Zucchini and carrot fritters are a quick and easy recipe that work for any meal of the day! Using simple everyday ingredients they take minimal effort to make, have so much flavor and will be a big hit with young and old. These carrot and zucchini fritters will become your most requested recipe 😉👌!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Family favorite: these quick and crispy vegetable fritters are a delicious recipe that the whole family can enjoy together. Everyone of all ages will enjoy the golden brown crispy fritters and a dollop of sauce on top!
- Budget friendly: this is a cost effective recipe that won't break the bank. You might already have some of the ingredients to make the fritters in the fridge or cupboard and then you could simply get the other ones you need.
- Simple ingredients: everything you need to make these veggie fritters can be sort from your local grocery store. They are available all year round and will be easy to get your hands on.
- Versatile: serve the fritters for a lazy weekend brunch, in the kids lunch box or whip them up on a busy night when you don't have hours to get dinner sorted. They make a great finger food, will work for each occasion and then some.
- All chef levels: this is a straight forward recipe that takes us back to basics in the kitchen. It is a great recipe to get started on if you are learning the ropes in the kitchen and want to get a few easy recipes under your belt.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use this in the frying pan to cook the fritters.
- Egg: we use this to help bind the fritter batter. It works as the glue to stick everything else together.
- Salt and pepper: we use a little salt and black pepper to season the fritter batter.
- Onion powder: along the same lines as the salt and pepper, the onion powder is used for seasoning. Using this dry powder saves time and tears 😉👍.
- Garlic powder: complementary to the onion powder, we simply measure and add this to the dry ingredients.
- Dried chives: these are handy to have in the pantry as they can be grabbed out when needed and that way you always have them on hand.
- Carrot: we use 2 carrots for the recipe and need to peel and grate them.
- Milk: is one of the wet ingredients used in the fritter batter.
- Zucchini: we need to grate this vegetable also. You can use your food processor with the fine shredder blade to make this an easy task.
- Flour: plain, all purpose flour is what we need. No need to add baking powder to it either. I also skip sifting it as that involved another thing that has to be cleaned and isn't really needed so no need to make the effort!
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by whisking the egg.
- Whisk the egg (Photo 1)
- Add flour, garlic powder and onion powder to bowl (Photo 2)
- Add dried chives, salt and pepper (Photo 3)
- Stir to combine (Photo 4)
👩🍳 How to Make Zucchini And Carrot Fritters
We want to whisk the egg as a starting point and once that is done we want to combine the dry ingredients.
Add the flour, garlic powder, onion powder, dried chives, salt and pepper to a large bowl and stir to combine.
- Add whisked egg (Photo 6)
- Pour in milk (Photo 7)
- Stir to combine (Photo 8)
- Add the zucchini (Photo 9)
🥕 Carrot and Zucchini Fritters
Once the dry ingredients have been combined, we add the egg and milk to the bowl and give these a stir to mix them together.
Next you can use paper towel to absorb the excess moisture from the vegetables (squeeze and the paper will absorb it) and then add the grated zucchini and shredded carrots to the bowl. Again stir to combine.
- Add the shredded carrot (Photo 9)
- Stir to combine (Photo 10)
- Portion the batter using an ice cream scoop (Photo 11)
- Cook the fritters in batches (Photo 12)
Once the carrot has been combined in the batter you can get ready to cook the fritters.
Place a large frying pan on the stove and turn the heat to high. Pour in the olive oil and give it a squish around in the pan. Then hold your hand above the oil and see if you can feel the heat rising. You want the oil to be really hot before you place the fritters in.
Once it is at the right temperature use an ice-cream scoop to portion out the vegetable mixture into the bottom of the hot pan.
You can work in batches and cook 2-3 fritters at a time. The fritters will need 3-4 minutes of cooking time per side and can be flipped at the half way point.
Once cooked use a slotted spoon to lift them up and out of the frying pan and place them onto a paper towel lined chopping board.
Then you can repeat until you have cooked all of the fritters and you are ready to serve them 😁👌!
🍽 Serving Suggestions
How you will serve these fritters will depend on the meal of the day you want to use them for.
For breakfast, they could use a side of crispy bacon, avo a little chutney and it will be a complete meal. Or pop them in the kids lunch boxes for an easy savory snack or non sandwich lunch idea.
You really can't go wrong with a dollop or 2 of sauce. The one that you see in the photos throughout the post is the Horseradish Yogurt Sauce. I add a little parsley to the food processor bowl when making this for texture and colour.
Or you can check out all of the homemade sauces on the blog to find an option that works for you.
If you want a side salad the Fresh Herb Salad, Tomato Bread Salad or Cherry Tomato Caprese Salad will each work. You also have the option to use spinach in place of the basil if you want to make the caprese salad.
👍 How to Guide
How to Store
Store leftover fritters in a sealed, airtight container or plate with cling wrap in the fridge for 2-3 days. They can be consumed hot or cold.
How to Freeze
Allow the fritters to fully cool and then portion them into zip lock plastic bags, push the air out and seal. The fritters can be frozen for up to 3 months.
How to Reheat
You can reheat leftover fritters in the microwave on a plate with cling wrap. They will take around 2 minutes to heat through on high.
Or you can place them back into a frying pan and heat one side, then flip to the other side and heat that side also.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to add a little bit of cheese to the batter, you can.
- You can use gluten free flour if you wish too.
- You can use your favorite type of milk.
- If you want to add a small tin of corn you can. We don't want to add a full size tin however, as that throws off the ratios of wet and dry ingredients for the batter.
- In place of the olive oil, you can use vegetable oil or avocado oil.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- When cracking the egg into the bowl, it is easier to use a small bowl and once cracked then whisk the egg in there. This saves you having to try and whip it when it is combined with the dry ingredients already.
- You can use a box grater or food processor to shred the vegetables.
- An ice cream scoop is the easiest way to portion the fritter mixture into the bottom of the pan.
- A slotted spoon is handy for both flipping the fritters as well as lifting the cooked fritters up and out of the pan.
- You might need to top up the oil in the pan as you go, so it pays to have some extra near the stove.
- For a simple sauce that doesn't require any effort you can use sour cream or Greek yogurt.
- Want even more crispy fritters without using more oil? Use paper towel to squeeze out any excess water from the zucchini and carrot and the reduce the flour amount to ¾ cup. You will have to work the batter a bit more (use elbow grease). But I want to give you options as I know some people like a thicker pancake batter for their fritters and some like them thin and crispy 😉👌!!
🤓 Frequently Asked Questions
What to serve with fritters for dinner?
For a simple dinner idea combine cooked fritters with a side of avocado, salsa and salad.
Can you freeze carrot and courgette fritters?
Yes you can freeze fritters. Simply let them cool and then portion into zip lock plastic bags. Push the air out of them and then seal. Lay them flat in the freezer for up to 3 months. Remove and thaw before reheating in the microwave, a pan on the stove or baking tray in the oven.
What pairs well with zucchini fritters?
Zucchini fritters pair well with a salad and sauce. For an easy sauce use sour cream, creme fraiche or Greek yogurt.
😍 More Easy Dinner Recipes
I like to share some ideas with you for recipes that will offer you diversity throughout the week. These have a variety of cook times, proteins, taste and texture so should help you to get dinner sorted without having to loose too much sleep over it.
- Crumbed Mushrooms
- Beef Ribs
- Ham Fritters
- Tofu Noodle Stir Fry
- Marinated Chicken Thighs
- Bacon and Egg Slice
- Meatballs Alfredo
- Spinach Polenta Bake
- Chicken Ribs
- Honey Mustard Sausages
- Panko Pork Chops
Its time to get our 'Winner, Winner Fritter' on my friend. You can also find all of my dinner recipes in the one spot.
Easy Zucchini And Carrot Fritters
- 1 cup all purpose flour Note 1
- 2 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 large egg free range, whisked
- ⅓ cup/80ml milk
- 1 cup zucchini finely grated, this is 2 x medium zucchini, Note 2
- 1 cup carrot skin peeled, finely grated, this is 2 x medium carrots, Note 3
- Dry ingredients: add the self-raising 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.