Carrot Croquettes with Yogurt Dipping Sauce

Keeping things interesting is always a challenge. It’s so easy to fall into a food routine. I often make zucchini pancakes because they’re easy and I somehow always have zucchini or summer squash on hand. But why not make something similar with carrots?!

Carrot Croquette with Yogurt Dipping Sauce

This dish has as much flexibility as I love with most of my go-to recipes. Add whatever herbs and seasonings you like. Don’t want to fry them on a skillet? Bake them at 400 degrees for 20 minutes. No panko? Breadcrumbs will work just as well.

These were a big hit with the kids, as well as a small dinner party that I hosted. All of the other appetizers were cold, so I was able to make these and serve them immediately. These carrot croquettes are yummiest when they’re immediately made, but you can make a batch big enough to refrigerate and then reheat.


Inside shot of the Carrot Croquette

Carrot Croquettes with Yogurt Dipping Sauce

Makes approximately 25 croquettes


For the Carrot Croquettes:
1 pound carrots, thinly shredded

3 cloves garlic, finely minced/grated
1/2 cup Panko bread crumbs, plus more for coating

2 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Yogurt Dipping Sauce:
1/3 cup Fage 0 (or any other kind of Greek style yogurt)
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, grated
1 tablespoon parsley, finely chopped.

Vegetable oil for frying


Combine all ingredients for the Yogurt Dipping Sauce. The sauce can be made up to 1-2 days in advance.

1. Drain as much liquid as possible from the finely shredded carrots by putting them into a kitchen towel and squeezing out excess liquid.

2. In a large bowl, combine finely shredded carrots with garlic, panko, eggs, salt and pepper.
3. Using a 1.5 tablespoon ice cream scooper (I like uniform croquettes) or soup spoon, scoop out a spoonful of the carrots. Gently flatten and form into a 1 1/2 inch patty. 
4. Gently roll in reserved panko to coat. Place on a platter. Repeat with remaining carrots.
5. Heat skillet with a couple of tablespoons of vegetable oil over medium/high heat.
6. Working in batches (adding a couple of tablespoons of oil after each batch), fry croquettes until golden brown on each side (approximately 3 minutes per side). Transfer to a paper towel-lined plate to drain excess oil.
7. Serve & enjoy.

Eat, Drink & Be Yummy!

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