Description
Golden zucchini and carrot fritters with crisp edges, tender centers, scallions, and garlic. Serve them hot with sour cream or plain yogurt.
Ingredients
Scale
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 garlic cloves, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions, green and white parts
- 1/4 teaspoon fine salt, plus more for draining and finishing
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil, plus more as needed
- Sour cream or plain yogurt, for serving
Instructions
- Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let it rest for 10 minutes.
- Squeeze the zucchini firmly with clean hands or a kitchen towel until very little liquid remains.
- Transfer the zucchini to a large bowl. Add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt, and black pepper. Stir until combined.
- Line a plate with paper towels. Heat a large skillet over medium-high heat and add the olive oil.
- Scoop 3-tablespoon portions of batter into the skillet, leaving at least 1 inch between them. Flatten each mound to about 1/2 inch thick.
- Cook for 2 to 3 minutes, until the bottoms look golden and the edges appear set.
- Flip the fritters and cook for another 1 to 2 minutes, until golden brown and crisp.
- Transfer the fritters to the lined plate, season lightly with salt, and repeat with the remaining batter.
- Serve immediately with sour cream or plain yogurt.
Notes
- Squeeze the zucchini thoroughly so the batter does not become watery.
- Do not crowd the skillet, because extra steam can soften the fritters.
- Wait until the first side forms a firm golden crust before flipping.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven for 8 to 10 minutes or in a 350°F air fryer for 3 to 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 70
- Sugar: 2
- Sodium: 28
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 27