These Parsnip Carrot Fritters bring 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!

Parsnip carrot fritters on a piece of parchment paper on a cutting board. One fritter is topped with sour cream and they all are sprinkled with chopped chives. There is a spoon with a scoop of sour cream on the paper too.

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 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.

Ingredients for parsnip carrot fritters on a white marble table.
Ingredients: carrots, parsnips, oil, salt, pepper, flour, eggs, milk, garlic powder. Optional topping: sour cream and chives.

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 Just 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.

A person peeling a carrot over a cutting board with whole carrots and parsnips on the cutting board.
Peel and trim carrots and parsnips.
A person grating a peeled carrot over a wooden cutting board. There is a bowl with grated carrots and parsnips next to the cutting board.
Grate your veggies.

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:

  1. 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.
  2. 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.
  3. 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.
A bowl of grated carrots and parsnips.
Place grated veggies in a bowl.
A hand pouring milk from a white bowl into a bowl of grated carrots and parsnips and eggs.
Add milk and eggs.
A person mixing a bowl of grated carrots, parsnips, eggs, and milk together with a wooden spoon.
Mix to combine.
A hand sprinkling garlic powder from a measuring spoon over a bowl of grated carrots and parsnips. There is flour, salt and pepper in the bowl too. As is a wooden spoon.
Add flour, salt, pepper, and garlic powder.
The carrot parsnip mixture for the parsnip carrot fritters in a metal bowl with a wooden spoon.
Mix again until well combined.
A person portioning out parsnip carrot fritter mixture over a large skillet coated in oil.
Portion fritters into a hot skillet with oil.
A person scooping up a cooked parsnip carrot fritter with a spatula. There are other fritters in the pan.
Cook for 2-3 minutes per side.
A hand using a spatula to place a cooked fritter onto a cooking rack with other cooked fritters. The cooling rack is placed on top of a baking sheet.
To keep crisp, place cooked fritters on a cooling rack over a baking sheet.

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 or 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

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A stack of cooked parsnip carrot fritters.
Crispy Parsnip Carrot Fritters
5 from 4 votes

Crispy Parsnip Carrot Fritters

Yield: 16 3-inch fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Side Dish
Author: Taesha Butler
These Parsnip Carrot Fritters brings 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 2/3 cup all-purpose or gluten free flour
  • 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.
    A person using a box grater to grate carrots over a wooden cutting board. There is a bowl of grated carrots and parsnips next to the cutting board, as well as whole carrots and parsnips
  • 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.
    A hand swirling oil in a 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.
  • 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