Gluten-Free Carrot Fritters
Crispy carrot fritters made with shredded carrots, egg, fresh herbs, and garlic. Pan-fried until golden brown and served with Greek yogurt or sour cream. Made with gluten-free flour. Ready in 15 minutes.
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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
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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
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
