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  1. Carrot and Zucchini Fritters

Carrot and Zucchini Fritters

00:37:00 6 servings, 2 fritters (76 g) each
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5 2 Reviews
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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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Make It

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  • Shred vegetables using large holes of box grater; squeeze out excess liquid.
  • Whisk eggs in medium bowl until blended. Add sour cream; mix well. Stir in cheese, then flour. Add shredded vegetables; mix well.
  • Heat oil in large skillet on medium heat. Drop half the batter evenly into 6 mounds in skillet, using about 2 Tbsp. batter for each mound; flatten slightly with back of spatula. Cook 2 to 3 min. on each side or until fritters are golden brown on both sides. Transfer fritters to paper towel-covered plate. 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 prevent the fritters from holding their shape.


  • 6 servings, 2 fritters (76 g) each

Nutritional Information

Serving Size 6 servings, 2 fritters (76 g) each
Calories 160
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 180mg
Carbohydrate 10g
Dietary fibre 1g
Sugars 3g
Protein 8g
Vitamin A 40 %DV
Vitamin C 15 %DV
Calcium 10 %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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