Zucchini & Carrot Fritters

Cook Time: 10–12 minutes

Servings: Makes about 8–10 fritters (Serves 4)

Ingredients

2 medium zucchinis, grated (approx. 2.5 cups)

2 medium carrots, grated (approx. 1 cup)

1/2 tsp salt (for sweating the vegetables)

2 large eggs, beaten

1/4 cup almond flour or coconut flour (keeps them low-carb/grain-free; alternatively, use 1/3 cup all-purpose flour if carbs aren’t a focus)

1/4 cup grated Parmesan cheese (or crumbled feta)

2 green onions (scallions), finely chopped

1/2 tsp garlic powder

1/4 tsp black pepper

2–3 tbsp olive oil or avocado oil, for pan-frying

Step-by-Step Instructions

Draw Out the Moisture (Crucial Step): Place the grated zucchini and carrots in a colander set over a bowl. Sprinkle with the salt and toss lightly. Let it sit for 10 minutes to release their natural juices.

Squeeze Completely Dry: Wrap the grated veggies in a clean kitchen towel or cheesecloth. Squeeze as hard as you can to wring out all excess liquid. You want the mixture as dry as possible to achieve the beautiful, crispy texture seen in image_c06e7f.jpg.

Mix the Batter: In a medium bowl, combine the beaten eggs, low-carb flour choice, Parmesan, green onions, garlic powder, and black pepper. Stir in the squeezed zucchini and carrots until well combined.

Form the Patties: Shape the mixture into 8 to 10 even patties, gently pressing them together so they hold their shape.

Pan-Fry to Perfection: Heat the oil in a large skillet over medium heat. Fry the fritters in batches for 4–5 minutes per side. They are ready to flip when they are deeply golden-brown and flip easily without sticking.

Drain and Serve: Transfer the hot fritters to a plate lined with paper towels to catch any residual oil, then serve warm.