These Crispy Zucchini and Carrot Fritters are golden brown on the outside and perfectly moist inside. With a quick prep and only six main ingredients, they’re a simple way to turn everyday vegetables into a delicious snack, side dish, or appetizer. Gluten-free, paleo, and whole30-friendly, they’re perfect for a healthy meal any time.
Why You’ll Love This Recipe
These fritters are quick, easy, and incredibly versatile. They’re light and crispy, yet moist on the inside, making them irresistible. The secret to avoiding soggy fritters is salting the shredded zucchini and carrots to remove excess water. Whether you serve them for breakfast, as a side, or even as a topping for salads, these fritters make veggies exciting and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the zucchini fritters with carrots:
16 oz. zucchini (about 2 large)
10 oz. carrots
1 tsp coarse sea salt
1 cup almond flour
2 bulb scallions, chopped
3 large eggs
½ tsp coarse sea salt
¼ tsp black pepper
½ tsp onion powder
⅔ cup light olive oil, divided
For the optional paleo sour cream or serving:
5.4 oz coconut cream, unsweetened (1 small can)
½ tbsp lemon juice, or to taste
½ tsp apple cider vinegar, or to taste
Pinch coarse sea salt
Directions
Shred the zucchini and carrots using a food processor or cheese grater. Add them to a large bowl and sprinkle with 1 tsp coarse sea salt. Let rest for 10 minutes.
Use a cheesecloth to wring out as much liquid as possible from the shredded vegetables. Return to the bowl.
Add almond flour, chopped scallions, eggs, ½ tsp coarse sea salt, black pepper, and onion powder. Mix thoroughly.
Preheat a 12-inch ceramic or non-stick skillet over medium heat. When warm, add ⅓ cup light olive oil.
Scoop the mixture using a ¼-cup measuring cup, pressing down firmly with a spoon to form round patties.
Pan-fry fritters for about 4 minutes on the first side and 3 minutes on the flip side until golden brown and crispy. Cook in batches to avoid overcrowding.
Keep cooked fritters on a baking rack to stay crispy. Repeat with remaining batter, adding more oil as needed.
Serve hot with paleo sour cream, plain yogurt, or lemon wedges.
Servings and timing
Servings: 10 fritters
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
Substitute almond flour with chickpea flour (adjust for consistency).
Add grated Parmesan or other cheese for extra flavor (if not strict paleo).
Bake in the oven at 425°F for 30 minutes with avocado oil brushed on each fritter.
Storage/Reheating
To make ahead: Cook fritters, cool to room temperature, and store in an airtight container in the fridge.
Fridge: Up to 5 days.
Freezer: Up to 2 months with parchment paper between patties.
Reheat: On stovetop over medium-low heat or in the oven at 350°F (convection) or 375°F (regular) for 10–15 minutes.
FAQs
How do you shred zucchini and carrots?
Use a food processor for a quick method or a cheese grater if you don’t have one. A grater requires more effort.
Why are my fritters soggy?
Make sure to salt the shredded vegetables for 10 minutes and wring out excess liquid using a cheesecloth.
Can I substitute almond flour with regular flour?
Regular flour might not bind as well, so fritters could fall apart. Almond or chickpea flour works best.
Can I make these gluten-free?
Yes, using almond flour ensures the recipe is naturally gluten-free.
Can I use other vegetables?
Yes, you can mix in other shredded vegetables like zucchini, sweet potatoes, or spinach for variety.
Can I bake instead of pan-frying?
Yes, brush with oil and bake at 425°F for about 30 minutes until golden and crispy.
How do I keep fritters crispy while cooking?
Place cooked fritters on a baking rack instead of a plate to avoid sogginess.
Can I make them ahead for meal prep?
Yes, cook and cool, then store in an airtight container in the fridge or freezer.
What can I serve with these fritters?
They pair well with yogurt, sour cream, lemon wedges, or as a side for chicken, salmon, or salads.
Are these fritters paleo and whole30-friendly?
Yes, this recipe is both paleo and whole30-friendly.
Conclusion
Crispy Zucchini and Carrot Fritters are a healthy, versatile, and flavorful way to enjoy your vegetables. Perfect for breakfast, brunch, or as a side, they’re easy to prepare, customizable, and always a crowd-pleaser. With a little care in wringing out excess water and pan-frying to golden perfection, these fritters are guaranteed to become a regular in your meal rotation.
Golden, crispy zucchini and carrot fritters with a moist interior, made with almond flour and eggs. Paleo, gluten-free, and whole30-friendly, perfect as a snack, side dish, or appetizer.
Total Time:40 minutes
Yield:10 fritters
Ingredients
16 oz zucchini (about 2 large)
10 oz carrots
1 tsp coarse sea salt (for vegetables)
1 cup almond flour
2 bulb scallions, chopped
3 large eggs
½ tsp coarse sea salt
¼ tsp black pepper
½ tsp onion powder
⅔ cup light olive oil, divided
Optional Paleo Sour Cream:
5.4 oz coconut cream, unsweetened
½ tbsp lemon juice, or to taste
½ tsp apple cider vinegar, or to taste
Pinch coarse sea salt
Instructions
Shred zucchini and carrots using a food processor or cheese grater. Place in a large bowl and sprinkle with 1 tsp coarse sea salt. Let rest 10 minutes.
Use a cheesecloth to wring out excess liquid from vegetables. Return to bowl.
Add almond flour, chopped scallions, eggs, ½ tsp coarse sea salt, black pepper, and onion powder. Mix thoroughly.
Preheat a 12-inch ceramic or non-stick skillet over medium heat. Add ⅓ cup olive oil when warm.
Scoop ¼ cup portions of the mixture, pressing down to form round patties.
Pan-fry fritters 4 minutes on the first side, 3 minutes on the flip side until golden brown. Cook in batches to avoid overcrowding.
Keep cooked fritters on a baking rack to stay crispy. Repeat with remaining batter, adding more oil as needed.
Serve hot with optional paleo sour cream, plain yogurt, or lemon wedges.
Notes
Substitute almond flour with chickpea flour, adjusting for consistency.
Add grated Parmesan or other cheese if not strict paleo.
Oven method: Bake at 425°F for 30 minutes with avocado oil brushed on each fritter.
Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 2 months with parchment between patties.
Reheat on stovetop over medium-low heat or in oven at 350°F (convection) or 375°F (regular) for 10–15 minutes.
