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Zucchini & Carrot Fritters

This recipe makes 18 fritters, usually adults will eat 3-4 fritters if served as main dish

  • Author: Katia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 18 1x
  • Category: Vegetarian

Ingredients

Scale
  • 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

  1. Wash and trim ends off zucchini and carrots
  2. Shred zucchini and carrots using medium shredding disk of food processor
  3. Place shredded zucchini and carrot in large colander with 1/2 tsp salt, stir and let sit and drain for at least 10 minutes
  4. While the vegetables are draining, mix together in a small bowl 1/2 tsp salt through paprika
  5. If using griddle, start heating to 350 degrees. If using pans, heat to medium high and adjust as needed during cooking
  6. Once the vegetables have finished draining squeeze out as much excess water as possible using a dish towel or cheese cloth.
  7. Add squeezed out vegetables to medium mixing bowl. Add flour, asagio cheese along with spice mixture along and eggs and mix until well combined.
  8. Heat oven to 200 degrees to keep fritters warm after cooking
  9. Grease griddle or pans with just enough olive oil to coat top
  10. Use a 1/8 measuring cup to scoop mixture onto heated griddle or pans
  11. 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)
  12. Cook about 4 minutes per side (Or medium brown on each side)
  13. After cooking fritters transfer to cookie sheet lined with aluminum foil in oven (Cover with towel or aluminum foil)
  14. Continue cooking till all the mixture is gone
  15. I serve these with a lemon chive yogurt sauce drizzled on top or on the side

Nutrition

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