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Crispy Zucchini & Carrot Veggie Fritters

Crispy, golden-brown vegetable patties packed with fresh zucchini and carrots. A healthy, kid-friendly snack or side dish that's perfectly dunkable in ketchup!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Base
  • 2 medium zucchini grated
  • 2 large carrots peeled and grated
  • 1 tsp kosher salt for drawing out moisture
Binders & Seasonings
  • 2 large eggs lightly beaten
  • 0.5 cup Panko breadcrumbs
  • 0.33 cup Parmesan cheese grated
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 2 tbsp olive oil for frying/baking

Equipment

  • Box Grater
  • Clean Kitchen Towel or Cheesecloth
  • Large Skillet or Baking Sheet
  • Mixing bowls

Method
 

  1. Place grated zucchini in a bowl, toss with salt, and let sit for 15 minutes to draw out water.
  2. Transfer zucchini to a clean kitchen towel and forcefully squeeze out all excess liquid.
  3. In a large bowl, mix the squeezed zucchini, grated carrots, eggs, breadcrumbs, Parmesan, and spices until well combined.
  4. Form the mixture into small, tight patties, about 2 tablespoons each.
  5. Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side until deeply golden and crispy.
  6. Transfer to a paper towel to drain. Serve warm with ketchup for dipping.

Notes

Alternative Baking Method: Bake on a parchment-lined, oiled sheet at 400°F (200°C) for 20-25 minutes, flipping halfway. Store leftovers in the fridge for up to 4 days and reheat in an air fryer or oven for best texture.