These carrot fritters are one of my favorite ways to use up extra carrots. They’re crispy on the outside, tender on the inside, and packed with shredded carrots, fresh herbs, and garlic. I’ve been making these for years, and they never disappoint.
The fritters are held together with egg and a small amount of gluten-free flour, then pan-fried until golden brown. Ground mustard and cumin add warmth and depth, while the green onions give them a fresh bite.
Serve these with Greek yogurt, sour cream, or tzatziki.
Searching for more gluten-free carrot recipes? Gluten-Free Carrot Cake / Roasted Rainbow Carrots with Lemon Tahini Sauce / Gluten Free Carrot Cake Cupcakes
Ingredients
Ingredient Notes
- Carrots: Use a box grater or food processor to shred. I prefer the box grater for better texture.
- Egg: Act as the binder. One egg works perfectly for this amount of carrots.
- Gluten-free flour: I use Bob’s Red Mill 1-to-1 gluten-free baking flour. Most gluten-free flours that are meant to be used as a 1-for-1 swap with all-purpose flour will work in this recipe.
- Green onions: Add nice flavor and color. If you don’t have green onions, use 1/4 cup diced yellow or white onion instead.
- Ground mustard: This is the powdered spice, not the condiment. It adds a subtle tang to the fritters.
TIP
Squeeze out as much liquid as possible from the shredded carrots. I use a clean kitchen towel and really wring them out over the sink. This step makes the difference between crispy fritters and soggy ones. Don’t skip it.
Recipe FAQs
Yes, but they won’t be as crispy. Place on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 15-20 minutes, flipping halfway. I prefer pan-frying for the texture, but baking works in a pinch.
Usually it’s too much moisture in the carrots. Really squeeze them dry. Also make sure you’re using enough egg and flour. If the mixture seems too wet, add another tablespoon of flour.
Yes. I often form the patties and refrigerate them for up to 4 hours before cooking. Or cook them completely, refrigerate, and reheat when ready to serve.
Storage instructions
Store cooked fritters in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for 2-3 minutes per side. This crisps them back up. The oven works too (350°F for 8-10 minutes), but I prefer the skillet method.
To freeze, place cooled fritters on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They’ll keep for 2 months. Reheat from frozen in a 375°F oven for 15-20 minutes.
Serving suggestions
I always serve these warm with a dollop of Greek yogurt or sour cream on top. Tzatziki sauce is excellent if you have it. A squeeze of fresh lemon juice over the top brightens everything up.
These work as an appetizer, side dish, or light meal. I’ve served them alongside soup, on top of salads, and even as a vegetarian main with a big salad on the side.
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Carrot Fritters
Ingredients
- 2 cups carrots - peeled and grated (from 3 large carrots)
- 1/4 cup green onions - sliced
- 1 clove garlic - minced
- 1/2 cup gluten-free flour blend - I use Bob's Red Mill 1-to-1
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cumin
- 1 egg - beaten
- 1 tablespoon avocado oil - or vegetable oil
For Serving:
- 1/4 cup greek yogurt, sour cream or tzatziki sauce - for serving
- 2 tablespoons green onions - sliced, for serving
- 1 lemon - sliced for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Grate the carrots using a box grater or food processor. Place the grated carrots in a clean kitchen towel and squeeze out as much liquid as possible over the sink. This step is crucial for crispy fritters.
- Mix the dry ingredients. In a large bowl, combine the squeezed carrots, green onions, garlic, gluten-free flour, salt, pepper, ground mustard, and cumin. Stir until everything is evenly distributed.
- Add the egg. Add the beaten egg to the bowl and mix until you have a thick, paste-like mixture that holds together. Form into 8 equal patties, about 2 inches wide each. Set aside.
- Heat the pan. Preheat a large skillet over medium-high heat. Add the tablespoon of avocado oil. Once the oil is shimmering (about 30 seconds), you're ready to cook.
- Cook the fritters. Add half of the fritters to the pan, leaving space between them. Cook until the bottom is golden brown, about 3 minutes. Flip and press down gently with the back of a spatula. Cook another 3 minutes until golden and crispy on both sides.
- Drain and repeat. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining fritters.
- Serve. Top with Greek yogurt or sour cream, a squeeze of lemon juice, and sliced green onions.
Notes
- Squeeze out moisture: Critical step. Use a clean kitchen towel to wring out the liquid from the shredded carrots over the sink. This is what makes them crispy instead of soggy.
- Gluten-free flour: I use Bob’s Red Mill 1-to-1 Baking Flour and it works great. Other gluten-free blends should work too.
- Ground mustard: This is the powdered spice, not the condiment from a squeeze bottle. It adds a subtle tang that makes these taste better than regular carrot fritters.
Nutrition
This is so awesome and unique!