These fritters are a game changer. The kind of game changer that will have you wanting to eat vegetables forever and ever – you’ll be buying (or growing) more zucchini and carrots than you could ever have imagined and you’ll love every second of it. Even the vegetable-averse people in your life will be eating these up!
They also look really pretty and who doesn’t want to prepare/eat pretty food?! I mean just look at that perfectly shredded bowl of vegetables. I bet you never thought zucchini or carrots could be so photogenic. Don’t try to take pictures of these beauties under artificial kitchen lights though, that will end badly and have everything looking oddly yellow.
These fritters are perfect to eat at anytime of day. Breakfast, lunch, dinner, random veggie snack – all good options. And they reheat perfectly so if you aren’t going to use them all at once, feel free to just refrigerate them until you’re ready to use them. They’ll last a couple of days in the fridge.
How are you liking the new blog design? If you’ve visited the blog over the last few days you’ve probably noticed some changes slowly rolling out. I’m still working on a few things, but I really wanted to have a more simplified design and something with larger pictures to really draw you in. Going through some of my old blog posts as I was doing this has made me realize I should probably reshoot a good number of these recipes. My photos when I was first starting this blog are…not good. Thankfully I’ve improved since then 😉 If you have any suggestions for things you wanted to see on the blog or how to make it more user-friendly, feel free to shoot me an email! I’ll take any and all suggestions/critiques into consideration.
Are these big fritter pictures drawing you in yet? I hope so! I hope they’re making you reach for carrots, zucchini and your frying pan, getting ready to surprise the people in your life with how tasty vegetables can be.
I first made these fritters back in January when I was doing whole30. It’s a great way to prepare vegetables in a healthy way but also make them fun and taste good. Good ol’ AP flour isn’t whole30 compliant so these are made with almond flour to help bind them together. It doesn’t do much to alter the taste of the fritters so if you’re looking to keep these as healthy as possible, I recommend keeping the almond flour instead of using AP flour.
Other than carrots, zucchini and almond flour, all you need to make these tasty fritters is some red onion, a couple of eggs, a little parsley and some salt and pepper. Super simple ingredients all coming together to make something super delicious. These are good by themselves, or alongside some souvlaki or grilled chicken. Be as creative as you want with your pairings!
Carrot Zucchini Fritters
Ingredients
- 3 medium zucchini
- 3 medium carrots
- 1/2 red onion, diced
- 1 tbsp. dried parsley
- 2 eggs, lightly beaten
- 3/4 cup almond flour
- Salt and pepper, to taste
- Olive oil, for frying
Directions
- Step 1 Shred zucchini and carrots using food processor or box grater. Transfer to a colander, generously sprinkle with salt, mix, and let stand for 10-20 minutes then squeeze out the moisture with your hands.
- Step 2 Place the grated vegetables in a large bowl and add the red onion, parsley, eggs, almond flour, salt and pepper. Mix to combine.
- Step 3 Heat olive oil in a large skillet over medium heat. For each fritter scoop about 1/4 cup mixture onto pan (I use a large cookie scoop), do not overcrowd. Cook fritters for 3-4 minutes on each side.
