Carrot and Zucchini Fritters

00:22:00 6 servings, 2 fritters (76 g) each
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6 servings, 2 fritters (76 g) each

These fritters are an easy and fun way to make the most of your bumper crop. Serve this carrot and zucchini recipe as an appetizer, at brunch, or even at lunch time.

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What You Need

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Make It

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  • Grate zucchini, carrots and onion using large side of box grater; squeeze out excess liquid. In a large bowl, mix together vegetables, cheese, flour and eggs.
  • Heat oil in large skillet over medium-high heat. Drop 6 mounds of batter (2 Tbsp. each) into skillet; flatten slightly with spatula. Cook until golden brown and cooked through, 2 to 3 min. per side. Transfer fritters to paper towel-lined plate to drain. Repeat with remaining batter. Serve with sour cream.


It is important to squeeze out as much water from the grated vegetables as possible. Too much moisture will not allow the fritters to hold their shape.


  • 6 servings, 2 fritters (76 g) each

Nutritional Information

Serving Size 6 servings, 2 fritters (76 g) each
Calories 120
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 75mg
Sodium 180mg
Carbohydrate 11g
Dietary fibre 1g
Sugars 3g
Protein 7g
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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