These fritters are a sweeter more colorful version of standard zucchini fritters. Not only do the carrots add more color, but it also makes it less expensive to make since carrots usually cost much less per pound. I actually added carrots to my zucchini fritters just by default because I didn’t have enough zucchini in the house. I figured it wouldn’t hurt to add some to see how they’d turn out. It was a nice change from just zucchini since my kids are not always into just zucchini, but they do love carrots.
To make this recipe a speedier process, I shred the zucchini and carrots in my Food Processor
. The shreds are large, but perfect for these fritters. I personally prefer the bigger shreds to tiny ones, but you can of course do smaller shreds if you prefer.
Zucchini & Carrot Goodness
Why make these fabulous fritters besides the fact that they are so delicious? Yes, I’m tooting my own horn here because I do love these so much as does my family. Make them because they’re real food and good for you! Zucchini is one of those veggies that not everyone gives a chance to shine because maybe they haven’t had them prepared well with much flavor. Here are some examples of how zucchini is good for you. So cook it up this way or experiment with other zucchini recipes, you might be pleasantly surprised.
Carrot, the beta carotene rich vegetable which has been a well known health food consumed for years is usually only eaten dipped in ranch or shredded onto salads for some added color, but they’re ignored often times as a main ingredient or side dish. They’re great for their antioxidant properties as well as heart health and vision. You can check out more about them here. So, don’t just dip them at parties, cook them up or even “drink” them juiced. They’re pretty tasty additions to real food.
Cooking the Fritters
I’ve cooked my fritters on all sorts of pans at different times and a griddle, but I have to say, the griddle is the most efficient way to cook them (I easily fit 6-7 at a time), plus I find that I use a lot less oil to get my rich golden color, crispy outside and even cook. I just lightly drizzle olive oil over the griddle and then spread out the oil over the surface with a paper towel (careful not to burn your fingers). Then I scoop out the mixture with a 1/8 measuring cup right onto the griddle. Sometimes for looks or just more speed I’ll do some on my griddle and some on my panini press
. It gives the fritters a different look, but still turn out amazing!
After I put all my scoops onto the griddle, not rushing (they can even sit a minute) I start gently smashing the scooped mixtures with my spatula. This can be challenging at times as the mixture will stick to your spatula, but I’ve perfected a “smash and tap” spatula method that helps keep my mixture together. Just gently smash it down then tap the spatula a few times either with the bottom angle against the griddle or tap the side of the spatula against the side of your pan or griddle (whichever is easier) depending on your angle.
The fritters fry up much better and more evenly on the griddle I find, but you do want a very solid thick evenly heating griddle. I’ve struggled in the past in other pans which never gave me even color and cooking, but that’s also partially because our stove top is not the best. Here are some photos showing my cooking process on the griddle.
After your 2nd side has fully cooked and browned place the fritters into a heated oven to keep them warm.
I serve these with Lemon Chive Yogurt Sauce or my Tzatziki Sauce.
Enjoy and let me know how they turn out for you!
Zucchini & Carrot Fritters
Ingredients
- 1 lb Carrots
- 1 lb Zucchini or 2 medium
- 1/4 cup Flour
- 1/4 cup finely shredded Asagio cheese packed down (Parmesan ok too)
- 1 tsp sea salt divided in half
- 1 tsp granulated garlic
- 1/2 tsp ground black pepper
- 1 tsp smoked paprika
- 2 Eggs lightly whisked
- extra virgin olive oil for greasing griddle or pans
Instructions
- Wash and trim ends off zucchini and carrots
- Shred zucchini and carrots using medium shredding disk of food processor
- Place shredded zucchini and carrot in large colander with 1/2 tsp salt, stir and let sit and drain for at least 10 minutes
- While the vegetables are draining, mix together in a small bowl 1/2 tsp salt through paprika
- If using griddle, start heating to 350 degrees. If using pans, heat to medium high and adjust as needed during cooking
- Once the vegetables have finished draining squeeze out as much excess water as possible using a dish towel or cheese cloth.
- Add squeezed out vegetables to medium mixing bowl. Add flour, asagio cheese along with spice mixture along and eggs and mix until well combined.
- Heat oven to 200 degrees to keep fritters warm after cooking
- Grease griddle or pans with just enough olive oil to coat top
- Use a 1/8 measuring cup to scoop mixture onto heated griddle or pans
- After laying out your scoops, go back and gently smash down scoops with a spatula gently watching out for sticking mixture (I gently smash and tap the spatula to help release it)
- Cook about 4 minutes per side (Or medium brown on each side)
- After cooking fritters transfer to cookie sheet lined with aluminum foil in oven (Cover with towel or aluminum foil)
- Continue cooking till all the mixture is gone
- I serve these with a lemon chive yogurt sauce drizzled on top or on the side
Nutrition Disclaimer:
Nutrition
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