Easy Zucchini And Carrot Fritters

4.41 from 5 votes

Zucchini and carrot fritters are a quick and easy recipe that work for breakfast, lunch or dinner. Using simple everyday ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Western

Keyword: zucchini and carrot fritters, zucchini carrot fritters

Servings:

Calories: 162kcal

Dry ingredients: add the flour, garlic powder, onion powder, dried chives, salt and pepper to a large mixing bowl. Use a wooden spoon to stir to combine.
Wet ingredients: make a small well in the centre of the flour mixture and pour in the whisked egg, followed by the milk and stir to combine.
Zucchini and carrot: add the grated zucchini and carrot to the fritter batter and stir to combine.
Cook fritters: place a large frying pan on the stove and turn the heat to high. Add the olive oil and wait for it to heat (2 minutes). Then use an ice cream scoop to spoon the batter into portions and drop this into the bottom of the pan. Note 4. Working in batches cook 2-3 fritters at a time. First cook one side for 3-4 minutes and then use a slotted spoon to flip the fritters to the other side. Then let this side also cook for 3-4 minutes. Once cooked use a slotted spoon to lift the fritters up and out of the pan and place on a paper towel lined chopping board.
Serve and garnish: provide the Horseradish Yogurt Sauce for serving (optional) as well as some lemon wedges, black pepper and parsley to garnish.

Note 1 - All purpose flour: this is plain flour. No need to sift and no need to add baking powder to it. You can use the equivalent amount of gluten free if you wish to.
Note 2 - Zucchini: I do recommend you measuring the zucchini after you have shredded/grated it and only added 1 cup. This way we ensure that the ratios of wet and dry ingredients accurate with what we know works for the recipe.
Note 3 - Carrot: as above. As much as I also indicate it is '2 medium carrots', it is best to grate then measure the 1 cup and add only that amount so that we get the recipe right without adding excess moisture or liquid to the mix.
Note 4 - Cooking the fritters: you can use the back of the ice cream scoop to gently push the scooped portion of wet fritter batter down and into a round shape after adding it to the bottom of the pan.
Portion size: I recommend aiming for at least 2 fritters per person. More for a hungry appetite or less for little ones. The recipe makes 8-10 fritters when portioned with a standard size ice cream scoop with lever.