Carrot Fritters with Dukkah

IMG_1428 (1024x795)Six times a year, the LCBO (Liquor Control Board of Ontario) issues their Food & Drink magazine.  Wonderful perusing during some downtime and I try to make at least one recipe from each issue.  From the Autumn 2015 issue, I have chosen to share the Carrot Fritters with Dukkah.  I was preparing a middle eastern dinner and this was a delicious side dish.  The carrot fritter batter was made a day in advance and they still came out like fluffy little pillows; I was thrilled with the results.

I have a dukkah recipe from a previous post, however any dukkah variation will do.  The main difference in the LCBO version is that dried mint is added instead of shredded coconut.  Also, the ingredients in the LCBO version are ground and blended before they are toasted. Either dukkah, or a blend you already have pre-made at home will work well.

IMG_1430 (2) (1024x777)The recipe called for deep frying and I felt it was not necessary.  They were lightly pan fried and drained on paper towel, then overlapped on a baking tray and kept in the oven for 1/2 hour on low heat until served for dinner.  As few leftovers as there were, they warmed up well the next day too, with an additional sprinkle of dukkah.

Give them a try.  They are worth it to share with your friends an family and enjoy!

IMG_1427 (1024x584)

Dukkah-dusted Carrot Fritters (from Food & Drink magazine August 2015)

1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. baking powder
1/4 cup Dukkah (recipe below)
2 large eggs
1/2 cup water
1 tsp. olive oil
3 cups shredded carrots (about 3 carrots)
canola or sunflower oil for frying

  1. In a large bowl, combine flour, salt, pepper, baking powder and Dukkah.  In another bowl, whisk together eggs, water and oil and fold in shredded carrots.  Combine the two blends until all the dry is incorporated into the wet.
  2. Heat enough oil to generously coat the bottom of a large skillet on medium-high heat.  Using a large soup spoon, drop the batter into the oil.  Flatten slightly with a spatula and fry until golden on one side, and then flip to the other side.  Do in batches until all the batter is used up.
  3. Drain the fritters on paper towels and place onto an oven proof pan.  Keep warm until time to bring to the table.  Serve with an additional bowl of dukkah on the side for sprinkling or dipping.

Dukkah (from Food & Drink magazine, Autumn 2015)

1/2 cup chopped nuts (cashews, pistachios, almonds, or hazelnuts), toasted and cooled
1/4 cup coriander seeds
2 tbsp. cumin seeds
1/2 tsp. dried mint
1 tsp. kosher salt
1/4 tsp. black pepper

Combine all ingredients in a food processor and pulse until coarsely ground.  Add mixture to a heated skillet and toast lightly for a minute until aromatic.  Cool.  Makes about 1 cup.



  1. Ellen Gelman · · Reply

    This is the perfect autumn dish,crunchy orange leaves outside…and crispy golden orange carrot fritters inside. Love the cheery sunflower bowl for the Dukkah.

    1. Thanks, Ellen, for your delicious description. And they are a special side dish. And I knew you would appreciate the sunflower bowl! Shelley

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