Carrot Zucchini Fritters

Carrot Zucchini Fritters Recipe

There’s something incredibly comforting about whipping up a batch of homemade fritters, and these Carrot Zucchini Fritters are no exception. Whether you’re looking for a nutritious snack, a light lunch, or a savory side dish, these fritters hit the spot. The recipe is a wonderful blend of fresh zucchini, sweet carrots, and aromatic dill, bound together with eggs and lightly fried to golden perfection. It’s one of those dishes that effortlessly combines health and flavor, making it a favorite in our household.

I first stumbled upon this delightful recipe during a visit to a quaint farmer’s market with my best friend, Susan. We were both captivated by the vibrant colors of the fresh produce and ended up buying more than we needed. With an abundance of zucchini and carrots, we brainstormed what to do with our bounty. That’s when Susan, a whiz in the kitchen, suggested we try making fritters. We spent the afternoon grating vegetables, reminiscing about old times, and eagerly awaiting the first batch to come off the stove. The result was a crispy, flavorful fritter that we couldn’t get enough of.

One of the great things about these fritters is their versatility. While the recipe calls for dill, you can easily substitute it with parsley or basil depending on your taste. The use of coconut oil for frying adds a subtle sweetness and helps achieve that perfect crispness. And let’s not forget the accompaniments—unsweetened applesauce and sour cream add a delightful contrast, making each bite a symphony of flavors.

If you’re looking for a way to sneak more vegetables into your meals or simply want to try something new, these Carrot Zucchini Fritters are a must-try. They are easy to make, delicious, and perfect for any occasion. Dive into the recipe below and discover why these fritters have become a staple in our home!

How to Make Carrot Zucchini Fritters

Ingredients

  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 1/2 sweet onion, finely chopped
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dill, chopped
  • 2 tablespoons cooking oil (I used coconut)
  • unsweetened applesauce
  • sour cream

Directions

Grate the zucchini and squeeze out the excess moisture using a clean, thin dish towel or cheesecloth. Add the zucchini to a large bowl.

Grate the carrots using a food processor and add them to the bowl with the chopped onion, dill, salt, pepper, and eggs.

Mix everything together and let it sit in the fridge for about 20 minutes.

After resting, there may be some water/egg mixture at the bottom. Drain this through your fingers as you scoop out portions.

Heat cooking oil over medium-high heat.

Scoop three loose half-handfuls of the mixture into the oil, keeping them as mounds for about 2 minutes.

Gently press the mounds down into a pancake shape with the back of a spatula and cook for another 3 minutes.

Flip the fritters and cook the other side for 3-5 minutes. If they cook too quickly, reduce the heat.

Remove from the pan and place on a paper towel-lined plate.

Repeat until all the batter is used.

Serve with applesauce and sour cream.

Cooking Time: 20 minutes | Preparation Time: 30 minutes | Total Time: 50 minutes | Servings: 9

FAQs:

How do I ensure the fritters are crispy?

To ensure your carrot zucchini fritters are crispy, make sure to squeeze out as much moisture as possible from the grated zucchini using a clean dish towel or cheesecloth. Additionally, fry the fritters in hot oil and avoid overcrowding the pan, which can cause them to steam rather than crisp up.

Can I use a different type of oil for frying?

Yes, you can use different types of oil for frying the fritters. While the recipe uses coconut oil, you can also use olive oil, vegetable oil, or any other cooking oil with a high smoke point. Just keep in mind that different oils may impart slightly different flavors to the fritters.

Is there a substitute for eggs in this recipe?

If you need an egg substitute, you can use flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it becomes gel-like. This mixture can replace one egg, so for this recipe, you would need two flax eggs.

What can I serve with these fritters besides applesauce and sour cream?

Besides applesauce and sour cream, you can serve carrot zucchini fritters with a variety of dips and sauces. Greek yogurt with herbs, tzatziki sauce, or even a spicy aioli would pair well with these fritters. Additionally, a fresh salad can complement the dish nicely.

Can I make the fritter mixture ahead of time?

Yes, you can prepare the fritter mixture ahead of time. Simply mix all the ingredients together and store the mixture in an airtight container in the refrigerator for up to 24 hours. When ready to cook, drain any excess liquid and proceed with frying the fritters as instructed.

 

Carrot Zucchini Fritters Recipe

Carrot Zucchini Fritters

These Carrot Zucchini Fritters are a quick and healthy option for any meal. Lightly fried to perfection, they offer a satisfying crunch and fresh flavor.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
...

Ingredients
  

  • 2 medium zucchini grated
  • 2 medium carrots grated
  • 1/2 sweet onion finely chopped
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 teaspoon dill chopped
  • 2 tablespoons cooking oil I used coconut
  • unsweetened applesauce
  • sour cream

Instructions
 

  • Grate the carrots using a food processor and add them to a large bowl with the chopped onion, dill, salt, pepper, and eggs.
  • Grate the zucchini and squeeze out the excess moisture using a clean, thin dish towel or cheesecloth. Add the zucchini to the bowl.
  • Mix everything together and let it sit in the fridge for about 20 minutes.
  • After resting, there may be some water/egg mixture at the bottom. Drain this through your fingers as you scoop out portions.
  • Heat cooking oil over medium-high heat.
  • Scoop three loose half-handfuls of the mixture into the oil, keeping them as mounds for about 2 minutes.
  • Gently press the mounds down into a pancake shape with the back of a spatula and cook for another 3 minutes.
  • Flip the fritters and cook the other side for 3-5 minutes. If they cook too quickly, reduce the heat.
  • Remove from the pan and place on a paper towel-lined plate.
  • Repeat until all the batter is used.
  • Serve with applesauce and sour cream.
Keyword Carrot, zucchini
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