Zucchini and Carrot Fritters
Well-drained zucchini, carrot, scallions, dill, and egg make crisp, tender fritters.
By Moow Editorial ·
- Squeezing the grated zucchini very dry keeps the batter from becoming watery.
- The fritters may be deep-fried, or the batter may be thickened with extra flour and baked as a larger slab or in spoonfuls on parchment.
- Serve with plain or garlic yogurt if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 15 fritters
- Prep time: 15 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 15 fritters.
- Calories: 40 kcal
- Protein: 2 g
- Carbohydrates: 5 g
- Fat: 1 g
- Sodium: 249 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Fritter Batter
Have these measured and ready before you begin.
- 3 zucchini
- 2 large eggs
- 1 carrot, grated
- scant 1/2 cup (100 ml by volume) all-purpose flour
- 6 scallions, chopped
- 1/2 bunch fresh dill, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
For Frying
- scant 1/2 cup (100 ml) neutral cooking oil
Directions
1. Coarsely grate the washed zucchini and squeeze out as much liquid as possible.
2. Combine the zucchini, carrot, eggs, scallions, dill, salt, and black pepper in a wide bowl.
3. Add the flour and stir with a spatula until the mixture becomes thick and cohesive.
4. Heat the oil over medium to about 350°F (175°C). Drop in heaping tablespoon portions and flatten lightly without crowding the pan.
5. Fry for 2–3 minutes per side, until golden and set through; drain on a rack.
Sources
Contains wheat and egg; optional yogurt contains milk. Cook until the centers are fully set and reach 160°F (71°C), and use care around hot oil.