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
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!
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!
For more fritter recipes, check out these spiralized fritter recipes:
- Zucchini Fritters
- Split Pea and Zucchini Noodle Fritter
- Sweet Potato Chili Fritters
- Cabbage and Scallion Fritters
Nutritional Information & Recipe