Gluten-Free Carrot and Cheddar Fritters

October 17, 2018

Recipe by Local Roots Recipe Contributor, Susan Streit Sherman, @cratecooking


3/4 pound carrots, peeled
1 small yellow onion, trimmed, peeled and halved
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves, plus more for serving
Kosher salt
Freshly ground black pepper
2 eggs, lightly beaten
4 ounces cheddar cheese, grated
Extra virgin olive oil, for pan
Sour cream, for serving


1. Grate the carrots and onion, using a box grater or a food processor fitter with a grater attachment. Place vegetables in a large bowl and combine with the garlic and thyme and season generously with salt and pepper. Stir in the beaten egg.

2. Heat a large 12-inch skillet over medium heat. Add enough oil to coat pan, about 1/4-inch deep. Once the oil shimmers add 1/4 cup of the carrot mixture to the pan, using a spatula flatten to slightly flatten, with 4 fritters in the pan at once. Cook fritters until crisp and a dark golden brown color, about 2 to 3 minutes per side, gently flipping over with a fish spatula. Reduce heat if fritters darken too quickly. Using a spatula, remove fritters to a paper towel lined plate or tray. Sprinkle with salt while hot. Repeat with remaining carrot mixture, adding more oil to pan between batches as needed.

3. Serve fritters warm with fresh thyme leaves and a dollop of sour cream.


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