hese crispy, golden fritters are packed with shredded zucchini, carrots, and fresh herbs. They’re a delicious, healthy side dish or light main course — perfect for using up summer vegetables!
Ingredients (makes about 12–15 fritters)
For the mixture:
- 2 medium zucchini (about 500g / 1 lb), grated
- 2 medium carrots (about 250g), grated
- 1 small onion, finely grated or very thinly sliced (optional)
- 3–4 green onions, finely chopped
- 2 large eggs
- ½ cup (60g) all-purpose flour (or more if needed)
- ½ cup (50g) grated cheese (Parmesan, cheddar, or any hard cheese) – optional but recommended
- 2–3 garlic cloves, minced (optional)
- 1 tsp salt (plus extra for draining zucchini)
- ½ tsp black pepper
- ½ tsp paprika or dried herbs (dill, parsley, thyme)
- Oil for frying (vegetable, sunflower, or olive oil)
For serving (optional):
- Sour cream or Greek yogurt
- Fresh dill or parsley
- Garlic sauce or tzatziki
Instructions
- Prepare the vegetables Grate the zucchini and carrots using the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with ½ tsp salt, and let it sit for 10–15 minutes to draw out moisture. Squeeze the zucchini firmly with your hands or a clean kitchen towel to remove as much liquid as possible (this step is very important for crispy fritters).
- Mix the batter In a large bowl, combine the squeezed zucchini, grated carrots, chopped green onions, minced garlic, and grated onion (if using). Add the eggs, flour, grated cheese, salt, pepper, and spices. Mix everything well until combined. The mixture should be thick enough to hold together but still moist. If it’s too wet, add 1–2 tablespoons more flour.
- Shape and fry Heat 2–3 tablespoons of oil in a large non-stick skillet over medium heat. Scoop about 2–3 tablespoons of the mixture per fritter and shape into oval or round patties with your hands or a spoon. Place them gently in the hot pan and flatten slightly with a spatula. Cook for 3–4 minutes per side until deep golden brown and crispy. Don’t overcrowd the pan.
- Drain and serve Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve hot with sour cream, yogurt, or your favorite dipping sauce.
Tips for Success
- Make them gluten-free: Replace flour with chickpea flour, almond flour, or cornstarch.
- Cheese boost: Adding grated cheese gives extra flavor and helps bind the mixture.
- Oven-baked version: Place shaped patties on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Freezer-friendly: Cooked fritters freeze well. Reheat in the oven or air fryer for crispiness.
- Variations: Add corn kernels, chopped bell pepper, or fresh herbs like dill and parsley.
These fritters are crispy on the outside, tender on the inside, and full of natural sweetness from the carrots. Enjoy!
