Crispy Zucchini Fritters with Carrots

Photo shows 6 pan fried zucchini fritters served on a plate with sour cream and scallions on the side

5 from 12 votes

Crispy Zucchini Fritters with Carrots

These Zucchini Fritters with Carrots are crispy outside and moist inside.They are quick, easy, and loaded with veggies, plus gluten-free, paleo, and whole30!

Course Breakfast, Side Dish

Cuisine American

Keyword carrot fritters, crispy zucchini fritters, gluten free zucchini fritters, paleo fritters, recipe for zucchini fritters, whole30 fritters, zucchini carrot fritters, zucchini fritters, zucchini fritters recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings fritters

Calories 232kcal

Author ChihYu

Ingredients

For the zucchini fritters with carrots:

16 oz. zucchini about 2 large
10 oz. carrots
1 tsp coarse sea salt
1 cup almond flour
2 bulb scallions chopped
3 large eggs
½ tsp coarse sea salt
¼ tsp black pepper
½ tsp onion powder
⅔ cup light olive oil divided

For the paleo sour cream (optional), or plain yogurt, or lemon wedges

5.4 oz coconut cream unsweetened 1 small can
½ tbsp lemon juice or to taste
½ tsp apple cider vinegar or to taste
pinch coarse sea salt

US - Metric

Instructions

In a food processor or cheese grater, shred the zucchini and carrots. Add them to a large mixing bowl and sprinkle with 1 tsp salt. Mixwell and let rest for 10 minutes.
Use a cheesecloth to wring out the excess liquid as much as you can. Add the zucchini and carrots back to the mixing bowl. Add the ingredients from flour to onion powder. Mix and stir-well.
Preheat a large (12-inch) ceramic or non-stick skillet over medium heat, when it feels pretty warm to your palm (about 2-3 inches away) add ⅓ cup of oil.
Scoop the fritter mixture into a ¼ sized measuring cup. Pack it tight and press the mixture down with the back of the spoon so it won’t fall apart in the pan. Add it to the pan and gently press it down a bit with a spatula to make a round shaped patty. You should hear a gentle to moderate sizzling sound. Each pan should be able to hold about 5 patties.
Pan fry the fritters until they are golden brown outside and crispy, about 4 minutes first side and 3 minutes the flip side. Repeat the process and add more oil until you finish the mixture.
To keep the fritters crispy as you work on the second batch, you can rest them over a baking rack so the bottom won’t turn soggy. Some people also put them in a warmed oven to keep them warm. :)
Serve hot with paleo sour cream, plain yogurt, or lemon wedges, if you like! Personally, I like to pair them with a cup of tea!

Video

Notes

Making ahead, Storing, and Reheating Tips:

To make ahead: you can make ahead these fritters. After you cook and cool them down to room temperature, pack them for storage in the fridge.
To store (fridge): store them in an airtight container in the fridge for up to 5 days.
To store (freezer): Some people mentioned you can freeze them for up to 2 months with parchment paper between each patty but I haven’t tried this method so if you do and find success, please share it with us in the comments section below.
To reheat: reheat over a stovetop over medium to medium-low heat. You might not need to add oil at all. You can also reheat the fritters in the oven at 350F (for convection) or 375F (for regular oven without a fan) for 10-15 minutes, until warmed through.

Nutrition