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There’s something deeply satisfying about the sound of a vegetable fritter hitting a hot pan, the soft sizzle, the edges crisping into golden lace, and the aroma of onion and spice. This dish is made up of shredded carrots and zucchini that brings the crunch, turmeric adds a warm golden hue, and onion lends that sweet-sassy kick we all secretly crave.
In a short time, you’ll have a crispy stack of fritters to snack on before lunch or an appetizer to complement your dinner.
What Are Carrot Zucchini Fritters?
Carrot zucchini fritters are pan-fried patties made from freshly grated vegetables, bound together with egg and flour, and seasoned just right. Rooted in the broader category of vegetable fritters, they have been made in various forms across cultures, from pakoras in South Asia to latkes in Eastern Europe.
Carrots, prized for their natural sweetness and vibrant color, have long been popular in different cultures. Paired here with zucchini and onion, and seasoned with turmeric and pepper, these fritters take on a warm, earthy flavor profile.
Though humble in origin, carrot fritters continue to be a timeless, adaptable dish, proof that good food doesn't have to be complicated.
Pro Tips for the Best Carrot Zucchini Fritters
- Squeeze the excess water out of the grated zucchini and carrots using a clean kitchen towel or paper towel. This makes the fritters crisp instead of soggy.
- Use a nonstick or well-oiled cast iron pan to get the best crispy edges.
- You can serve them hot with a dollop of Greek yogurt, sour cream, or spicy mayo. Bonus points if you sprinkle with fresh herbs or chili flakes.
Frequently Asked Questions
Can I bake these fritters instead of frying?
While frying gives the crispiest finish, you can bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. Just brush or spray them lightly with oil to help them crisp up.
Do I need to peel the carrots or zucchini?
Nope! Just give them a good wash and grate away. The skin adds extra texture and nutrients.
What can I serve these with?
They go well with everything from poached eggs to grilled meats or a big salad. Or just eat them straight from the pan with your fingers.
Why are my fritters falling apart?
That usually means there's too much moisture. Make sure you squeeze the grated veggies well and don’t skimp on the flour or egg, which act as binders.
How to Store Carrot Zucchini Fritters
Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to revive their crispiness. They’re also surprisingly good cold as a lunchbox snack or salad topper. You can also freeze them and they’ll last up to 2 months.
Ingredients
How to Make Carrot Zucchini Fritters
Grab a large bowl and grate the zucchini, carrots, and onion.
Grab a large bowl and grate the zucchini, carrots, and onion.
Sprinkle in the salt, pepper, and turmeric. Add the flour and crack in the egg. Mix everything until you’ve got a thick, slightly sticky veggie batter.
Sprinkle in the salt, pepper, and turmeric. Add the flour and crack in the egg. Mix everything until you’ve got a thick, slightly sticky veggie batter.
Heat a bit of oil in a nonstick skillet over medium heat. Scoop a spoonful of the batter and drop it into the pan. Flatten it slightly with the back of your spoon.
Heat a bit of oil in a nonstick skillet over medium heat. Scoop a spoonful of the batter and drop it into the pan. Flatten it slightly with the back of your spoon.
Let each fritter cook for a couple of minutes on one side, or until golden brown, flip carefully and fry the other side. Transfer to a plate lined with paper towels to drain any excess oil and serve hot.
Let each fritter cook for a couple of minutes on one side, or until golden brown, flip carefully and fry the other side. Transfer to a plate lined with paper towels to drain any excess oil and serve hot.
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