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Carrot & Zucchini Pancake Fritters

Carrot & Zucchini Pancake Fritters! Crispy and golden vegetable fritters the size of a pancake! Seasoned with garlic, cumin, salt and pepper. Serve as a quick nourishing lunch or as part of your dinner topped with greek yoghurt, oil if desired, pepper and an abundance of fresh basil. 

How fun are these veggie fritters? I usually make them as regular sized fritters, the size of rissoles but I thought this would be another creative way to serve them. They’re fantastic for lunch as they’re quick to whip up and are quite satisfying as they’re larger in size. 
When grating the carrot and zucchini, I ran them through my food processor with has a grating attachment. It grates the vegetables thicker/wider than if you were to grate them by hand, which is still absolutely ok to do. Grating them by hand will take a little longer and the cooking time may differ but they’ll still be just as delicious! 

When frying your fritters, ensure you use enough oil so they don’t stick and they can get all lovely and crispy. Fry them over a medium to high heat so they turn golden but don’t burn, they only need about 2-3 minutes on each side if you’re cooking them on high and in enough oil. 
I enjoyed mine served with greek yoghurt, you may also use coconut yoghurt. A light drizzling of extra virgin olive oil, a cracking of black pepper and lots of fresh basil leaves, yum! Spring onion will also be amazing with these, I just didn’t have any at the time. 

Enjoy friends! 
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Carrot & Zucchini Pancake Fritters


Description

Crispy and golden vegetable fritters the size of a pancake! Seasoned with garlic, cumin, salt and pepper. Serve as a quick nourishing lunch or as part of your dinner topped with greek yoghurt, oil if desired, pepper and an abundance of fresh basil. 


Ingredients

Scale
  • 1 large (150g) carrot, trimmed and grated, by hand or I used my food processor with the grate attachment 
  • 1 large (160g) zucchini, trimmed and grated, by hand or I used my food processor with the grate attachment 
  • 1/2 a large red onion (50g), peeled and diced 
  • 2 Tbsp (25g) plain all purpose flour, or use plain gluten free flour 
  • 2 large eggs (each weighing approx. 55g each in shell)
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • Salt and pepper, to season 
  • 1 Tbsp extra virgin olive oil, extra if needed for frying
  • To serve
  • Greek yoghurt 
  • Extra virgin olive oil, if desired
  • Cracked black pepper
  • Lot of fresh basil 

Instructions

  1. In a large mixing bowl, add onion, grated carrot and zucchini. Mix well. 
  2. Add flour, eggs, garlic, cumin and lightly season with salt and pepper. Mix until well combined and the egg is well distributed. 
  3. In a large fry pan, pour in the 1 tablespoon of oil to coat the base. Warm up over a medium heat. 
  4. Pick up a large amount of mixture in your palm and place into hot fry pan. Flatten it out slightly roughly to the size of a regular pancake. 
  5. Cook on medium-high heat for 2-3 minutes or until dark golden and crispy. Then flip and cook the same on the other side. 
  6. Repeat process for remaining mixture, makes approx. 2 large fritters the size of a pancake. Or you can make them any size!  
  7. Serve with a dollop of greek yoghurt drizzled with extra virgin olive oil, cracked pepper and fresh basil leaves. 
  8. Enjoy! 
  9. Store any leftovers in an airtight container, refrigerated, for 1-2 days. 
  • Prep Time: 15min
  • Cook Time: 10min

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