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Zucchini Carrot Fritters stacked on parchment paper

Zucchini Carrot Fritters

  • Author: Chef Julie Harrington, RD
  • 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)


  1. 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.
  2. 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.
  3. In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
  4. 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

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