ZUCCHINI CARROT FRITTERS
These Zucchini Carrot Fritters are quick and easy to make and full of flavor. Grated zucchini and carrot are combined with fresh dill, minced garlic, eggs to make a savory flavourful meal or appetizer!
Ingredients
- 4 cups zucchini shredded (about 4 small)
- 1/2 teaspoon Kosher salt to salt the zucchini
- 1 cup carrots shredded
- 3 large eggs slightly beaten
- 1/2 cup All-purpose Flour
- 2 garlic cloves minced
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper or more/less, to taste
- 3 tablespoons olive oil (extra virgin) plus more as needed, for frying
- Sour cream or yogurt for serving
Instructions
- Grate the zucchini either with a manual grater or using a grater disk in a food processor. Transfer the grated zucchini to a large mixing bowl and sprinkle with 1/2 teaspoon of salt. Mix well and let it sit for 10 minutes to draw out the excess moisture. Alternatively, you can leave the grated zucchini to drain in a sieve over a bowl and then press out the remaining liquid after 10 minutes.
- After the 10 minutes are up, with your hands, squeeze out as much liquid as you can over the sink, or place the zucchini in the middle of a piece of cheesecloth, then wrap the cheesecloth around your zucchini and drain as much water as possible. Set aside.
- Finely, chop the fresh dill and grate the carrots.
- Combine the grated zucchini with carrots, chopped dill, eggs, flour, minced garlic, remaining salt, and black pepper in a large mixing bowl. Mix all the ingredients together using a fork until well combined. Do not let the mixture sit for long before using it, use it immediately.
- Heat a few tablespoons of olive oil in a cast iron skillet (or large heavy-bottomed frying pan) over medium-high heat on the stove top.
- Once the oil is hot, scoop the batter to the pan. I use around 1/4 cup of the zucchini fritter batter per fritter (which will make 12 fitters). Feel free to adjust this for smaller/larger ones. Flatten the batter into pancakes with the back of the spoon - the flatter it is, the crispier they’ll become. Don't over crowd the pan.
- Fry zucchini fritters for about 3-4 minutes, or until the bottom is golden brown and crispy. Flip and cook for 3 more minutes on the other side.
- Remove the cooked fritters and place them briefly on a plate lined with paper towels to drain excess oil. Add more oil as necessary to finish the batch and repeat the process with the remaining batter.
- Serve immediately with your favorite dipping sauce, sour cream or plain greek yogurt. Enjoy!
Notes
How to Store
TO STORE: Store any leftover fritters into an airtight container and store them in the refrigerator for up to 3-4 days. TO REHEAT: Reheat over a stovetop in the pan to warm through over medium to medium-low heat. You can also reheat the fritters in the oven at 350°F for 10-15 minutes, until warmed through.Nutrition
Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 11mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 1970IUVitamin C: 9mgCalcium: 15mgIron: 0.4mg
Tried this recipe?Let us know how it was!