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.
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.