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
Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Zucchini and Carrot Fritters
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
- 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.
- 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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