Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

I love my veggies.  I love them steamed, I love them sautéd and if I’m craving something crunchy, I even like them raw.  I really like to eat my veggies anyway that I can get them but when I am watching football, I prefer my veggies to taste, well, a little less like veggies. 

To be more specific, I like them to taste like Buffalo hot sauce. 

Maybe it’s because I live not far from the home of the Buffalo wings or maybe it’s just because Buffalo chicken wings are synonymous with football (at least for me) therefore I crave the flavor. 

Since actual chicken wings are rarely on my Sunday menu, I tend to make other things that are Buffalo flavored (I keep Frank’s Red Hot handy at all times because, ya know, I put that ish on everything). 

I’ve whipped up Roasted Buffalo Chickpeas, Vegan Buffalo Cauliflower Bites and even Sweet & Spicy Buffalo Popcorn.  In an attempt to do something a little different and slightly more sophisticated I decided to whip up some Spicy Buffalo Carrot Fritters this time.

Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

Yes, carrot fritters.  They might sound a bit too healthy to be considered football food but let me tell you, they’re my new favorite.  

Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

Who knew that something as simple as grated carrots, green onions, cilantro, eggs, gluten free flour and hot sauce could make something so insanely delicious? 

Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

Spicy Buffalo Carrot Fritters {Gluten Free, Dairy Free}

I also served them alongside some Dairy Free Lime & Cilantro Yogurt Sauce which helps to add a cool and citrusy punch to the spicy flavor of the fritter.

Spicy Buffalo Carrot Fritters {Gluten Free}


You might also like:  Strawberry Rhubarb Oatmeal Bake


  • 3 carrots, coarsely grated 
  • 3 green onions, sliced thin
  • 2-3 tbsp cilantro leaves, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup gluten free all purpose flour
  • 4 tbsp Frank’s Red Hot, or more to taste
  • Sea salt and pepper
  • 1/4 cup olive oil, for frying


  1. Squeeze excess liquid out of carrots and combine then with the onions and cilantro leaves in a large bowl. 
  2. Add in eggs and hot sauce.  Mix well to combine. 
  3. Slowly add in flour, mixing as you do.  If not thick enough, add in more flour by the tsp. Season with salt and pepper. 
  4. Heat oil in medium frying pan over medium heat. 
  5. Make 5-6 patties out of batter and transfer to pan using a spatula. 
  6. Cook one or two at a time, 3-4 minutes per side or until golden brown. 
  7. Transfer from pan to plate, blot out excess oil and serve along with Lime & Cilantro Yogurt Sauce, if desired.

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday. 



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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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