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These zucchini and carrot fritters have crisp, golden edges and tender vegetable centers. Made with almond flour, eggs, and scallions, they are naturally gluten-free and full of fresh zucchini and carrots.
They make an easy breakfast, brunch, light meal, or vegetable side—especially when zucchini is everywhere in summer. A simple moisture-removal step helps the fritters hold together and keeps the centers tender, not soggy.
Why these zucchini carrot fritters stay crisp
Three small details help these vegetable-loaded fritters brown evenly and hold together without turning thick or doughy.
- Wring them very dry. Salting the shredded zucchini and carrots for 10 minutes draws out excess water. Squeezing them thoroughly helps the fritters fry instead of steam.
- Use almond flour and eggs. The eggs bind the vegetables, while the almond flour absorbs any remaining moisture and gives the mixture enough structure to hold together.
- Pack each portion firmly. Pressing the mixture tightly into a ¼-cup measure helps shape the softer batter. A warm, well-greased nonstick or ceramic skillet gives the fritters a steady sizzle and crisp, golden edges.
Ingredient Notes
- Zucchini and carrots: Use 16 ounces of zucchini and 10 ounces of carrots, weighed before salting and squeezing. Keeping this ratio helps the batter hold together; too many vegetables can make the fritters fragile, while too little can make them eggy.
- Blanched almond flour: Finely ground blanched almond flour gives the fritters a smoother texture than almond flour made with the skins. It also absorbs extra moisture and helps bind the mixture.
- Eggs: The eggs provide the main binding power. Together with the almond flour, they help the vegetable-loaded mixture come together and hold its shape in the skillet.
- Scallions and onion powder: Scallions add freshness and a mild onion flavor, while onion powder seasons the mixture evenly.
- Light olive oil: Use enough to coat the bottom of the skillet with a thin layer. Its mild flavor works well here and helps the fritters develop crisp, golden edges over medium heat.
- For serving: Plain yogurt or sour cream adds a cool, tangy contrast. The optional paleo coconut sour cream is included in the recipe notes.
How to make zucchini and carrot fritters
A food processor makes quick work of the vegetables, but the large holes of a box grater work just as well.
- Shred and salt the vegetables. Shred the zucchini and carrots, then toss them with 1 teaspoon of salt. Let them rest for 10 minutes so the salt can draw out the excess water.
- Wring them very dry. Transfer the vegetables to cheesecloth and squeeze firmly until very little liquid comes out. The shreds should feel dry rather than wet or slippery.
- Mix the batter. Combine the vegetables with the almond flour, scallions, eggs, onion powder, salt, and pepper. The mixture should look vegetable-loaded but cohesive when pressed together.
- Warm the skillet. Heat a 12-inch nonstick or ceramic skillet over medium heat. When you can clearly feel warmth with your palm held 2 to 3 inches above the surface, add ⅓ cup of light olive oil. The oil should be warm, not smoking.
- Shape and pan-fry. Pack the mixture firmly into a ¼-cup measure. The cup helps the vegetable-heavy mixture hold its shape and keeps every fritter the same size and thickness, so they cook evenly. Add it to the skillet, then gently flatten it into a round patty. You should hear a steady, gentle-to-moderate sizzle without aggressive splattering. Cook about five fritters at a time.
- Flip and keep crisp. Cook for about 4 minutes on the first side, until the bottom is golden and the edges look set. Flip carefully and cook for another 3 minutes. Transfer the fritters to a wire rack so air can circulate underneath and the bottoms stay crisp while you cook the second batch. Add more oil only if the skillet looks dry.
What to serve with zucchini carrot fritters
For breakfast or brunch, I love these fritters warm with plain yogurt or sour cream and a cup of tea.
For an easy dinner, serve them as a vegetable side with baked trout with miso butter or air fryer salmon with Dijon mustard. The mild zucchini and sweet carrots pair especially well with both savory fish dishes.
ChihYu’s tips
- Measure the vegetables. Weight the zucchini and carrots so the vegetable-to-binder ratio stays balanced.
- Wring them very dry. After the 10-minute salt rest, squeeze out as much liquid as possible so the fritters brown instead of steam.
- Use a ¼-cup measure. Pack each portion firmly to shape the softer almond-flour mixture and keep the fritters the same size and thickness.
- Use the right pan temperature. A nonstick or ceramic skillet should feel warm, but the oil should not smoke. Listen for a gentle-to-moderate sizzle when the mixture hits the pan.
- Rest on a wire rack. Transfer the cooked fritters to a wire rack instead of stacking them on a plate. Air can circulate underneath, so the bottoms stay crisp while you cook the second batch.
- Give them room. Cook five fritters at a time in a 12-inch skillet so you have enough space to flip them without breaking them apart.
Recipe Card
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.
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
FAQs
How do you shred zucchini?
Use the shredding attachment on a food processor for the quickest method. You can also use the large holes of a box grater for both the zucchini and carrots.
Why are my zucchini fritters soggy or not crispy?
Too much moisture is usually the reason. Salt the shredded zucchini and carrots for 10 minutes, then wring them very dry with cheesecloth. Also make sure the skillet and oil feel warm before adding the mixture so the fritters begin sizzling right away.
More zucchini recipes
- Air fryer zucchini and squash: A quick, simple side with tender vegetables, lightly browned edges, and a sprinkle of Parmesan.
- Korean zucchini side dish: The zucchini is sautéed, then chilled so the flavors can settle in. It tastes even better the next day.
- Air fryer zucchini fries: Crisp outside and tender inside, these make an easy snack or vegetable side.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
These are delightful! The texture is beautifully spongey. Thank you for this recipe, ChihYu!
Thank you, Allison. So appreciate it!
I had all the ingredients so decided to make these fritters for dinner recently. The instructions are always so easy to follow and it was quick to make. It’s a great way to make use of vegetables and they tasted delicious! I will make these again for sure!
So happy to hear. Thank you, Vicky!
What exactly is slivered almond flour? I live in Europe and have not heard of it 🙁 Possible to use finely ground almond flour instead?
Hi Peony, it’s fine ground almond flour for example Bob’s red mill almond flour. 🙂
One of my faves!
Aww, thanks so much for taking the time!
DELICIOUS!! I will be making these one a regular basis. Not super powerful on flavour, but nice and mild- with a fantastic texture. Do you have instructions for freezing the fritters?
Hi Ashley! Thank you. So happy to hear. To freeze them, I recommend adding a piece of parchment or freezer paper in between each patty. Reheat over a stove top with medium-low heat. Hope that helps!
These look delicious! Donyou have a treenut-free suggestion? Would coconut flour work? I’m not very good at altering recipes or knowing how much of something to use. That’s why I love people like you! 🙂
Hi Ashley, I’d try cassava flour (yucca flour). Start with half of the quantity and add more if need be ! :))
I just saw this. Thanks so much for the reply! I will check around for cassava flour! <3
So very welcome!
These are so fabulous thank you!
Are these good cold? Looking for a travel breakfast item.
Hi Courtney! I think room temperature will taste better. Sizzling hot fritters when they are fresh out of skillet will be my first choice. :))
I made a batch of these over the weekend and pan fry them with Paleo sour cream. Now I’m all set for breakfast during the week. They are delicious and help me create breakfast varieties !
Thank you, Nathan that’s so great to hear!
Been looking forward to seeing this recipe 🙂
Thank you thank you ! Big Xoxo ! 😀