Carrot Fritters
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These easy carrot fritters are such a delicious side dish! There are so many flavors going on in this healthy gluten-free recipe.
I rarely cook carrots. They’re one of the few veggies that everyone in my family likes raw, so why mess with that?
But when I saw a recipe for carrot fritters in Savory Magazine, I was intrigued. My aversion to cooked carrots was overtaken by my curiosity about this idea. Nuts and chives and carrots together in one place? I had to try this.
Imagine my surprise when I couldn’t stop eating them! The sweet, savory, crunchy combination is so delicious.
I adapted the recipe according to what I had on hand, and I made them gluten-free. I’m so glad to have discovered this new side dish. I’ll be making it often when I get a big pile of carrots from my farm share this summer. They’ll be great to have on hand in the freezer for a night when I need an extra vegetable for dinner.
Carrot Fritters
Ingredients
- 1 lb carrots
- 1/2 cup pecans finely diced
- 2 scallions diced
- 3 eggs
- 1/2 cup gluten-free flour
- 1/2 tsp salt
- 1/4 cup avocado oil
Instructions
- Grate the carrots and place them in a large bowl. Add the diced pecans and scallions, and stir to combine.
- In a medium bowl, whisk the eggs, then whisk in the flour and salt. Add the egg mixture to the carrots, and stir gently to combine.
- Heat the avocado oil in a large skillet over medium heat. Form the carrot mixture into 1/4 cup patties. Cook for 3 minutes on each side. Repeat until all the fritters are made.
Notes
Nutrition
Carrot Fritters Price Breakdown
This recipe costs a total of $3.87 to make, or $.97 per serving. Try these easy, delicious carrot fritters when carrots are in season.
And if you have lots of zucchini coming from your garden, check out this similar recipe for zucchini carrot fritters.
I made them, but changed Recipe a bit. I used coconut flour and added cinnamon, nutmeg, 1/4c of currants and I fried them on low heat in coconut oil, till lightly browned. It took longer cooking on lower heat but I think the coconut oil tastes better to me. I didn’t have avacado oil and I cooked a few in olive oil and didn’t like flavor. My toddler grandson will mistake these for carrot cookies with ants in them. He calls currants ants. The pecans help flavor too!thx you for this recipe idea!
Sounds like a delicious version! Thanks for sharing.
These look amazing but I bet they taste even better. I just learned from one of my cooking magazines that when you grate carrots super fine they become very sweet – more so than slicing or dicing because more sugars are released. Bet that makes these fritters extra delicious. Love that you use avocado oil too – my favorite!