Ingredients
Method
- In a large bowl, combine the grated zucchini, carrots, flour, eggs, onion, parsley, salt, and pepper. Mix until well combined.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Spoon 2-3 tablespoons of the mixture for each fritter into the hot skillet, flattening slightly with the back of a spoon. Do not overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Remove fritters from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve warm.
Notes
Ingredient Swap: I sometimes use a mix of whole wheat and all-purpose flour for a bit more fiber, and it works just fine without making the fritters heavy.
Storage Tip: These fritters are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to two days and reheat them in a toaster oven to keep them crisp.
Make-
Ahead Secret: You can grate the zucchini and carrots the night before, but be sure to squeeze out the excess liquid right before mixing to prevent a soggy batter.
Common Mistake: The biggest error I see is not getting enough water out of the zucchini.
I always wring it in a clean kitchen towel until it feels quite dry; it makes all the difference for a fritter that holds together.
Serving Suggestion: I love these with a simple dollop of plain yogurt or a quick lemon-dill sauce.
They're also fantastic tucked into a pita with some fresh greens.
Equipment Note: If you don't have a box grater, the shredding disk on a food processor is my go-to for speed, especially when I'm making a double batch.
Pan Temperature: If your first fritter browns too quickly or slowly, don't hesitate to adjust the heat.
I find a true medium heat is the sweet spot for that perfect golden crust.