Savory Zucchini Carrot Fritters
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 fritters and serve them as an appetizer; the choice is yours!
Servings: 14 servings
Calories: 138kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Fritters may be frozen after cooking. Freeze them in layers with parchment sheets in-between each fritter to prevent sticking. Freeze them in an airtight freezer container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat them in a 350 degree F (175 degrees C) oven, uncovered, for 10 minutes (or until hot).
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 432mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1842IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg
