Print

Crispy Shredded Zucchini and Carrot Fritters Easy Homemade Recipe

crispy shredded zucchini and carrot fritters - featured image
Print Recipe

These crispy shredded zucchini and carrot fritters are a quick, easy, and delicious way to enjoy fresh vegetables with a perfect crunchy texture and tender inside. Ideal for snacks, sides, or light meals, they bring a comforting homemade flavor with a fresh twist.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 2 cups)
  • 2 large carrots, peeled and shredded (about 1 ½ cups)
  • 2 large eggs, room temperature
  • ½ cup (60g) all-purpose flour (substitute almond or oat flour for gluten-free)
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or dill
  • ¼ cup (60ml) olive oil or vegetable oil for frying

Instructions

  1. Shred the zucchinis and carrots using a box grater or food processor to yield about 2 cups zucchini and 1 ½ cups carrot (about 5 minutes).
  2. Place shredded veggies in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (3-4 minutes).
  3. In a large bowl, combine shredded veggies with eggs, flour, Parmesan (if using), garlic powder, fresh herbs, salt, and pepper. Mix until evenly combined (about 5 minutes).
  4. Heat oil in a large non-stick or cast-iron skillet over medium heat until shimmering but not smoking (about 3 minutes).
  5. Scoop batter by tablespoon into the hot oil, flattening lightly to form 2 to 3-inch rounds. Fry in batches without overcrowding, cooking each side for 3-4 minutes until golden and crispy (total frying time about 8 minutes per batch).
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or favorite dipping sauce.

Notes

Squeezing out excess moisture from shredded vegetables is crucial to avoid soggy fritters. Use medium heat to get a golden crust without burning. Do not overcrowd the pan to maintain oil temperature and crispiness. For a lighter version, bake at 400°F for 20 minutes, flipping halfway. Adjust batter consistency by adding more flour if too wet or a splash of milk/extra egg white if too dry.

Nutrition

Keywords: zucchini fritters, carrot fritters, crispy fritters, vegetable fritters, easy fritters, gluten-free fritters, vegetarian fritters, healthy snacks

Find it online: https://emmastirs.com/crispy-shredded-zucchini-and-carrot-fritters-easy-homemade-recipe/