Combine the carrots, cilantro, green onion, ginger and egg in a large bowl. Stir to mix well.

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.

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)

Line a baking sheet with parchment paper or a cooling rack.

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.

Choose the dipping sauce you prefer or you can make both. Mix the ingredients together in a small bowl.

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.

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.