• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli

    Published: Nov 11, 2013 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli
    For a few years, I worked as a periodicals clerk at a public library. It was a pretty sweet job because I essentially got paid to sit at a desk and read magazines. My actual job was to retrieve magazines for patrons who asked for them because we kept all of our magazines in a back room, but since that didn’t happen very often, most of the time I got to do whatever I wanted. And I wanted to read magazines! At the time, I had just moved in with Chris and I was just learning how to really cook, so the cooking magazines were my favorites. Ever since then, I have been a total Cooking Light fangirl. No, it’s not strictly vegetarian! But it has lots of inventive vegetarian recipes.

    I was looking for dinner ideas a few weeks ago and came upon a recipe for Crispy Broccoli-Carrot Fritters with Yogurt Dill Sauce in a recent issue of Cooking Light and thought I would 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! If you don’t have a mayo-aversion like I do, you can use mayo instead and make a more traditional aioli.

    Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli
    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. While the batter 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.

    Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli

    Crispy little veggie fritters served with a cashew cream-based Smoky Garlic Aioli. Adapted from Cooking Light's Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: 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 grated Parmesan cheese
    • 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 + 2 tablespoons water
    • 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!
    « Recipe | Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce
    Shallot and Shiitake Gravy »

    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
    « Older Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    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!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day
    • 45+ Vegetarian Recipes for New Year’s Eve
    • 34 Amazing Butternut Squash Recipes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    450 shares