Carrot Fritters

Gluten-free carrot fritters are a light and colorful appetizer or vegetable side for your table this Spring. Requiring less than 10 ingredients and ready in under 15 minutes, they make a great week-night recipe. Gluten-free with dairy-free and vegan options. 
An aerial view of gluten-free carrot fritters on a white plate topped with greek yogurt, and green onions with a lemon wedge.
An aerial view of gluten-free carrot fritters on a white plate topped with greek yogurt, and green onions with a lemon wedge.
I’m definitely one of those people who always buys a 5 pound bag of carrots. Anyone else? Needless to say, I always end up having stray carrots leftover after making dinner.
While I love saving carrot scraps for making homemade vegetable or chicken stock, finding easy ways to use up leftover carrots is great, too!  Gluten-free carrot fritters are the perfect solution to extra carrots this season!
When you think of fritters, you probably don’t think carrots. You think potatoes, zucchini, maybe even my curried butternut squash fritters. But, carrot? YES. Carrot fritters are so tasty and a must make for Easter or Spring!
This recipe only requires a few simple ingredients which you probably already have on hand and is ready in under 15 minutes. Helloooo easy weeknight vegetable sides!

The preparation time for these gluten-free carrot fritters is made infinitely easier with the aid of a food processor. Just pop in the grater attachment to your food processor, peel the carrots, and grate away in seconds!
If you don’t have a food processor, a box grater always works here but it will take a bit longer. I highly suggest investing in a food processor if you cook a lot, it makes life so much easier and you can make sooo many more recipes, like my vegan banana chocolate chunk ice cream, which is a perfect dessert after you eat your carrot fritters for dinner!
A straight on shot of a stack of gluten-free carrot fritters topped with greek yogurt and green onion with a lemon wedge off to the side on a white plate with gray napkin.

How to Serve Gluten-Free Carrot Fritters

These carrot fritters taste great topped with some plain greek yogurt (or coconut yogurt for dairy-free or vegan) and a squeeze of lemon juice. You can serve them as a unique appetizer for a Spring gathering or as a side to main meal.
I know I’ll be making these gluten-free carrot fritters for Easter next week! Serve this with a piece of chicken and dinner is served; Serve on its own with a side salad to make a perfect lunch. Who knew carrot fritters could be so versatile?
I love doubling a batch when I make these for dinner, and saving some for the next day. I place the fritters in a tupperware in the refrigerator and reheat in a skillet with a touch of avocado or olive oil.
You can reheat in the microwave, but the fritters will be on the soggier side, instead of crispy. Can you imagine how great these leftover gluten-free carrot fritters would be the following morning topped with an egg for breakfast served with big cup of coffee?
Kind of like a faux eggs benefit or a gluten-free toast with poached eggs!

Tips and Tricks for Gluten-Free Carrot Fritters

  • These carrot fritters are highly adaptable. I’ve made them gluten-free, but you can easily make them with all purpose flour as well if you don’t need them to be gluten-free. I used Bob’s Red Mill 1-to-1 Baking Flour for this recipe, and have also successfully used Namaste gluten-free flour blend. However, you can use whatever blend is your favorite in this recipe!
  • As far as eggs go… you don’t necessarily need them! I’ve made these with regular chicken eggs and with flax eggs, which make them vegan! If you haven’t had a flax egg before, it’s made of one tablespoon of ground flax meal and three tablespoons of water. When you let it sit for five minutes, you get a nice, goopy texture which helps it bind just like an egg! Top with coconut yogurt instead of greek yogurt for a vegan option.
  • Make sure the pan is preheated over medium heat before adding the fritters. However, you don’t want the pan to be too hot, otherwise your fritters will burn before they are completely cooked through. Medium-high heat is the name of the game here and that way it will take about 3 minutes on each side to get that perfect crispy texture.
  • If you don’t typically have green onions on hand, you can use a regular white or yellow onion as well. I would suggest about 1/4 cup total onion. I like the green onion here personally for the color and texture, but as not everyone has green onions on hand frequently, other types are usable in a pinch.
  • You can also add fresh herbs to the fritters, like parsley or cilantro for a different flavor and more color. I personally prefer just using ground mustard and cumin for the spices combined with the green onion, but I think parsley could make a lovely addition here as well.
  • A clarification on ground mustard. We’re talking about powdered ground mustard here, not the condiment you squirt out of a bottle. Big difference. If you don’t have ground mustard in your spice rack, you should definitely add it!

An aerial view of a white plate filled with gluten-free vegan carrot fritters topped with yogurt and green onions and lemon wedges. A gray napkin is on a white table with raw carrots int he corned and a small bowl of greek yogurt and sliced green onion.

Gluten-Free Carrot Fritters Recipe

If you’re looking for a way to use up those extra carrots sitting in the vegetable drawer of your refrigerator, look no further! These gluten-free carrot fritters are as easy as can be and are a unique appetizer or side to add to your Easter dinner this Spring. With dairy-free and vegan options, everyone can enjoy gluten-free carrot fritters! All you need is carrots, green onion, an egg or ground flax meal, minced garlic, powdered ground mustard, salt, pepper, and some gluten-free flour.

An aerial view of gluten-free carrot fritters on a white plate topped with greek yogurt, and green onions with a lemon wedge.

Gluten-Free Carrot Fritters

Gluten-free carrot fritters are a light and colorful appetizer or vegetable side for your table this Spring. Requiring less than 10 ingredients and ready in under 15 minutes, they make a great week-night recipe. Gluten-free with dairy-free and vegan options. 
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 fritters
Calories: 71kcal
Author: Megan

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 (your choice)
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground mustard
  • 1/2 tsp cumin
  • 1 egg (beaten (see notes for vegan version))
  • 1 tbsp oil (I use avocado oil)
  • 1/4 cup greek yogurt (for serving)
  • 1 lemon (for serving)
  • 2 tbsp green onions (sliced, for serving)

Instructions

  • Grate carrots using either a box grater or a food processor. 
  • Add carrots, green onions, garlic, gluten-free flour, salt, pepper, ground mustard and cumin to a bowl. Stir to combine.
  • Add the egg or flax egg (see notes) to the bowl. Mix until you have a thick paste-like mixture. Form into 8 equal patties, about 2 inches wide each. Set aside. 
  • Preheat a skillet over medium-high heat. Add tablespoon of avocado oil. Once the pan is hot, add half of the carrot fritters to the pan. 
  • Cook until the bottom is golden brown, about 3 minutes. Flip over, and press the fritters down with the back of a spatula. Cook another 3 minutes or so, until golden and crispy. Set aside on a paper towl to drain grease. Repeat with remaining fritters.
  • Top with greek yogurt (or coconut yogurt for dairy-free or vegan option), a squeeze of lemon juice and sliced green onions. 

Notes

**To make this recipe vegan, use a flax egg instead of a regular egg. To make, combine one tablespoon of ground flax meal with three tablespoons of water in a bowl and whisk to combine. Let sit for 5 minutes, until the mixture is thick and gel-like. Add it to the recipe when you would add the egg. Serve with coconut yogurt or other non-dairy yogurt instead of greek yogurt. 

Nutrition

Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Cholesterol: 20mg | Sodium: 324mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5420IU | Vitamin C: 10.1mg | Calcium: 31mg | Iron: 0.7mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

An aerial view of a plate of carrot fritters that are gluten-free with a lemon wedge on a white table.

This recipe was originally posted on March 22, 2012 and updated with new photos and dairy-free and vegan options on March 26, 2018. Here’s a glimpse at the original photo for this recipe:

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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One Comment

  1. Allison's Delicious Life says:

    This is so awesome and unique!