Carrot & Zucchini Fritters
These savory fritters are soft on the inside, lightly crispy on the outside, and packed with fresh vegetables. Easy to make and great for kids and adults alike.
Ingredients
50 g (½ cup) carrot, shredded
1 zucchini (150 g or 1 cup), shredded
½ small onion (50 g or ½ cup), thinly sliced
1 egg
100 ml (⅓ cup) milk
50 g (⅓ cup) all-purpose flour
¼ tsp salt (or to taste)
Black pepper, to taste (optional)
Cooking oil, for frying
Instructions
- Prepare the Vegetables
Grate the carrot and zucchini.
Squeeze the zucchini well to remove excess moisture. - Make the Batter
In a bowl, whisk the egg and milk together.
Add flour, salt, and black pepper, mixing until smooth. - Combine
Add carrot, zucchini, and onion to the batter.
Mix until everything is evenly coated. - Cook the Fritters
Heat a non-stick pan with a little oil over medium heat.
Spoon the batter into the pan, flattening slightly. - Flip & Finish
Cook for 2–3 minutes per side, until golden brown and cooked through. - Serve
Drain briefly on paper towels and serve warm.
Serving Ideas
With yogurt or sour cream
As a side dish with grilled chicken or fish
In a sandwich or wrap
Tips
Add grated cheese for extra flavor.
For crispier fritters, cook on medium heat and don’t overcrowd the pan.
Can be baked at 180°C (350°F) for 15–18 minutes, flipping once.