Zucchini and Carrot Fritters

dairy freegluten freevegetarian
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:

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Inspiralized

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.
7.8.1.2
907
https://inspiralized.com/zucchini-and-carrot-fritters/

Zucchini and Carrot Fritters

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!


The maximum upload file size: 300 MB.
You can upload: image.

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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

every night, I have this ritual where I scroll through the photos taken from the day on my phone and pick a favorite, posting it up on my stories with the hashtag #favoritepicoftheday. it’s a fun, sometimes therapeutic way to end and reflect on the day. as I was going through it tonight, the TV was on and I heard the news. ruth bader ginsburg passed away tonight. immediately, I felt sadness and a bit of worry. a worry of the implications politically of her passing. there’s so much at stake in this upcoming election and you all know I don’t get political on here very often, but seeing roma’s little smiley, silly face made me realize that if I’m not being a good role model and using this platform to make the world a better place for her, what kind of mother am I? so VOTE, VOTE, VOTE. 🇺🇸 and as the late RBG said, “real change, enduring change, happens one step at a time.” here’s my step. 💕 #rbg #ruthbaderginsburg ...

testing new recipes for my partnership with @cookunity and figured I'd share more about it, in case you're new here or missed the announcement earlier this summer (it's still summer, isn't that crazy?! I'm mentally in fall mode already 🍂☕)⁣

you can order four of my recipes (Lentil Meatloaf with Cauliflower Mash, Turkey Bolognese and Sweet Potato Noodles, Spiralized Beet Arroz con Pollo, and Beef Taco Skillet) completely cooked and delivered to you! all you have to do is heat them up and they're ready for eating - I'm always impressed and shocked by how fresh they look and taste! 👏🏼 and don't forget to use code INSPIRALIZED for $50 off your first #cookunity order 💰⁣

next up? my Kale and Butternut Squash Lasagna! Lu tested it out for me today and he said, "it's just as good when you make it at home!" so, needless to say, get excited for this meal - and stay tuned for an announcement when the meal becomes available for delivery (so soon - subscribe to my newsletter, link in profile to stay in the know!) 📥⁣

are you excited for this recipe? I'd love to know!⁣

that's all. savoring the final days of summer and then the cozy fall days, enjoying meals in our backyard. 🌳
...