢ 3-6 Tablespoons olive oil, or any neutral oil, plus more as needed
▢ plain Greek yogurt or sour cream, for serving
▢ Fresh chives, for serving

Instructions

Peel and trim ends of the parsnips and carrots. Shred the parsnips and carrots either on the box grater or using the grating blade of the food processor. You should have about 4 cups of shredded vegetables.
Add the grated carrots and parsnips to a large bowl. Add the eggs and milk and mix to combine.
Add the flour, salt, garlic powder, and pepper then mix until the vegetables are well coated in the batter. The mixture should be thick.
Heat 2 tablespoons of oil in a large skillet over medium heat. Swirl the pan around so the oil evenly coats the bottom of the pan.
Once the oil is hot, scoop heaping tablespoons of the veggie batter into the pan, flattening each scoop out into a thin pancake. I cook 4 to 5 fritters at a time, depending on the pan size.
Cook fritters until golden brown, adjusting the heat as needed for them to cook evenly and not brown too quickly, 2 to 3 minutes per side.
See Also
How To Make Baked Tofu | Gimme Some Oven
Once brown on both sides, transfer the cooked fritters to a cooling rack over a baking sheet (or a large plate but they won’t stay as crispy). Sprinkle hot fritters with a pinch of salt. You can place the fritters in a 250℉ oven to keep them warm.
Fritters are best served right away. Top with yogurt/sour cream (or serve on the side for dipping) then sprinkle with snipped fresh chives, if using.

Notes

Notes

To make dairy-free, use an unsweetened, unflavored dairy-free milk, such as almond or oat milk.
I would not recommend making this recipe egg-free.
Fritters are best eaten right after they are made. However, leftovers can be stored in the fridge for 3 to 4 days then reheated in a pan with oil or in the air fryer/oven to get them crispy again.

Serving: 1fritter, Calories: 62kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 23mg, Sodium: 171mg, Potassium: 123mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2402IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 0.4mg