Zucchini & Carrot Fritters
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Packed with healthy vegetables and made with healthy fats, these Zucchini and Carrot Fritters are the perfect side dish to any meal! Make them ahead of time for quick dinners and nutritious lunches your kids will love!
I don’t know about you, but some days it can feel like an impossible challenge to get my boys eating their veggies. Whether they’re served cooked, raw, or smothered with cheese, I do my best. With these 9 Healthy Toddler Snacks, my Paleo Playdate Bites, and Yogurt Bark, I know my kids are eating healthy and nutritious foods throughout the day which is reassuring. In all honesty, I’m quite proud of how adventurous and accepting they’ve come to be with new foods.
However, root vegetables have always proved to be the most challenging foods to get them to eat without prompting. So, when I found a recipe for veggie fritters, I was ecstatic! Luckily, this recipe was a huge hit at the dinner table. The best part? The boys didn’t even notice the carrots or zucchini! Score one for Mom!
Not to mention, this recipe is made with simple, allergy-friendly ingredients. Plus, it’s budget-friendly, quick to make, and perfect to add to your weekly meal prep! Are you ready to find out everything you need to know to make the perfect Carrot and Zucchini Fritters? Keep reading for more!
Ingredients for Carrot and Zucchini Favorites
To make this recipe you’ll need a handful of ingredients, most of which you probably already have waiting for you in the cupboard! Keep reading to create your grocery list. If you want to get super fancy, you could also add shredded cheese. Just make sure the batter doesn’t become too dry!
Zucchini – For the best results, use a grater to create super small pieces to create a smoother texture and prevent your kids from noticing the vegetables.
Carrots – Similar to the zucchini, make sure to shred the carrots super finely to ensure they mix well and cook thoroughly.
Garlic – For easy preparation, opt for pre-minced garlic.
Eggs – Eggs act as a binder in the recipe and help hold everything together.
Almond Flour – Almond flour is gluten-free and full of healthy fats, but any flour you have on hand should work.
Scallions – Be sure to use both the white and green parts of the scallions!
Salt & Pepper – Season your veggie fritters to taste.
How to Make the Perfect Veggie Fritters
This recipe is one of the easiest I’ve ever created. Once you’ve got the ingredients sorted and have shredded the veggies, it comes together in minutes!
To start, mix the grated zucchini and carrots, garlic, almond flour, eggs, scallions, salt, and pepper in a large bowl. Make sure the ingredients are well-combined and form a sort of dough.
Next, line a paper plate with a towel, and liberally coat a pan with olive oil before setting it over medium-high heat. Once the oil has warmed, spoon 3 tablespoon-sized scoops of the dough out of the bowl, and press them into round discs.
Cook each round on the skillet for 2-3 minutes. Then, flip them over, and let them cook for another 3 minutes or until the outside is a beautiful golden-brown color.
To finish, transfer the fritters to the paper towel-lined plate, mop off any excess oil, and sprinkle them lightly with salt.
Why Are My Zucchini and Carrot Fritters Soggy?
A common complaint I have encountered is that veggie fritters turn out to be too soggy. Unfortunately, there is no way to salvage a soggy fritter once cooked. However, it can easily be prevented by using a cheesecloth to drain out any excess water coming from your zucchini. To do so, first shred the zucchini. Then, add a pinch of salt, and let it sit for about 10 minutes. Afterward, place the shreds in the cheesecloth, and squeeze as hard as you can until all of the extra water has been rung out of the veggies.
Veggie Fritter Storage
Once cooked, these fritters will stay fresh in the fridge for up to 1 week if stored in an airtight container.
How to Reheat Zucchini and Carrot Fritters & Keep Them Crispy
If you’re anything like me, you love a recipe that can be made in bulk and eaten later. Luckily, these fritters are just that! However, if not reheated properly they will quickly become sad, soggy, and bland. To prevent this from happening, first, be sure to never use the microwave to reheat your veggie fritters! Instead, pop them in the oven for a few minutes or toss them back on the skillet until they have warmed to your desired temperature.
How to Freeze Zucchini and Carrot Fritters
This recipe is so easy to freeze and keep for later! All you have to do is let the fritter cool after cooking. Then, toss them in a Ziploc bag, press out as much air as possible, and toss them in the freezer. Or, if you want even easier grab-n-go meals, individually wrap each fritter with aluminum foil before placing them in a Ziploc bag, and pull them out as needed. They will stay fresh for up to 3 months.
There you have it! This recipe has quickly become a go-to of mine on those nights when I’m not sure what to make but need my little ones to get their nutrients. I highly recommend keeping a batch in the freezer on hand for those nights when you need something quick! However you choose to store them, I hope you love these Zucchini and Carrot Fritters! I’d love it if you let me know how you served them down in the comments below.
Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!
In the meantime, enjoy!
- 2 cups Grated zucchini
- 2 cups Grated carrots
- 2 Minced garlic cloves
- 2 Large eggs (lightly beaten)
- 2/3 cup Almond flour
- 1/3 cup Scallions (both green and white parts)
- 1/4 tsp Salt
- 1/8 tsp Pepper
- Mix grated zucchini and carrots, garlic, almond flour, eggs, scallions, salt and pepper
- Line plate with paper towel
- Liberally coat pan with olive oil over medium-high heat
- Once oil is warm, scoop 3 tablespoons sized scoops, pressing them into rounds
- Cook 2-3 minutes, then flip and cook another 2 minutes.
- Transfer to paper towel lined plate and sprinkle lightly with salt
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