I recently fell in love with turning unassuming everyday vegetable into multiple delicious dishes like today’s recipe – Zucchini Carrot Fritters !
Where I live, zucchinis are very affordable and a good year-round vegetable. Quite often we underestimate how delicious and versatile they can be. So today I want to share 2 different ways to repurpose this everyday vegetable for multiple uses and fun for the entire family to enjoy.
Read on to make these yummy Zucchini Carrot Fritters with Paleo sour cream ! !
Also a delicious Korean Chilled Zucchini Side Dish Hobak Bokkeum (also called Hobak Namul) that takes 15 mins to put together.
Are you on Pinterest ? Be sure to click the Pinterest button to your left (or to the top of your mobile screen) to save my recipe !
Finding new ways to make eating zucchini sexy and fun again
These zucchini carrot fritters were invented because I was looking for ways to prevent food waste.
Zucchinis also have shorter shelf life so finding ways to utilize them quickly seems like a guaranteed win. 🙂
Aside from baking or quick sautéing like my chicken and olive squash recipe, the two new recipes I’m sharing with you today will help you create more variety out of your daily meal.
Zucchini Carrot Fritters
Flavor-wise, these fritters actually remind me of Chinese scallion pancakes minus the doughy texture.
They’re savory and slightly sweet with a golden crispy surface. Just like I remember after school snacks in my home town.
Best way to make golden crispy Zucchini Carrot Fritters (with as little flour as possible)
I used slivered almond flour this time so that the green and red color from the vegetables would pop more in the mixture.
Before making the fritters, season the grated vegetables lightly with salt. It will help the vegetables “sweat” thus remove more water content.
Before pan frying, try to squeeze out the liquid as much as possible or otherwise your fritters will be soaky and less apt to hold their shape.
If you still find it difficult to hold the shape of the fritters in a frying pan without them falling apart, you can first form each fritter (about 3 tbsp per fritter) into meatball shape then gently press them down in your hands before pan frying.
The perfect dipping sauce – Paleo sour cream
Now I personally think these fritters go hand-in-hand with Paleo sour cream. A little acidity and creamy texture makes everything taste oh so much more delicious !
I whipped up the cream with full-fat coconut cream but if you aren’t sensitive to dairy, doing 80/20 Paleo, or on keto, unsweetened Greek yogurt will be an alternative good choice.
What to do next ?
Watch and share the 1-minute video below so your Zucchini Carrot Fritters will be as golden delicious as mine !
And don’t leave without checking out Part II of my zucchini multi-use dish – How to make delicious Korean Chilled Zucchini Sides. It’s so crunchy and ridiculously easy that will become one of your favorite go-to side dishes !
Save this lovely pin to as many boards as you like on Pinterest !
Delicious Paleo Zucchini Carrot Fritters topped with Paleo Sour Cream ! This is a perfect yummy dish to help you eat more veggies. See Paleo Sour Cream recipe below this recipe post.
- 2 cups shredded/grated zucchini
- 2 cups shredded/grated carrots
- ⅔ cup slivered almond flour
- 3 large eggs
- ½ cup sliced scallions
- Avocado oil or coconut oil to pan-fry
- Fine sea salt + black pepper
Shred/grate zucchini and carrots. Sprinkle lightly with salt. Set aside for 10 mins.
Use a cheese cloth or hand to squeeze out the liquid as much as you can.
Add eggs, almond flour, scallions, sea salt and black pepper. Stir the mixture until it’s combined.
Scoop the mixture (about 3 tbsp per fritter) into the pan. Gently press them into round shape. Cook until they are golden brown. Transfer the fritters to a large plate lined with paper towel.
Serve them with Paleo sour cream (see recipe listed below) and sprinkle with scallions.
- 1 can full-fat unsweetened coconut milk
- 1 ½ tbsp lemon juice
- ½ tbsp apple cider vinegar
- Fine sea salt to taste
Chill the coconut milk can in the fridge overnight until it thickens.
Pour off the thin liquid and scrape out only the thick/top part of coconut cream.
Add lemon juice, apple cider vinegar, and sea salt to taste. Whisk until smooth and serve.