The fantastic flavor of these savory Zucchini Carrot Fritters (you can also call them pancakes) will keep you coming back for more. Serve them as a side dish, or make smaller-sized pancakes and serve them as an appetizer; the choice is yours!
When you're knee deep in zucchini come summertime, I've got a bushel of amazing recipes for you to enjoy. Recipes like: Eggplant and Zucchini Lasagna, Pepperoni Pizza Hasselback Zucchini, Zucchini Corn Gratin, and Lemon Ricotta Cookies with Zucchini and Blueberry.
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- Ingredients for making zucchini and carrot fritters:
- Ingredient information:
- Necessary kitchen tools and equipment:
- Why is it so important to remove water from shredded zucchini?
- Three methods for removing water from zucchini:
- How long will this recipe take from start to finish?
- What are some health benefits of zucchini?
- Learn more about the health benefits of zucchini.
- What are some health benefits of carrots?
- Learn more about the health benefits of carrots.
- What are some health benefits of cooking with avocado oil?
- Learn more about the health benefits of cooking with avocado oil.
- How many zucchini carrot pancakes will this recipe make?
- Can these vegetable fritters be frozen after cooking?
- How to serve zucchini and carrot pancakes?
- Printable Recipe Card
- Please comment if you've made this recipe.
Ingredients for making zucchini and carrot fritters:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
ZUCCHINI - You'll need approximately 1½ cups of shredded zucchini AFTER the water has been squeezed and extracted from the shreds. I like the green flecks from the zucchini skin showing in the pancake, so I chose not to peel them. Not peeling the zucchini is my personal preference, but feel free to peel them if you prefer. It's best to use small to medium-sized zucchini for shredding, not mammoth baseball-bat-sized ones at the end of summer (in a home garden setting). The seeds in an enormous zucchini will not shred well and (in my opinion) will ruin the texture of the final fritters.
CARROTS - Peel and shred the carrots, but there is no need to drain water from them as carrots don't have as much water as zucchini. You'll need approximately 1 cup of shredded carrots; a little more or less won't hurt.
SCALLIONS - I like to use the scallion's green and white parts (aka green onion). I love the slight oniony bite they provide compared to the sweet carrot.
EGGS - You will need two large beaten eggs. Room-temperature eggs are best as they will combine more easily into the batter. The eggs in the fritter batter will act as a binder that will help to hold the shape of the fritters as they cook.
ALL-PURPOSE FLOUR - This ingredient will also act as a binder to keep the batter from being too loose and runny. Add as much flour as you need to form a thick batter, which is still malleable and can be slightly manipulated (flattened) once placed in the skillet. The flour you'll need depends on how well you've removed the water from the zucchini. *Note - after the batter has rested (while the oil is heating in the skillet), be aware that you may need to add more flour if the batter has become wet, as the zucchini may still have water to exude. No worries.
BAKING POWDER - This vital ingredient is the leavening agent that helps the fritters puff slightly as they're frying. A little baking powder goes a long way, but it makes a big difference in the texture of the final fried zucchini carrot fritters!
DRIED OREGANO - A touch of dried oregano is important to elevate the flavor of the fritters from good to great! Feel free to omit this ingredient if necessary (or substitute it for your favorite dried herb), but I urge you to use it if possible.
PARMESAN CHEESE - Oh yum!! Whenever Parmesan cheese is involved, you KNOW the flavors will be amazing (or at least that's how I feel about things). In this recipe, the shredded Parm also works as a binding agent, but more than that, it's a flavor bomb of deliciousness! Always use the best quality Parmesan cheese you can, and avoid the shelf-stable, unrefrigerated brands of Parmesan cheese on supermarket shelves.
AVOCADO OIL - Since avocado oil is a neutral flavored oil with a high smoke point, it's perfect for pan frying. Other neutral-flavored oils suitable for pan frying are grapeseed, canola, and vegetable oil.
BLACK PEPPER - I'm a stickler who cooks with freshly cracked black pepper whenever possible. The flavor of freshly cracked pepper is far superior to pre-ground pepper that's been sitting in a can or jar for who knows how long.
KOSHER SALT - This is my go-to seasoning choice for all my cooking and baking, and it's the salt I use for writing my recipes. Feel free to use table salt if you prefer, but please take note of the gray box below if doing so.
ZUCCHINI - You'll need approximately 1½ cups of shredded zucchini AFTER the water has been squeezed and extracted from the shreds. I like the green flecks from the zucchini skin showing in the pancake, so I chose not to peel them. Not peeling the zucchini is my personal preference, but feel free to peel them if you prefer. It's best to use small to medium-sized zucchini for shredding, not mammoth baseball-bat-sized ones at the end of summer (in a home garden setting). The seeds in an enormous zucchini will not shred well and (in my opinion) will ruin the texture of the final fritters.
CARROTS - Peel and shred the carrots, but there is no need to drain water from them as carrots don't have as much water as zucchini. You'll need approximately 1 cup of shredded carrots; a little more or less won't hurt.
SCALLIONS - I like to use the scallion's green and white parts (aka green onion). I love the slight oniony bite they provide compared to the sweet carrot.
EGGS - You will need two large beaten eggs. Room-temperature eggs are best as they will combine more easily into the batter. The eggs in the fritter batter will act as a binder that will help to hold the shape of the fritters as they cook.
ALL-PURPOSE FLOUR - This ingredient will also act as a binder to keep the batter from being too loose and runny. Add as much flour as you need to form a thick batter, which is still malleable and can be slightly manipulated (flattened) once placed in the skillet. The flour you'll need depends on how well you've removed the water from the zucchini. *Note - after the batter has rested (while the oil is heating in the skillet), be aware that you may need to add more flour if the batter has become wet, as the zucchini may still have water to exude. No worries.
BAKING POWDER - This vital ingredient is the leavening agent that helps the fritters puff slightly as they're frying. A little baking powder goes a long way, but it makes a big difference in the texture of the final fried zucchini carrot fritters!
DRIED OREGANO - A touch of dried oregano is important to elevate the flavor of the fritters from good to great! Feel free to omit this ingredient if necessary (or substitute it for your favorite dried herb), but I urge you to use it if possible.
PARMESAN CHEESE - Oh yum!! Whenever Parmesan cheese is involved, you KNOW the flavors will be amazing (or at least that's how I feel about things). In this recipe, the shredded Parm also works as a binding agent, but more than that, it's a flavor bomb of deliciousness! Always use the best quality Parmesan cheese you can, and avoid the shelf-stable, unrefrigerated brands of Parmesan cheese on supermarket shelves.
AVOCADO OIL - Since avocado oil is a neutral flavored oil with a high smoke point, it's perfect for pan frying. Other neutral-flavored oils suitable for pan frying are grapeseed, canola, and vegetable oil.
BLACK PEPPER - I'm a stickler who cooks with freshly cracked black pepper whenever possible. The flavor of freshly cracked pepper is far superior to pre-ground pepper that's been sitting in a can or jar for who knows how long.
KOSHER SALT - This is my go-to seasoning choice for all my cooking and baking, and it's the salt I use for writing my recipes. Feel free to use table salt if you prefer, but please take note of the gray box below if doing so.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Necessary kitchen tools and equipment:
- box grater (optional, for shredding vegetables)
- food processor (optional, for shredding vegetables)
- fine mesh sieve (for draining zucchini)
- mixing bowls
- measuring cups and spoons
- large 10" skillet
- spatula
- ice cream scoop (optional, for portioning fritters)
- slotted spatula
- baking sheet fitted with a rack
- parchment paper (optional)
- paper towels
- clean kitchen towel (optional, for squeezing water from zucchini)
- rotary cheese shredder (optional, for shredding zucchini)
Why is it so important to remove water from shredded zucchini?
Did you know that zucchini is 95% water?
If the water isn't removed during the preparation process, it will be released during cooking (or baking), drastically altering the texture of whatever you're making. As in this recipe for vegetable pancakes, without removing the water first, they wouldn't be able to hold their shape and be a watery mess.
Three methods for removing water from zucchini:
How long will this recipe take from start to finish?
Plan on 30 minutes.
You'll need to grate the zucchini first and then let it sit for 15 minutes before squeezing it as dry as possible.
The fritters will take approximately 3 minutes per side (over medium heat) to pan-fry, with three in the skillet at a time.
Using a griddle pan can make quicker work of it because you can fry more pancakes at one time, but beware of uneven heat distribution if using a griddle pan.
What are some health benefits of zucchini?
Zucchini are loaded with fiber, which helps improve digestion. It is also low on the glycemic index, making it ideal for people with diabetes. Zucchini is also low in calories, they're in magnesium and potassium, and they also provide valuable antioxidants.
Learn more about the health benefits of zucchini.
What are some health benefits of carrots?
Carrots contain prebiotics, which promote healthy gut bacteria. They're a good source of vitamin K, which is essential for bone health. Did you know that because they're high in vitamin A, carrots help produce collagen to promote healthy skin, hair, and nails?
Learn more about the health benefits of carrots.
What are some health benefits of cooking with avocado oil?
It may surprise you to know that there are many benefits from cooking with avocado oil. Avocado oil's high content of monounsaturated fatty acids promotes a healthy heart and aids in the body's ability to absorb vital nutrients.
Learn more about the health benefits of cooking with avocado oil.
How many zucchini carrot pancakes will this recipe make?
I wrote this recipe to make approximately fourteen 3" size round pancakes.
Naturally, however, if you make smaller, appetizer-sized portions, this recipe will yield more than 14.
Can these vegetable fritters be frozen after cooking?
You bet!
Cool them completely and then stack them with squares of parchment paper between the layers to prevent sticking. Freeze them in an airtight container or freezer bag for up to 5 months.
How to serve zucchini and carrot pancakes?
You can serve these vegetable fritters with sour cream or Greek yogurt for dipping.
Applesauce would also be a delicious choice, as would like a touch of hot sauce and even ranch ranch dressing.
I'm sure there are a million different ways to serve up these delicious pan-fried vegetable pancakes, so you're only limited by your imagination!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Savory Zucchini Carrot Fritters
Equipment
- box grater optional
- rotary cheese grater optional
- food processor optional
- baking sheet with a rack for keeping fritters warm in the oven
- parchment paper optional, for lining the baking sheet
- paper towels
- ice cream scoop optional, for measuring batter
Ingredients
For the vegetable batter:
- 1½ cups grated zucchini thoroughly squeezed and dried
- 1 cup shredded carrots
- ½ cup chopped scallions
- 2 large eggs lightly beaten
- ½ cup all-purpose flour plus 2-3 tablespoons additional, if needed
- 1 teaspoon dried oregano
- 1 cup shredded Parmesan cheese grated will also work
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For pan frying the fritters:
- ¼ cup avocado oil or as needed
Instructions
To prepare the zucchini:
- Place the grated zucchini in a fine mesh sieve. Allow it to sit and drain over a large bowl for 15 minutes. After 15 minutes squeeze as much water from the zucchini as possible. Discard the water and place the zucchini in the bowl.
To prepare the vegetable pancake batter:
- Add the shredded carrots and scallions into the bowl with the prepared zucchini. Add the beaten eggs and stir well to combine.
- Stir the flour, salt, pepper, oregano, and Parmesan cheese into the vegetable mixture to form a thick but spoonable batter. *Note - additional flour may be needed to achieve this texture depending on how much water is remaining in the zucchini.
Hot to pan fry the vegetable fritters:
- Heat 1 tablespoon of oil in a large skillet over medium heat. Use a large spoon or ice cream scoop to carefully space three dollops of vegetable batter to the pan, and flatten them slightly to form 3" round pancakes. *Note - if the batter is too thin it will spread too quickly in the pan which means it is necessary to stir more flour into the batter.
- Cook the fritters until golden brown on both sides (approximately 3 minutes per side). Remove the cooked, golden fritters to a baking sheet fitted with a rack, and sprinkle them lightly with salt. Continue the same process with the remaining batter until all the fritters have been cooked.
- Keep the fritters on the baking sheet warm in a low 300 degree F (150 degree C) oven until ready to serve. Serve zucchini and carrot fritters plain or with sour cream, plain Greek yogurt, apple sauce, or dipping sauce of your choice. Enjoy!
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) these delicious pan-fried vegetable fritters (aka pancakes) as much as I've enjoyed bringing them to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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