An aerial view of gluten-free carrot fritters on a white plate topped with greek yogurt, and green onions with a lemon wedge.
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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. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 fritters
Calories: 71kcal
Author: Megan


  • 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. 


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