Harissa Carrot Fritters with Feta Dip
Crisp carrot fritters get a smoky harissa kick and a cool feta dip for a fast, colorful snack.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (91 reviews)
INSPIRED BY
The fritters borrow the warm spice of North African harissa and pair it with the familiar comfort of a skillet snack.
Story
Theo wants a snack that shows up with color and a little noise. Carrots bring the crunch, harissa brings the backbeat, and that cool feta dip keeps every bite moving. They land somewhere between a diner side and a bar snack. Put the platter down and watch it disappear.
By Theo
Ingredients
- 3 medium carrots, coarsely grated
- 1 cup canned chickpeas, rinsed, drained, and patted dry
- 1 large egg
- 1/3 cup panko breadcrumbs
- 1 tablespoon harissa paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup crumbled feta
- 1/3 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Stir the feta, Greek yogurt, and lemon juice in a small bowl until creamy, then set the dip aside.
- Pulse the chickpeas in a food processor three or four times, stopping while some small pieces remain.
- Combine the chickpeas, carrots, egg, panko, harissa, cumin, and salt in a bowl, then shape the mixture into eight small patties.
- Heat the olive oil in a large nonstick skillet over medium heat and cook the patties for 4 minutes on the first side.
- Flip the fritters and cook for 3 to 4 minutes more, adding a little extra oil if the pan looks dry, until both sides are deeply golden.
- Scatter the fritters with parsley and serve hot with the feta dip.
Chef Tips
- Squeeze excess moisture from very juicy carrots so the fritters hold together.
- Use mild harissa for a gentler snack or a hotter paste for more smoke and heat.
- Cook in two batches if needed so the patties have room to brown.
- The dip can be made one day ahead and kept chilled.
Cook's Notes
- **Carrots:** Squeeze out extra moisture for sturdy fritters.
- **Harissa:** Taste your paste before adding it because heat levels vary.
- **Skillet:** Leave space between patties for crisp edges.
- **Dip:** Make it ahead so the lemon and feta can settle together.