Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later.
Batch cooking and freezing has been my saving grace with my crazy schedule. My schedule during the week gets pretty hectic since I don’t work regular hours and some nights when I get home super late, the last thing I want to do it cook.
How to reheat
I love the crispy crunchy outside of fritters. Don’t make the mistake I did when I popped my first batch out of the freezer warmed them in the microwave. Definitely heat them up in the oven, or let them thaw and throw them right back in the pan to warm through to keep that crisp exterior.
How to freeze
To freeze, simply let them cool and place into plastic ziplock bags. If you know you won’t be digging into them for a while, wrap individually in aluminum foil, then into a ziplock bag.
Alternatives to breadcrumbs as a binding agent
I used a gluten-free garbanzo bean flour with an egg to act as a binder. Garbanzo bean flour is a fun flour to work use because it has a higher protein and fiber content than other flours.Print
Zucchini Carrot Fritters
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 fritters 1x
- Category: side dish
- Method: Stove Top
- Cuisine: American
- 1 zucchini
- 2 carrots
- 1/2 cup gluten free flour (i used garbanzo bean flour)
- 1/2 tsp baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 tbsp canola oil (or olive oil)
- Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.
- In a large bowl, combine the gluten free flour, baking powder, garlic powder, onion powder, salt, and pepper with the zucchini and carrots. Toss to coat.
- In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
- In a large skillet, add canola over and heat over high-medium heat, drop about a 1/4 cup scoop of the mixture into the pan. Slightly flatten to create a 2-inch patty. Cook until lightly brown and then flip and cook until both sides are evenly browned.
These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.
Keywords: fritters, zucchini, carrots, gluten free, plant-based
I love that this only takes 6 ingredients! *-* They look delicious!!
the less ingredient the better! Less mess in the kitchen lol
I love fritters but I think I’d forgotten about them as I haven’t made any for ages. I’m definitely going to have a go at some again soon now.
Love how easy these healthy bites are to make!
Yum! Easy and delicious, not to mention pretty as well 🙂
Great addition of carrot- these seem so easy and awesome that they are freezeable!
These look awesome! Def gonna make a batch soon!
i had been wanting to make fritters with zucchini for a while now..but couple combinations i tried have failed. this one looks so good!!! pinning it.
These look great, Julie! Love the photos and how easy these look to make. Nice job!
So delicious! Fritters are a great idea for freezing, I don’t know why I haven’t done this sooner 🙂 Pinned and dreaming about them!
mmm i love how these only have few ingredients! they look so tasty 🙂
So smart to use the GF flour as a binder and the flour…these look so good! Pinning them to make later 🙂
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Made these tonight and will serve as an appetizer before dinner. They were so easy I’m thinking of making them and freezing them for Thanksgiving weekend. Thank you.
So glad you enjoyed them! They freeze really well, so they would be perfect to make ahead for Thanksgiving.
Can these be baked in oven instead of fryin?
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