I’m excited to share this simple yet satisfying recipe for a savoury pancake—think fritter style—where grated potato and carrot team up with cheese for a family-friendly dish. It’s one of those meals I turn to when I want something comforting, easy to pull together, and full of flavour.
Why You’ll Love This Recipe
I love how the combination of grated potatoes and carrots gives both texture and sweetness—carrots add a nice hint of colour and flavour to the more classic potato-base.
The addition of cheese means you get that gooey, savoury hit which makes this feel more substantial than a basic veg fritter.
It’s perfect as a main or as a side: I’ll serve it for a midweek dinner, or even as a brunch item with a salad.
It uses ingredients I usually have on hand—potatoes, carrots, onion, cheese—so it’s great for those last-minute meal decisions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
After peeling and grating the potatoes and carrots, squeeze out any excess moisture from the potato/grated mix so your fritters hold together better.
Mix together the grated potatoes, carrots, chopped onion, eggs (for binding), flour (for structure), and your chosen cheese (for flavour). Season with salt and pepper (and any herbs/spices you like).
Heat a non-stick frying pan with a little oil over medium heat.
Scoop portions of the mixture (about ¼ to ⅓ cup each, depending on desired size) into the pan, flattening them slightly so they resemble pancakes.
Cook for about 3-4 minutes per side (depending on thickness) until golden and crisp on the outside and cooked through inside.
Remove from the pan and drain briefly on paper towel if needed, then serve warm with your favourite dip or a side salad.
Servings And Timing
Makes approximately 4 servings (assuming about 3 fritters per person). Prep time: ~15 minutes Cook time: ~10–15 minutes (depending on how many batches you fry) Total time: Around 25–30 minutes.
Variations
Swap or add other vegetables: grated zucchini, sweet potato, or even finely chopped spinach.
Use different cheeses: cheddar, mozzarella, feta, or a blend.
Herb/spice tweaks: add chopped parsley, chives, thyme, or spices like smoked paprika or cumin for a twist.
Make it gluten-free: use a gluten-free flour or chickpea flour instead of regular flour.
To lighten it: bake instead of frying, or shallow-fry rather than deep-fry.
Storage/Reheating
If I have leftovers, I allow the fritters to cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them (separate with parchment between layers).
To reheat: I either pop them in a hot pan with a little oil to crisp them up again, or bake in the oven at ~200 °C for about 10 minutes until heated through and slightly crisp.
FAQs
What type of potato should I use?
I typically use a starchy to medium-starch potato (like russet or Yukon) because it gives better texture when grated and holds together well in the fritter.
Can I make these ahead of time?
Yes, you can assemble the mixture ahead of time and refrigerate it for a short while before frying. However, they’re best freshly cooked for crispiness. If stored, re-crisping in a hot pan helps maintain texture.
Do I need to squeeze out all the moisture from the grated potatoes?
Not all the moisture, but you should remove excess so the mixture isn’t too watery; that improves browning and helps the fritters hold their shape.
What can I serve them with?
I often serve them with a dollop of yoghurt or sour cream, a simple green salad, or steamed vegetables. They also work well alongside eggs for brunch or a piece of grilled fish or chicken for dinner.
How do I prevent them from falling apart when flipping?
Ensure your pan and oil are hot enough before you add the fritters so they form a crisp edge. Don’t crowd the pan (so there’s room to flip). Also ensure the mixture is well-bound (egg + flour + cheese helps). Use a thin spatula and flip gently when the bottom is golden.
Conclusion
I find this Cheesy Carrot Potato Fritter Pancake to be one of those versatile recipes that I keep going back to—it combines simple, wholesome ingredients with exciting flavour and texture. Whether you’re serving it for brunch, as a light dinner, or as a side dish, it hits the spot. I hope you enjoy making and eating it as much as I do!
These cheesy carrot potato fritter pancakes are crispy, savoury, and packed with flavour. Made with grated potatoes, carrots, cheese, and simple seasonings, they’re a comforting, family-friendly meal ideal for brunch or dinner.
Total Time:30 minutes
Yield:4 servings
Ingredients
3 medium potatoes, peeled and grated
2 medium carrots, peeled and grated
1 small onion, finely chopped
2 eggs
1/3 cup all-purpose flour
1 cup shredded cheese (cheddar or your choice)
Salt and pepper to taste
2 tablespoons oil for frying
Instructions
Grate the potatoes and carrots, then squeeze out any excess moisture using a clean towel or paper towel.
In a mixing bowl, combine the grated vegetables, chopped onion, eggs, flour, shredded cheese, salt, and pepper. Mix until well combined.
Heat oil in a non-stick frying pan over medium heat.
Scoop about 1/4 to 1/3 cup of the mixture into the pan and flatten into a pancake shape.
Cook each side for 3–4 minutes, or until golden brown and cooked through.
Remove from pan and drain on paper towels if needed. Repeat with remaining mixture.
Serve warm with your choice of dip or a fresh salad.
Notes
Squeeze grated potatoes well to avoid soggy fritters.
Use starchy potatoes like Russet or Yukon Gold for better binding.
Customize with herbs, spices, or other vegetables as desired.
Make it gluten-free by using a gluten-free or chickpea flour.
