Print
Description
Healthy and easy-to-make carrot zucchini fritters, perfect as a snack or light meal.
Ingredients
Scale
- 2 medium zucchini, grated
- 2 medium carrots, grated
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup grated Parmesan cheese (optional)
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons olive oil or vegetable oil, for frying
Instructions
- Place the grated zucchini and carrots in a colander. Sprinkle with a pinch of salt and let sit for 10-15 minutes to draw out excess moisture. Firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- In a large bowl, combine the squeezed zucchini and carrots, flour, Parmesan cheese (if using), beaten eggs, parsley, minced garlic, salt, and pepper. Mix until well combined.
- Heat 1-2 tablespoons of oil in a large non-stick skillet over medium heat.
- Drop spoonfuls of the mixture into the hot skillet, flattening them slightly with the back of the spoon to form fritters about 2-3 inches in diameter. Do not overcrowd the pan.
- Cook for 3-5 minutes per side, or until golden brown and cooked through.
- Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
- Repeat with the remaining mixture, adding more oil to the skillet as needed.
- Serve warm with your favorite dipping sauce, such as Greek yogurt, sour cream, or a simple aioli.
Notes
- Serve with Greek yogurt, sour cream, or aioli.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg