This pan-fried Zucchini Carrot Fritters recipe is easy to make with a few simple ingredients. The veggie fritters are flavorful and crispy, and can be enjoyed as an appetizer with or without dipping sauce. This post is brought to you by Eggland's Best. All opinions are my own.
Zucchini Carrot Fritters
Many people don't realize how much fresh produce is grown in Florida. Zucchini is almost always in abundance at my local farmer's market and I often get giant zucchini for $1 each. Shredded with carrots, and mixed with a few other staples, including Eggland's Best eggs, and you've got the makings for the best Carrot Zucchini Fritters! Here's the easy recipe:
Zucchini Fritters Ingredients:
- 2 Eggland's Best eggs, lightly beaten
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2/3 cup flour
- 1/3 cup chopped scallions
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- Optional: Sour cream or plain Greek yogurt for dipping
How to Make Zucchini Fritters
1. Place the zucchini in a strainer over a bowl. Gently press down to squeeze the excess liquid out.
2. In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic and salt, and pepper. Stir well to incorporate all ingredients.
3. Place paper towels over a large plate, set aside.
4. Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about 1 inch apart.
5. Allow the carrot zucchini fritters to cook for approximately 3 minutes, and then flip to cook the other side for 1-2 minutes or until golden brown.
6. Place the fritters on the prepared plate to allow the excess grease to drip off.
7. Season with additional salt and pepper if desired.
8. Continue this process until all of the vegetable mixture is used.
9. Optional: Serve with a dollop of sour cream or plain Greek yogurt
These Zucchini Fritters are best enjoyed immediately after they are prepared, warm and crispy!
When it comes to eggs, Eggland’s Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
- 2 Eggland's Best eggs lightly beaten
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2/3 cup flour
- 1/3 cup chopped scallions
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- Optional: Sour cream or plain Greek yogurt for dipping
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Place the zucchini in a strainer over a bowl. Gently press down to squeeze the excess liquid out.
-
In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic and salt and pepper. Stir well to incorporate all ingredients.
-
Place paper towels over a large plate, set aside.
-
Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about 1 inch apart.
-
Allow the fritters to cook for approximately 3 minutes, and then flip to cook the other side for 1-2 minutes or until golden brown.
-
Place the fritters on the prepared plate to allow the excess grease to drip off.
-
Season with additional salt and pepper if desired.
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Continue this process until all of the vegetable mixture is used.
-
Serve with a dollop of sour cream or plain Greek yogurt (optional).
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