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    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli

    Published: Nov 11, 2013 · by Nicole · Updated: Mar 28, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    carrot and cauliflower fritters with garlic aioli

    These crispy little veggie fritters are loaded with cauliflower and carrots, and served with a homemade cashew cream-based Smoky Garlic Aioli. Adorable, delicious, and 100% vegetarian!

    carrot and cauliflower fritters being served with garlic aioli

    I was looking for dinner ideas a few weeks ago and came upon this recipe for Crispy Broccoli-Carrot Fritters with Yogurt Dill Sauce. They looked totally delicious, so I had the to try making the fritters with cauliflower instead of broccoli.

    And the sauce? I replaced that with a cashew-cream based Smoky Garlic Aioli. I love me some cashew cream!

    The smoky aioli is perfect with the cheesy, crispy fritters. And these come together super quickly too. From start to finish, they’re done in about 30 minutes.

    carrot and cauliflower fritters with garlic aioli sauce

    Tips & Variations

    If you don’t have a mayo-aversion like I do, you can use mayo instead and make a more traditional aioli.

    While the batter for these fritters might seem like it’s not going to hold together, have faith because it will! Use your spatula to press each patty into shape on the skillet and then flip them over carefully.

    For a completely vegan version, just leave out the parmesan cheese or replace it with a dairy-free vegan cheese.

    More Tasty Ideas

    If you love these carrot and cauliflower fritters, be sure to check out these other delicious recipes:

    • 25 Vegan Recipes that Make Veggies Actually Taste Good!
    • Sweet Potato Fritters
    • Zucchini & Red Lentil Fritters
    • BBQ Spaghetti Squash Fritters

    Recipe

    carrot and cauliflower fritters with garlic aioli

    Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli

    Crispy little veggie fritters served with a cashew cream-based Smoky Garlic Aioli.
    Print Recipe Pin Recipe Email Recipe
    Cook Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: cashew cream aioli, Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli, veggie fritters
    Servings: 8 fritters
    Calories: 168kcal
    Author: Oh My Veggies

    Ingredients

    Crispy Cauliflower-Carrot Fritters

    • 4 cups water
    • 2 cups cauliflower florets
    • 1 cup matchstick-cut carrots
    • ½ cup all-purpose flour
    • ⅓ cup parmesan cheese grated
    • ½ teaspoon salt
    • ⅛ teaspoon cayenne pepper optional
    • 2 green onions thinly sliced
    • 1 egg lightly beaten
    • 2 tablespoons olive oil

    Smoky Garlic Aioli

    • ¾ cup raw cashew pieces soaked for 4 to 8 hours
    • 1 clove garlic
    • ¼ cup water + 2 tablespoons addditional
    • 2 tablespoons lemon juice
    • ½ teaspoon smoked paprika
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    Crispy Cauliflower-Carrot Fritters

    • Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
    • Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
    • Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet ¼ cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.

    Smoky Garlic Aioli

    • Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and ¼ cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.

    Notes

    This recipe makes a little extra aioli. Use it on burgers and sandwiches or as a dip for veggies. It will last in the fridge for a few days.

    Nutrition

    Serving: 2gCalories: 168kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 24mgSodium: 244mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 2843IUVitamin C: 15mgCalcium: 73mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Mushroom Quinoa Burgers with Roasted Garlic & Thyme Mayonnaise
    Honeydew, Cucumber and Elderflower Sorbet »

    Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, carrots, cashews, cauliflower, fall, main dishes

    Reader Interactions

    Comments

    1. Jill says

      September 27, 2015 at 4:55 pm

      I love these fritters. I haven't tried the cashew sauce. I use wasabi mayo. Delicious!

      Reply
    2. Kathryn says

      December 02, 2015 at 11:23 pm

      My family absolutely LOVED these fritters and the cashew aioli! Thank you! I dried the veggies on a tray in a 350º oven for a few minutes after boiling to help dry them out instead of the paper towel method, worked well!

      Reply
      • Kiersten says

        December 09, 2015 at 7:55 am

        Drying the veggies in the oven is a great idea!

        Reply
    3. Errin Ironside says

      February 07, 2016 at 8:16 pm

      these were so yummy! I used plain greek yogurt instead of the aioli + tri-color carrots & peas. gorgeous & delicious:) thank you!

      Reply
    4. PATRICIA JOHNSON says

      January 15, 2017 at 8:16 pm

      What type of flour could be used instead of all purpose? Whole wheat?

      Reply
      • Alissa says

        January 16, 2017 at 9:29 am

        Whole wheat should work just fine. 🙂

        Reply
    5. Karen says

      April 06, 2017 at 4:24 am

      For anyone interested in making this paleo or gluten free friendly...I used almond flour instead of regular flour and added another egg to hold it all together. It came out delicious and I'll definitely be making it again. 🙂

      Reply
    6. Kim says

      October 11, 2017 at 7:18 pm

      Has anyone tried baking these? They are amazing as is but I would love to cut some calories.

      Reply
    7. Monique says

      July 08, 2019 at 11:12 pm

      I improved these tonight! (On a budget) I didnt have much food, but I had frozen cauliflower, broccoli and carrots, some plain stuffing mix, eggs and sorghum flour. So I cooked the veggies in olive oil with salt n pepper, then chopped and forked them with the flour and 1 egg.Then I rolled them into my smashed stuffing mix, and heated them just the way you called for. Delicious!! I'm so happy I found this recipe and was able to use what I had. Made along with white rice that I Doctored with basil, cumin, curry powder and olive oil. Made for a delicious meal! Thank you for the recipe! 🙂

      Reply
    8. eva saxell says

      January 22, 2022 at 1:01 pm

      I am also a big fan of cooking light! I printed this recipe for me and my friends. -several copies. I like the smoked paprika. and the low calories! YUM!!

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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