Description
These Crispy Zucchini Fritters with Carrots are a delicious, healthy snack or side dish featuring shredded veggies, almond flour, and a blend of flavorful seasonings. Pan-fried until golden and crispy, they’re perfect served warm with paleo sour cream, yogurt, or lemon wedges.
Ingredients
Vegetables
- 16 oz. zucchini (about 2 large)
- 10 oz. carrots
- 2 bulb scallions (chopped)
Dry Ingredients
- 1 tsp coarse sea salt (for vegetables)
- 1 cup almond flour
- ½ tsp coarse sea salt (for batter)
- ¼ tsp black pepper
- ½ tsp onion powder
Wet Ingredients
- 3 large eggs
- ⅔ cup light olive oil (divided for frying)
- 5.4 oz coconut cream (unsweetened, 1 small can)
- ½ tbsp lemon juice (or to taste)
- ½ tsp apple cider vinegar (or to taste)
- pinch coarse sea salt (for cream garnish)
Instructions
- Shred: In a food processor or using a cheese grater, shred the zucchini and carrots. Transfer to a large mixing bowl and sprinkle with 1 tsp coarse sea salt. Mix well and let rest for 10 minutes to draw out moisture.
- Wring: Using a cheesecloth, squeeze out as much excess liquid as possible from the shredded vegetables. Return the drained zucchini and carrots to the mixing bowl.
- Mix Batter: Add the almond flour, chopped scallions, eggs, ½ tsp coarse sea salt, black pepper, and onion powder to the bowl. Stir well to combine into a thick batter.
- Preheat Pan: Heat a large 12-inch ceramic or non-stick skillet over medium heat. When the pan feels warm 2-3 inches above your palm, add ⅓ cup of light olive oil.
- Form Fritters: Scoop the batter into a ¼-cup measuring cup, pressing it tightly. Place scoops into the hot oil in the pan, gently pressing with a spatula to form round patties. The pan can hold about 5 fritters at once.
- Pan-Fry First Side: Fry the patties until golden brown and crispy, about 4 minutes on the first side, listening for a gentle to moderate sizzle.
- Flip and Fry Other Side: Flip the fritters and cook for an additional 3 minutes until the second side is also golden and crispy. Add more oil as needed for subsequent batches.
- Keep Warm: Place cooked fritters on a baking rack to keep the bottoms from getting soggy. Optionally, keep them warm in a preheated oven while finishing the rest.
- Prepare Cream Topping: Mix the unsweetened coconut cream with lemon juice, apple cider vinegar, and a pinch of coarse sea salt to make a tangy paleo sour cream-style garnish.
- Serve: Serve the fritters hot topped with the coconut cream mixture, plain yogurt, or lemon wedges. These fritters pair wonderfully with a cup of tea for a light meal or snack.
Notes
- Be sure to wring out zucchini and carrots thoroughly to avoid soggy fritters.
- You can substitute olive oil with avocado oil for frying if preferred.
- For a dairy-free sour cream alternative, the coconut cream topping works perfectly.
- Leftover fritters can be reheated in a hot skillet or oven to re-crisp.
- Adjust lemon juice and vinegar to taste when preparing the cream garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
