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Old-Beijing Fried Carrot Fritters (炸素丸子)
5 from 14 votes

Old-Beijing Fried Carrot Fritters (炸素丸子)

These Old-Beijing fried carrot fritters combine shredded carrots with cilantro, green onion, ginger, and egg, bound with seasoned flour to create lightly spiced, crispy vegetable fritters. Served with optional dipping sauces like ginger soy or spicy ketchup, they offer a flavorful, textured snack or appetizer with a balanced savory and slightly sweet taste.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 to 6 servings (about 24 fritters)
Calories: 196 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

Fritters
  • 4 big (400 g in total) carrot shredded (yields 2 1/2 cups shredded) (*Footnote 1
  • 40 g cilantro , chopped (yield 1 cup chopped)
  • 3 green onions , finely chopped
  • 1 tablespoon ginger , grated
  • 1 egg , beaten
  • 1 cup (150 g) all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon five spice powder
  • vegetable oil or 4 tablespoons oil for pan frying) (*Footnote 2, for deep-frying
Dipping sauce - ginger soy (Optional)
  • 1 tablespoon soy sauce light
  • 2 tablespoons rice vinegar
  • 2 teaspoons maple syrup (or to taste)
  • 1 tablespoon ginger , grated
Dipping sauce - spicy ketchup (Optional)
  • 2 tablespoons Chili garlic sauce or bottled sauce (Footnote 4, homemade
  • 2 tablespoons ketchup

Instructions

To make the fritters
    Cup of Yum
  1. Combine the carrots, cilantro, green onion, ginger and egg in a large bowl. Stir to mix well.
  2. Combine the flour, salt and five spice powder in a medium-sized bowl. Stir to combine, then transfer to the big bowl with the vegetables. Mix thoroughly until the vegetables are evenly coated with the flour and start to stick together.
  3. Slowly pour in cold water, 1 tablespoon at a time, while stirring with a spatula, until there is no dry flour left and it forms a sticky paste that’s just enough to bind the vegetables together. I only used 2 tablespoons of water when I shot the photos because I used new carrots and they were quite watery. You might need up to 1/2 cup water depending on the condition of your vegetables. Try to use your hand or a spoon to shape a small ball of the batter, and it should be able to hold together but with a soft texture. You can sprinkle a bit more flour and/or a bit more water if needed. (*Footnote 3)
  4. Line a baking sheet with parchment paper or a cooling rack.
  5. Heat 2” (5 cm) oil in a small or medium-sized high-wall skillet or pot over medium heat until it reaches 325°F (160°C). Use a spoon to measure about 1 heaping tablespoon of the batter, round it like a ball, then slowly lower it into the oil. Repeat to form several balls. Fry until the fritters turn golden brown on all sides, 3 minutes or so. Transfer onto the lined baking sheet to cool. You might need to fry in batches depending on the size of your pan.
Dipping sauce
  1. Choose the dipping sauce you prefer or you can make both. Mix the ingredients together in a small bowl.
  2. To serve: Wait until the fritters cool off slightly before serving as an appetizer or a snack by themselves, or along with the dipping sauce(s) if desired.
  3. Store and reheat: Store the leftover fritters in an airtight container or a ziplock bag in the fridge for up to 4 days or in the freezer for up to 3 months. Heat up the fritters in an oven (400°F / 200°C) or in a 300°F (150°C) air fryer until heated through.

Notes

  • Shred carrots with a medium-grain grater or food processor, avoiding overly fine pieces.
  • Deep-frying produces the best texture, but pan-frying with minimal oil is a viable alternative with a different crust.
  • The batter should bind the vegetables loosely for a soft interior with crispy edges.
  • Shape fritters irregularly to create more crispy surfaces during frying.
  • Consider adding mayonnaise to spicy ketchup for a creamy dipping sauce.

Nutrition Information

Serving 1serving Calories 196kcal (10%) Carbohydrates 27.1g (9%) Protein 4.4g (9%) Fat 7.9g (12%) Saturated Fat 1.6g (8%) Cholesterol 27mg (9%) Sodium 352mg (15%) Potassium 317mg (7%) Fiber 2.8g (11%) Sugar 3.7g (7%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 to 6 servings (about 24 fritters)

Amount Per Serving

Calories 196

% Daily Value*

Serving 1serving
Calories 196kcal 10%
Carbohydrates 27.1g 9%
Protein 4.4g 9%
Fat 7.9g 12%
Saturated Fat 1.6g 8%
Cholesterol 27mg 9%
Sodium 352mg 15%
Potassium 317mg 7%
Fiber 2.8g 11%
Sugar 3.7g 7%
Calcium 41mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.