Crispy Zucchini Fritters with Carrots
Crispy zucchini and carrot fritters with golden edges and tender centers. Salting and squeezing helps them hold together and stay crisp.
Servings: 10 fritters
Ingredients
For the zucchini and carrot fritters
- 16 oz. zucchini weighed before salting and squeezing, about 2 medium
- 10 oz. carrots
- 1 tsp coarse sea salt for drawing out the moisture
- 1 cup slivered almond flour
- 2 scallions chopped
- 3 large eggs
- ½ tsp coarse sea salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
- ⅓ cup light olive oil plus more as needed
For serving
- Plain yogurt or sour cream optional
Instructions
- Using a food processor or box grater, shred the zucchini and carrots. Transfer them to a large mixing bowl and sprinkle with 1 teaspoon of salt. Toss well and let them rest for 10 minutes.
- Transfer the vegetables to a cheesecloth and wring out as much liquid as possible. Return the zucchini and carrots to the mixing bowl.
- Add the almond flour, scallions, eggs, remaining ½ teaspoon salt, black pepper, and onion powder. Stir until the mixture is well combined.
- Preheat a large 12-inch ceramic or nonstick skillet over medium heat. When the pan feels warm when you hold your palm about 2 to 3 inches above the surface, add ⅓ cup of oil.
- Scoop the fritter mixture into a ¼-cup measuring cup. Pack it tightly and press down with the back of a spoon so the fritter holds together in the pan.
- Carefully add the mixture to the skillet. Gently press it down with a spatula to form a round patty. You should hear a gentle to moderate sizzling sound. A 12-inch skillet should hold about five fritters at a time.
- Pan-fry until the first side is crisp and golden brown, about 4 minutes. Flip and cook for about 3 minutes on the second side.
- Transfer the cooked fritters to a wire rack to keep the bottoms from becoming soggy while you cook the second batch. Repeat with the remaining mixture, adding more oil to the skillet as needed.
- Serve the fritters warm with plain yogurt, sour cream, or the paleo coconut sour cream. I also love pairing them with a cup of tea.
Video
Notes
- For the paleo coconut sour cream
- 5.4 oz. unsweetened coconut cream, 1 small can
- ½ tbsp lemon juice, or to taste
- ½ tsp apple cider vinegar, or to taste
- Pinch of coarse sea salt
- Stir the coconut cream, lemon juice, apple cider vinegar, and salt together until smooth. Taste and adjust the lemon juice or vinegar as needed.
- Make ahead: Cook the fritters and let them cool completely before transferring them to an airtight container.
- Refrigerate: Store the fritters in an airtight container in the refrigerator for up to 5 days.
- Freeze: Some readers have reported successfully freezing the fritters for up to 2 months with parchment paper between each one. I have not personally tested this method.
- Reheat on the stovetop: Warm the fritters in a skillet over medium to medium-low heat. You may not need to add any oil.
- Reheat in the oven: Bake at 350°F in a convection oven or 375°F in a conventional oven for 10 to 15 minutes, or until warmed through.
Nutrition
Serving: 1fritter | Calories: 169kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 394mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4932IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
