Looking for a delicious way to sneak more vegetables into your meals? These crispy Zucchini and Carrot Fritters are just what you need. They’re crispy on the outside, tender on the inside, and packed with fresh vegetables that even picky eaters will love. I’ve perfected this recipe to be both simple and foolproof, making it perfect for busy weeknight dinners or as a tasty side dish.
Ingredients
- 2 medium zucchini, grated
- 2 medium carrots, grated
- 1 small onion, finely diced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
- Optional: 1/4 cup fresh herbs (parsley, dill, or chives)
Instructions
- Place the grated zucchini and carrots in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
- Transfer the squeezed vegetables to a large mixing bowl and add the diced onion.
- In a separate bowl, whisk the eggs, then add them to the vegetables along with the flour, salt, pepper, and garlic powder. Mix until well combined.
- Heat about 2 tablespoons of oil in a large skillet over medium heat.
- Drop heaping tablespoons of the mixture into the hot oil, gently flattening each fritter with the back of a spoon.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: Makes 12-14 fritters
Recipe Notes
Here are some essential tips to ensure your Zucchini and Carrot Fritters turn out perfectly:
- The key to crispy fritters is removing as much moisture as possible from the vegetables. Don’t skip the squeezing step!
- If your mixture becomes too wet while working with it, add an extra tablespoon of flour.
- Keep the oil at medium heat – too hot and the outside will burn before the inside cooks; too low and the fritters will become greasy.
- These fritters can be made ahead and reheated in a 350°F oven for 5-7 minutes until crispy again.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with chickpea flour or your favorite gluten-free flour blend.
Serve these fritters hot with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce. They make an excellent appetizer, side dish, or even a light main course when paired with a fresh salad. The combination of zucchini and carrots creates a perfectly balanced flavor that’s both nutritious and delicious.
Zucchini and Carrot Fritters
Ingredients
- 2 medium zucchini grated
- 2 medium carrots grated
- 1 small onion finely diced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil for frying
- Optional: 1/4 cup fresh herbs parsley, dill, or chives
Instructions
- Place the grated zucchini and carrots in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the squeezed vegetables to a large mixing bowl and add the diced onion.
- In a separate bowl, whisk the eggs, then add them to the vegetables along with the flour, salt, pepper, and garlic powder. Mix until well combined.
- Heat about 2 tablespoons of oil in a large skillet over medium heat.
- Drop heaping tablespoons of the mixture into the hot oil, gently flattening each fritter with the back of a spoon.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.