A good appetizer or side dish served with the main course can often be the star at the table. Make these carrot zucchini fritters or patties the next start at your dinner table. Simple, easy and effortless with step by step recipe and video on how to make it. No oven needed and not loaded with cheese, these zucchini fritters are light and perfect served with a meal or as a light snack.
Table of Content
Can you ever have enough zucchini recipes? I think not!! Do you have zucchini at home often? We actually have zucchini every week. One of the few veggies that make it home every week in my grocery bag. Mushrooms, zucchini, cucumbers, cherry tomatoes, etc.
Well, according to me there are some veggies that can be served every week in different forms. Like the zucchini fritters are a big hit in our home. I really need to share some of my variations with you. I think fritters are a great way to get kids eating more veggies. Works with my kids all the time. For example, if you cut zucchini and stir fry it with other veggies my kids with fish the zucchini out. But make fritters - yes mama..! so tasty!
So I make zucchini fritters. But we don't call these fritters. My kids know them as carrot zucchini patties, sometimes spinach or swiss chard. Yes, my kids only eat leaves with they are masked in fritters. Remember the Swiss chard patties, the leek and potato patties, spinach potato patties.
About these fritters
These are light and refreshing. Often when I make these the kids will eat them up even before we start dinner. They do make great additions to wraps and sandwiches too. There is so much you can do to personalize these with the main course you serving. For example, sometimes I like to serve these on the side of my middle eastern food so I give it a sprinkle of cinnamon. In winter when I serve these with my slow-cooked meat dishes I sprinkle a bit of pumpkin spice. Try some grated ginger in these if you love the taste of ginger.
Personally, I'm not a fan of loading my veggies with cheese. I like to make sure my kids eat their veggies without them being smothered with cheese so I don't add any cheese to these but there are times when I have made these for sandwiches and two tablespoons of grated parmesan and ¼ cup grated cheddar to make them more cheesy and perfect for wraps and school sandwiches.
The yogurt sauce is a real treat and often gets eaten by the spoon on its own. It serves as a great dip but gives it that rich and creamy additions.
Ingredients and substitutes
- Zucchini - doesn't matter what variety of zucchini you use as long as you shred them and remove excess moisture. The moisture removed can be used as stock in gravies or soups just remember that it has salt added to it.
- Carrots - I like using medium not too tender carrots so the fritters hold their shape. Ideally, we prefer equal quantities of the two veggies but there is no rule to it. It works even you have uneven portions.
- Onions - you can chop these fine and use them raw but my kids seem to notice and dislike raw onion in patties and fritters. So I always saute them in a pan before I add them so as to take the raw bite out of the onions.
- Garlic - grate the garlic fine so you don't have bits of garlic in the mixture. Often, I have roasted garlic in the house and a tablespoon of roasted garlic works such a treat.
- Herbs - by now you know I am a cilantro girl, but you don't have to use cilantro if you don't care much for it. Parsley works just as well.
Step by step instructions
Prepare zucchini
- Grate zucchini with the thick end of the grater.
- Sprinkle ½ teaspoon salt and mix
- Place grated zucchini in a cheesecloth or similar and place in a colander for 5 to 7 minutes
- After five minutes squeeze out the excess moisture from the zucchini.
Prepare mixture
- Place all ingredients in a bowl
- Grate the carrots with the thick end of the grater.
- Add the squeezed grated zucchini
- Followed by the onions, garlic, coriander, salt, pepper, and cilantro - mix well to combine
- Add the flour or cornstarch - mix well again.
- Followed by the beaten egg - mix well
Cook on a skillet
- Heat a large skillet on medium-high
- Form little patties with the carrot zucchini mixtures
- To make even size fritters - I use a ¼ cup to measure the mixture
- Place it in the palm of my hand and gently form a ball then flatten. This will ensure it does not break when cooking.
- Heat a tablespoon oil at a time and cook these on medium-high heat for about 3 minutes on each side
- I like them to get a slight golden.
- Remove on a paper towel to absorb excess oil
Prepare yogurt dip/sauce
- Place all ingredients in a bowl and mix well to combine
- Keep chilled in the fridge until needed.
Frequently asked questions
The proportion of veggies needs to be just enough so the beaten eggs and flour will create a patty. If not add more beaten eggs and a little more flour.
The flour combines with the eggs to create a binding agent so the veggies all hold on to each other.
Absolutely, just substitute the all-purpose flour for some gluten-free flour such as almond flour or coconut flour
yes, you can substitute the eggs to make an eggless carrot zucchini fritters. Use once cup mashed potatoes for every four cups of shredded carrot and zucchini.
yes, you can use olive, coconut or peanut oil to cook these fritters.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Carrot Zucchini Fritters Recipe
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Fritters
- 3 cups (400 g) Zucchini ((2 medium))
- 3 cups (400 g) Carrots ((about 3 large))
- 1 cup (150 g) Onion ((one medium))
- 1 teaspoon (1 teaspoon) Garlic (minced)
- 1 teaspoon (1 teaspoon) Coriander powder
- 2 tablespoon (2 tablespoon) All-purpose flour (or cornstarch)
- 1 (1) Egg (beaten)
- ½ cup (0.5 cup) Cilantro (or parsley)
- 1 teaspoon (1 teaspoon) Salt
- ½ teaspoon (0.5 teaspoon) Pepper
For cooking
- 2 tablespoon (2 tablespoon) Cooking oil
For the Yogurt Dip/Sauce
- ½ cup (120 ml) Greek yogurt
- ½ teaspoon (0.5 teaspoon) Mustard (powder or paste (or more to taste))
- 1 teaspoon (1 teaspoon) Honey
- ¼ teaspoon (0.25 teaspoon) Salt
- ¼ teaspoon (0.25 teaspoon) Pepper
Instructions
Prepare Zucchini
- Grate zucchini with the thick end of the grater.
- Sprinkle ½ teaspoon salt and mix
- Place grated zucchini in a cheesecloth or similar and place in a colander for 5 to 7 minutes
- After five minutes squeeze out the excess moisture from the zucchini.
Prepare Mixture
- Place all ingredients in a bowl
- Grate the carrots with the thick end of the grater.
- Add the squeezed grated zucchini
- Followed by the onions, garlic, coriander, salt, pepper, and cilantro - mix well to combine
- Add the flour or cornstarch - mix well again.
- Followed by the beaten egg - mix well
Cook on a skillet
- Heat a large skillet on medium-high
- Form little patties with the carrot zucchini mixtures
- To make even size fritters - I use a ¼ cup to measure the mixture
- Place it on the palm of my hand and gently form a ball then flatten. This will ensure it does not break when cooking.
- Heat a tablespoon oil at a time and cook these on medium-high heat for about 3 minutes on each side
- I like them to get a slight golden.
- Remove on a paper towel to absorb excess oil
Prepare yogurt dip/sauce
- Place all ingredients in a bowl and mix well to combine
- Keep chilled in the fridge until needed.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Priya Srinivasan
Ohh yumm! That definitely looks tempting! We love veggie fritters like these! My kiddos love to nibble them as such and we love to have it in wraps! Such a hearty and healthy one!
Veena Azmanov
Absolutely Priya. My kids love them in wraps too!