Zucchini and Carrot Fritters

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Zucchini and Carrot Fritters

These gluten-free zucchini and carrot fritters are loaded with savory and zesty lemony flavor, bound together with tapioca flour for a crispy consistency that will make you coming back for seconds!

Zucchini and Carrot Fritters

Zucchini and Carrot Fritters

Fritters are an easy and healthy way to pack the veggies in with minimal prep and maximum flavor! I love fritters, because they can be enjoyed as a side dish, an appetizer, or the main event, with a side protein or salad. By mixing together different vegetables, you get so much flavor, color, and nutrients!

These fritters were inspired by Natalie Coughlin’s Cook to Thrive cookbook. It landed on my desk, I flipped through it, and I immediately knew I needed to make these! I had never made a fritter with tapioca flour, and I’m so happy with the way they turned out – they are a little bit crispy and bind together really well with the tapioca. It’s also pretty amazing that she’s a 12-time Olympic medalist and world champion swimmer! Uhm… goals!

Zucchini and Carrot Fritters

Fritters are great on their own, but if you are a dipper and like to dunk your fritters in something tasty, a simple ketchup, aioli, or even some spicy dijon would work wonders here. In the recipe, Coughling recommends using some goat cheese for a garnish, also.

Just a simple topping of some lightly chopped basil and you have a recipe ready for the spring or summer table!

Zucchini and Carrot Fritters

For more fritter recipes, check out these spiralized fritter recipes:

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Nutritional Information & Recipe

Serves 10 fritters

Zucchini and Carrot Fritters

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 medium zucchinis, Blade D, noodles well chopped
  • 1 large carrot, peeled, Blade D, noodles well chopped
  • 1 medium onion, finely chopped
  • 2 eggs
  • ¾ cup tapioca flour (and more as needed)
  • 3/4 teaspoon baking powder
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 2 tablespoons olive oil
  • zest of 1 lemon
  • 1 tablespoon basil, sliced

Instructions

  1. In a large bowl, add the zucchinis, carrot, onion, eggs, tapioca flour, baking powder, and garlic powder. Season with salt and pepper and mix together well.
  2. Heat a large nonstick skillet over medium heat. Drizzle enough olive oil int to the hot skillet to coat the bottom. Working in batches, scoop the batter into the skillet, ¼ cup per fritter, flattening it with the back of the measuring cup. Cook until golden brown on the bottom, 4 to 5 minutes. Flip the fritters over and cook until the second side is golden brown, 2 to 3 minutes. Transfer to a plate and immediately grate the lemon zest over them. Sprinkle with the sliced basil. Wipe the skillet clean and repeat with the remaining batter and garnishes. Serve warm.
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Zucchini and Carrot Fritters

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6 comments

Hillary Gras says:
Any albertaives to using tapioca flour?
Cori says:
I made it with potato starch.
Anonymous says:
How much noodles do you get from 2 medium zucchini? I am using tatume squash, which have an oval shape. One made about 4 cups
Amber says:
How much noodles do you get from 2 medium zucchini? I am using tatume squash, which have an oval shape. One made about 4 cups
Katie says:
Do you have any suggestion to swap out with the egg?
Carly Glazer says:
You could definitely try it with flax eggs!

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