These Zucchini Carrot Fritters are a quick and easy way to sneak some veggies into your meal because they taste so good you won’t even notice they’re healthy! First, you mix the grated zucchini, carrots, dill, flour, minced garlic, eggs, and some spices. Then, you cook them in a pan until they’re golden brown and crunchy on the outside. You can eat them as a snack, a side dish, or flavorful appetizer. Plus, they’re super simple to make, so you can whip up a batch whenever you’re craving something delicious and wholesome. You’ll love how simple this recipe is, and I guarantee you’ll make it again and again.
Zucchini carrot fritters are one of my go-to recipes when I need to come up with a side or appetizer at the last minute. Every time I serve these fritters, they disappear almost instantly!
In my garden, every summer, I have been growing zucchini and dill, along with other veggies like tomatoes, cucumbers and herbs. When the warm summer days roll around, I love to pick fresh zucchini and snip dill to use in my cooking. One of my favorite summertime recipes is making this recipe – crispy zucchini carrot fritters. It’s a simple joy that brings the taste of my garden right to my plate!
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These zucchini fritters are full of flavor and are ideal for sharing at parties, potlucks, and family gatherings. You can enjoy eating these fritters with sour cream or plain yogurt on top. Or for a real treat, try topping them with Tzatziki.
Hope you will try them out and experience the joy of these golden, crispy bites!
WHY YOU’LL LOVE THIS SIDE DISH
- These carrot and zucchini fritters, or pancakes, are the perfect way to use up any extra zucchini you have in your kitchen or from your garden.
- These fritters have garlic for extra flavor, giving them their unique taste.
- Zucchini and Carrot Fritters make a great snack, appetizer, or even a light meal any day of the week.
- They are quick and easy, healthy, full of flavor, plus, you can add your favorite flavors to make them just right for you.
The trick to make not soggy fritters is to salt the shredded zucchini for 10 minutes and wring out as much liquid as you can.
ZUCCHINI CARROT FRITTERS INGREDIENTS
All you need are a few basic ingredients to whip up this simple and tasty vegetable appetizer! Feel free to add your favorite seasoning and customize this recipe to your preference.
- Zucchini
- Carrot
- All-Purpose Flour
- Garlic
- Fresh Dill
- Eggs
- Salt and Black Pepper
- Olive oil
Be sure to see the printable recipe card below for ingredients, exact amounts and instructions with tips!
HOW TO MAKE ZUCCHINI CARROT FRITTERS
This recipe will yield around 12 fritters! You easily double the recipe to serve a larger crowd, just remember to work in batches. 🙂
1. 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.
2. 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. You’ll be surprised how much water they produce!
3. Finely, chop the fresh dill and grate the carrots.
4. Combine the grated zucchini with carrots, chopped dill, eggs, flour, minced garlic, remaining salt, and black pepper in a large mixing bowl. Mix well to combine.
5. Heat a few tablespoons of olive oil in a cast iron skillet over medium-high heat on the stove top.
6. Once the oil is hot, scoop the batter to the pan. I use around 1/4 cup of the zucchini fritter batter per fritter. Flatten the batter into pancakes with the back of the spoon.
7. 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.
8. Remove the cooked fritters and place them briefly on a plate lined with paper towels. Repeat the process with the remaining batter.
9. Serve immediately with your favorite dipping sauce, sour cream or plain greek yogurt. Enjoy!
STORING AND REHEATING TIPS
TO STORE: Transfer 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.
COOKING TIPS & RECIPE NOTES:
- Zucchini: the star ingredient – make sure to use a fresh, ripe zucchini (smaller ones usually have the best flavor).
- To avoid soggy fritters, sprinkle shredded zucchini with salt and let it sit for 10 minutes. Then, squeeze out as much liquid as you can so that your fritters will be crispy.
- Spices: To add more flavor to the zucchini pancake/fritter batter, feel free to add extra seasonings/spices such as onion powder, smoked paprika, chili powder, cumin, or some Parmesan cheese if you’d like.
- Other herbs: Alongside the fresh dill, you can also add other herbs for extra flavor: scallions (green onions) and parsley would be my top two recommendations.
- Use a 1/4 sized measuring cup to help you form even sized fritters and press the mixture down with the back of the spoon.
- Before frying zucchini carrot fritters, warm up the pan over medium-high heat. It should feel pretty warm but not smoking or burning hot so that the fritters can crispy up nicely and not burnt.
- After cooking, remove the fritters from the skillet and place them briefly on a plate lined with paper towels. This allows any excess oil to drain away, ensuring that the fritters remain crispy and delicious.
MORE RECIPES TO TRY
- Coleslaw Recipe
- Best Cream of Asparagus Soup
- Beetroot Carpaccio with Feta
- Easy Greek Salad
- Rhubarb Walnut Coffee Cake
- Easy Strawberry Cake
- Lemon Poppy Seed Muffins
I hope you enjoy this Zucchini Carrot Fritters as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Cooking! -A
ZUCCHINI CARROT FRITTERS
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!