Savory Carrot and Zucchini Fritters
These fritters are a delightful way to enjoy veggies, and they're perfect for a light meal or snack. I love how the carrots and zucchini come together to create a crispy, flavorful bite that feels both nourishing and satisfying.
I remember the first time I made these fritters; it was a sunny afternoon, and my kitchen was filled with the vibrant colors of fresh veggies.
They turned out so delicious that I couldn’t stop popping them right off the pan!
I love how simple ingredients can transform into something so comforting and satisfying, and these fritters are a great way to sneak in some extra veggies.
Plus, they’re incredibly versatile - you can enjoy them as a snack, a side dish, or even a light lunch!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is such a wonderful binding agent and adds a lovely nutty flavor. If you don't have it, you can also use all-purpose gluten-free flour. Nutritional yeast gives a cheesy taste without any unsweetened almond milk, and it's packed with vitamins! Don't skip squeezing the zucchini; it makes a huge difference in the texture.
Tips & Notes
- •I love to make a double batch and freeze some for a quick meal later—just reheat them in the oven for a few minutes.
- •Try adding a pinch of smoked paprika or cayenne for a bit of a kick!
Recipe Variations
- •Experiment with adding some chopped fresh herbs like parsley or dill for a fresh twist.
- •Sometimes, I like to fold in some grated sweet potato for extra sweetness and nutrition.
Storage & Freezing
These fritters are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the skillet or oven before serving!
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! You can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. Just brush them lightly with oil for a nice crisp.
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These fritters are a delightful way to enjoy veggies, and they're perfect for a light meal or snack. I love how the carrots and zucchini come together to create a crispy, flavorful bite that feels both nourishing and satisfying.
Ingredients
Instructions
- 1
Start by shredding your zucchini and carrots. I find using a box grater works perfectly for this; just be careful with your fingers!
- 2
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This helps the fritters crisp up nicely.
- 3
In a large mixing bowl, combine the shredded zucchini, carrots, chickpea flour, nutritional yeast, flax flax egg (just mix the flaxseed meal and water and let it sit for a few minutes), green onions, garlic powder, salt, and black pepper.
- 4
Mix everything together until well combined. You want a thick batter that holds together.
- 5
Heat a non-stick skillet over medium heat and add a tablespoon of olive oil.
- 6
Once the oil is hot, scoop about 1/4 cup of the batter onto the skillet for each fritter. Press them down slightly with the back of your spatula.
- 7
Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
- 8
Repeat with the remaining batter, adding more oil as needed.
- 9
Once cooked, place the fritters on a plate lined with paper towels to absorb any excess oil.
- 10
Serve warm, and enjoy these delicious fritters as is or with your favorite dipping sauce!
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