Whip up these easy gluten-free carrot and pumpkin fritters—crispy, healthy, and packed with veggies for a delicious family-friendly meal or snack.
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I don’t know how I manage it but every few months, I seem to end up with a mega surplus some random item.
Spoiler alert (if you just want to skip to the recipe) - I had a carrot surplus hence the gluten free carrot and pumpkin fritters.
I remember just after my youngest was born, I’d ordered our fruit and vege box for the week and was in such a brain fog, I couldn't’ think of how to use all the different things so I just kept replacing the set-box items for bananas (which I knew I could at least freeze).
The order came a few days later and was pretty much an entire box of bananas. Sadly that’s not the worst thing I did in those early days of new-mum-haze (once stood in front of my house pressing the car key wondering why on earth the front door wouldn’t unlock!).
My most recent oversupply - carrots.
I somehow ended up with about 3kg of them. Now we like carrots but 3kg for a week - I don’t know if Peter Rabbit could get through those sorts of quantities.
So I got experimenting of course.
First came carrot cake bliss balls, then I whipped up a batch of carrot, apple and banana muffins.
But the carrots just kept coming so I turned to my old-faithful - fritters and gluten free carrot and pumpkin fritters were born.
I am a bit fan of fritters.
Why make these
- Easy to make
- You can pass them off as pancakes
- Can hide veggies in them
- They freeze well
- Great for snacks as well as breakfast/lunch
- Versatile
- Flexible - use different flours, milks, veggies (cook and mash or grate)
I used buckwheat in my fritters because it adds a nice nutty flavour but also, I like to mix up the different flours that I use.
Because different grains have different nutritional profiles, it’s really good to mix them up in our diets and not rely too heavily on any one in particular.
Personally, I always have regular (although really only use for bread or playdough), spelt and buckwheat and sometimes amaranth (I’m still learning how to use it) but I think if you’re just starting out with different flours, get some spelt - it’s the closest thing to regular flour and can pretty much replace is 1:1 in any baking recipe (other than bread - that’s a lesson for another day).
Unfortunately I didn’t have much luck with the kids with these although of course I’ll keep going with the freezer supply (they freeze well in a ziplock bag). The problem was that once they took a bite they could see the grated carrot.
If your kids are carrot-ophobic too, you could try steaming the carrot/pumpkin first and using it in puree form instead.
I loved them plain with a spread of butter or toasted - I just popped them in the toaster - piled with smashed avo, feta and a poached egg.
What about you? Have you experimented with different types of flour?
Recipe
Gluten free carrot and pumpkin fritters
Ingredients
- 1 ¼ cups buckwheat flour if you don’t need them to be gluten-free you could use spelt flour or just regular white flour
- 2 free-range eggs
- 1 ¼ cups full-fat milk
- 1 cup grated pumpkin
- 1 cup grated carrot
- Olive oil
Instructions
- Whisk together the flour, eggs and milk until smooth.
- Fold through the pumpkin & carrot.
- Lightly coat the bottom of a large frying pan with olive oil and turn on to medium heat.
- Cook tablespoons of the batter until bubbles appear (about 2 minutes), then flip and cook for another minute or two on the other side.
- Transfer to a cloth to rest and repeat with the remaining batter
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