Carrot Zucchini Fritters Recipes

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ZUCCHINI CARROT FRITTERS RECIPE BY TASTY



Zucchini Carrot Fritters Recipe by Tasty image

Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion

Provided by Mercedes Sandoval

Categories     Snacks

Yield 8 fritters

Number Of Ingredients 12

1 cup chickpeas
1 zucchini, grated
1 carrot, grated
2 eggs
½ cup whole wheat panko
2 teaspoons fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
olive oil
plain greek yogurt
green onion, diced

Steps:

  • Mash chickpeas with a fork in a large bowl. Set aside.
  • Grate zucchini. Place in a clean dish towel or cloth.
  • Grate carrots. Place in a clean dish towel or cloth with zucchini.
  • Squeeze out as much moisture as possible.
  • Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
  • Stir until completely combined.
  • Heat olive oil in a large skillet on medium heat.
  • Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
  • Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
  • Serve with a dollop of plain greek yogurt and diced green onion.
  • Enjoy!

Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

CARROT ZUCCHINI FRITTERS



Carrot Zucchini Fritters image

I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

  • In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :

BAKED ZUCCHINI CARROT FRITTERS



Baked Zucchini Carrot Fritters image

This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.

Provided by chia2160

Categories     Onions

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups grated zucchini
1/2 teaspoon salt
1 3/4 cups grated carrots
1 small onion, chopped
2 garlic cloves, chopped
2 tablespoons butter
3 eggs, beaten
1/2 cup grated parmesan cheese
1/3 cup flour
1 tablespoon dill
1 tablespoon chopped parsley
1 teaspoon chopped tarragon
salt, pepper to taste
1 teaspoon oil
cooking spray

Steps:

  • Mix zucchini and 1/2 tsp salt.
  • Let it sit 15 minutes, drain.
  • Preheat oven to 350°F.
  • Spray a 13x9-inch baking pan with cooking spray.
  • Heat butter in a saute pan.
  • Add carrots,onions and garlic, saute 10 minutes, remove from heat.
  • Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
  • Spread in greased pan and bake 25 minutes.
  • Remove and brush top with oil.
  • Place under broiler and cook until lightly browned.
  • Cut into squares or use a cookie cutter to cut into rounds.
  • Serve with extra butter.

Nutrition Facts : Calories 166.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 110.5, Sodium 420.5, Carbohydrate 12.1, Fiber 1.9, Sugar 3.4, Protein 8.2

CARROT, ZUCCHINI, AND LEEK FRITTERS



Carrot, Zucchini, and Leek Fritters image

In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.

Provided by Greg Lofts

Categories     Appetizers

Time 45m

Yield Makes about 20

Number Of Ingredients 9

2 medium zucchini (10 ounces), coarsely grated or finely julienned (2 3/4 cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 teaspoon vegetable oil, such as safflower, plus more for frying
1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and thoroughly washed and drained (1 1/4 cups)
2 medium carrots (6 ounces), peeled and coarsely grated or finely julienned (1/2 cup)
1/2 cup potato starch
1 large egg, beaten
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

Steps:

  • In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
  • Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
  • Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

ZUCCHINI FRITTERS



Zucchini Fritters image

Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.

Provided by MooShell

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 cups shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrots
½ teaspoon salt
1 cup corn muffin mix
1 teaspoon baking powder
½ teaspoon sweet paprika
2 large eggs, lightly beaten
2 tablespoons vegetable oil, or more as needed

Steps:

  • Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
  • Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 29.7 g, Cholesterol 93.9 mg, Fat 12.9 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 1029.3 mg, Sugar 6.3 g

CARROT AND ZUCCHINI FRITTERS



Carrot and Zucchini Fritters image

Make the most of the farmers' market with our Carrot and Zucchini Fritters recipe. Carrot and Zucchini Fritters are a delicious way to enjoy your veggies!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 25m

Yield 7 servings

Number Of Ingredients 9

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese
1 zucchini, shredded, squeezed dry
1 carrot, peeled, shredded and squeezed dry
1 onion, shredded, squeezed dry
1/2 cup flour
1/2 cup KRAFT Shredded Parmesan Cheese
2 eggs
2 Tbsp. oil, divided

Steps:

  • Mix sour cream and grated Parmesan until blended; refrigerate until ready to use. Combine all remaining ingredients except oil.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add 2 Tbsp. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters. Flatten each slightly with back of spatula; cook 2 to 3 min. on each side or until golden brown on both sides.
  • Remove fritters from skillet; drain on paper towels. Transfer to ovenproof plate; place in oven to keep warm until ready to serve. Repeat with remaining oil and vegetable mixture.
  • Serve with sour cream mixture.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9004 g, Sugar 0 g, Protein 8 g

ZUCCHINI AND CARROT FRITTERS WITH YOGURT-MINT DIP



Zucchini and Carrot Fritters With Yogurt-Mint Dip image

These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper. Let them rest for a half-hour so the vegetables can soften, then drop the battered vegetables by the spoonful into the oil and fry until golden all over. Sprinkle with salt and serve with a creamy dip of yogurt, mint and garlic, and watch them disappear.

Provided by Melissa Clark

Categories     appetizer, side dish

Time 1h

Yield 3 dozen fritters

Number Of Ingredients 16

1 cup all-purpose flour, more as needed
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon kosher salt, more for serving
1 cup milk, more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots, grated (about 1 1/2 cups)
1 large zucchini, grated (about 2 cups)
2 scallions, finely chopped
1 garlic clove, finely chopped
1/2 cup plain yogurt
1 tablespoon chopped mint
1 tablespoon extra virgin olive oil
Olive oil, for frying

Steps:

  • To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
  • Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it's too thick, add some milk; if it's too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.
  • To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.
  • Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 61 milligrams, Sugar 1 gram, TransFat 0 grams

CARROT AND ZUCCHINI FRITTATA



Carrot and Zucchini Frittata image

This comes from Lisa Lintner's "Vegetables" cookbook. She suggests adding a little chopped ham as a variation, or replacing some of the carrot with sweet potato.

Provided by Sara 76

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

5 medium carrots
6 medium zucchini
1 large onion
2 garlic cloves
125 g cheddar cheese
1/2 cup vegetable oil
5 eggs, lightly beaten
salt
pepper
1 teaspoon thyme
3/4 cup self-rising flour

Steps:

  • Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
  • Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
  • Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
  • Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
  • Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  • Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  • Heat olive oil in a large skillet over medium-high heat.
  • Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

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From swoonfood.com


RECIPE: SPICED ZUCCHINI AND CARROT FRITTERS | STUFF.CO.NZ
2022-01-22 Add the egg and mix into a thick paste. Tip the salted vegetables into a sieve and press and squeeze out as much moisture as possible. Add the vegetable to the batter and fold together. Heat a ...
From stuff.co.nz


CARROT ZUCCHINI FRITTERS - ILONA'S PASSION - RECIPES
2015-06-01 Zucchini Fritters with carrot, dill and a dollop of greek yogurt. I’ve got new obsession lately… zucchini fritters. I can eat them all the time. I just really like them. They are very delicious I can honestly say. I like the addition of greek yogurt on top, but sour cream would be perfect too. I’m not a huge fan of zucchini and I wasn’t before either. But now after many …
From ilonaspassion.com


HOW TO MAKE ZUCCHINI CARROT FRITTERS | APPETIZER EASY RECIPE …
How to make zucchini carrot fritters, easy recipe video for appetizers or snacks. Please check out and a free subscription to my channel: https://www.youtube...
From youtube.com


ZUCCHINI AND CARROT FRITTERS — MELINDA LAMARCHE
2021-06-07 Preheat oven to 350 degrees and line baking sheet with parchment Combine grated zucchini and carrot into a bowl, add egg and mix well. Reserve oil for cooking. Gradually sprinkle in flour while mixing, add garlic powder, parmesan and seasonings.
From melindalamarche.com


ZUCCHINI PARMESAN CHEESE FRITTERS - THERESCIPES.INFO
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day! By VeggieCravings. Save Pin Print Share. Facebook Tweet Email Send Text Message. Gallery. Read the full recipe after the video. Zucchini-Parmesan Cheese Fritters MissReese Martin.
From therecipes.info


ZUCCHINI POTATO CARROT FRITTERS - CHEF SILVIA
2018-09-11 Shed the zucchini with a box grater. Add it to a colander. Salt it and let it sit for at least 10 minutes. Place it in a cheese cloth or kitchen towel and wring the towel repeatedly until most of the moisture from the zucchini is released and place the zucchini in a large mixing bowl. Grate the carrots and the potato and add to the mixing bowl.
From chefsilvia.com


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