How to Serve Gluten-Free Carrot Fritters
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!
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.
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.
- 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
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.
**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.
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: