Zucchini and carrots fritters

Zucchini Carrot Fritters are a fantastic way to incorporate a healthy twist into fritters, making them a nutritious and delicious side dish. Whether you’re enjoying them for dinner or batch-cooking for later, these fritters are both convenient and packed with flavor.

When reheating these fritters, it’s essential to maintain their crispy, crunchy exterior. While the microwave is a convenient option, using the oven or simply thawing them and warming them in a pan will help preserve that desired crispness.

Zucchini and Carrots Fritters are a delightful and nutritious snack or side dish that brings together the natural flavors of zucchini and carrots with a crispy, golden exterior. These fritters are not only delicious but also a great way to incorporate more vegetables into your diet. Let’s explore the world of Zucchini and Carrots Fritters.

The Story of Zucchini and Carrots Fritters:

The story of Zucchini and Carrots Fritters is a tale of culinary creativity. Fritters, a dish that spans cultures and cuisines, have been enjoyed for centuries. This particular recipe combines two popular vegetables to create a harmonious and satisfying dish that’s both savory and satisfying.

Why You Should Make Zucchini and Carrots Fritters:

• Nutrient-Rich: Zucchini and carrots are packed with essential nutrients and vitamins, making these fritters a healthy choice.
• Crispy Goodness: The golden, crispy exterior of these fritters adds a delightful crunch to your meal.
• Versatile Snack: Enjoy them as a snack, appetizer, or side dish that’s perfect for any occasion.

How to Serve Zucchini and Carrots Fritters:

Serving Zucchini and Carrots Fritters is a treat:

1. Hot Off the Pan: Serve the fritters immediately when they are at their crispiest.
2. Dipping Sauces: Pair them with a variety of dipping sauces like tzatziki, sour cream, or a spicy sriracha mayo.
3. As a Side Dish: These fritters make an excellent side dish for grilled meats, seafood, or a fresh garden salad.

What Goes Well With Zucchini and Carrots Fritters:

Consider these accompaniments to complete your meal:

• Fresh Salad: Serve with a refreshing green salad for a balance of flavors and textures.
• Yogurt-Based Dip: Create a simple yogurt-based dip with herbs and garlic for a cool and creamy contrast.
• Lemon Zest: A sprinkle of fresh lemon zest adds a zesty and vibrant touch.

How to Store Zucchini and Carrots Fritters:

To keep any leftovers fresh, follow these simple steps:

1. Refrigeration: Store any uneaten fritters in an airtight container in the refrigerator for up to two days.
2. Reheating: Reheat them in the oven or on a skillet to restore their crispiness.

Tips for Zucchini and Carrots Fritters:

• Drain Excess Liquid: After grating the zucchini and carrots, squeeze out excess moisture to prevent soggy fritters.
• Season to Taste: Customize the seasoning with herbs and spices that you enjoy, such as dill, paprika, or cumin.
• Fritter Size: Make them bite-sized for appetizers or larger for a side dish.

With these insights and tips, you’re ready to create Zucchini and Carrots Fritters, a delectable and wholesome dish that adds a touch of vibrancy to your table.

Zucchini and carrots fritters

Enjoy Zucchini and Carrot Fritters—a delightful, nutritious snack with a crispy, golden exterior. Perfect as a side dish or on-the-go treat!

5 from 2 votes

Print Pin it! Rate us

Course: Appetizer

Cuisine: American

Keyword: Carrots recipe, zucchini recipe

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 9

Equipment

Food Processor

Large Bowl

Mixing Spoon

Pan

Ingredients

• 2 tablespoons Cooking Oil I used coconut
• 2 medium Carrots grated
• 2 Large Eggs
• 1/2 Sweet Onion finely chopped
• 1 teaspoon Chopped Dill
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Sea Salt
• 2 medium Zucchini grated

For serving:

• Unsweetened Applesauce
• Sour Cream

Instructions

• Start by grating your carrots using the grating attachment on your food processor.
• Place the grated carrots in a large bowl and add chopped onion, dill, salt, pepper, and eggs.
• Grate the zucchini and then squeeze out the excess moisture using a clean, thin dish towel (such as a cheese cloth or tea towel).
• Add the squeezed zucchini to the bowl with the other ingredients.
• Mix everything together and allow it to sit in the fridge for about 20 minutes before cooking.
• Once the mixture has rested, you'll notice water/egg gathering at the bottom. Drain this excess liquid through your fingers as you scoop out mounds.
• Heat cooking oil over medium-high heat in a pan.
• Place three loose half-handfuls of the mixture in the oil, keeping them as little mounds for about 2 minutes.
• Use the back of your spatula to gently press them down into more of a pancake shape. Cook for an additional 3 minutes.
• Flip the pancakes and cook the other side for 3-5 minutes. Adjust the heat if they are cooking too quickly.
• Remove the pancakes from the pan and place them on a plate lined with a paper towel.
• Repeat this process until the batter is finished.
• Serve the pancakes with applesauce and sour cream.

Notes

Grate the zucchini and remove excess moisture by squeezing it with a clean, thin dish towel. I used a cheesecloth, but any tea towel should suffice!