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Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. Take one bite of these surprisingly low-carb fritters, and we guarantee you’ll be going back for seconds.

Crispy Zucchini And Carrot Fritters Recipe by I Heart Umami

Perfectly Crispy Zucchini Fritters With Carrots (Gluten-free, Paleo, Whole30)

What you will love about these fritters is that they are quick and easy to make and you can practically turn any vegetables you have in the fridge into delicious wonders! If you often find yourself with leftover zucchini and carrots in the crispy drawer and don’t know what to do, make our Zucchini Carrot Fritters!

Furthermore, the trick to make not soggy fritters is to salt the shredded carrots and zucchini for 10 minutes and wring out as much liquid as you can. Today’s recipe is gluten-free, vegetarian, paleo, and whole30.

Zucchini And Carrot Fritter Recipe Ingredients

Zucchini
Carrots
Almond flour
Scallions
Eggs
Onion powder
Light olive oil
Salt and pepper

How To Make Light And Crispy Zucchini Carrot Fritters Recipe

We use a food processor to shred the zucchini and carrots. It’s super quick if you have one at home. However, you can also use a cheese grater with some muscle to grate the veggies. 🙂

After you shred the zucchini and carrots, sprinkle salt over and let them rest for 10 minutes. Salt will help draw out the extra water.
Use a cheesecloth to wring out as much liquid as you can. You’ll be surprised how much water they produce!
Add them to a large mixing bowl with almond flour, scallions, eggs, onion powder, and salt and pepper and mix-well.
I recommend using a 12-inch large frying pan or skillet that’s none-stick or ceramic. Preheat your pan over medium-heat with light olive oil. Your pan should feel pretty warm but not burning or smoking hot.
Scoop the mixture into a ¼ cup and pack it down tight or they might fall apart. Add it to the pan and gently press it down a bit to make a round shaped patty.
Pan fry them to golden brown and crisp on both sides, about 3-4 minutes per side. Don’t overcrowd the pan and pan fry them in 2 separate batches.
Serve them with paleo sour cream (recipe below) or plain yogurt, if you like.

Some Common Questions:

How Do You Shred Zucchini

There Are 2 Ways To Shred The Zucchini And I’ve Done Both!

Food processor: This is a much simpler and faster way to shred the zucchini and carrots.
Cheese grater: If you don’t have a food processor, cheese grater also works. Just be prepared to use some muscle to grate the vegetables. 🙂

Why Are My Zucchini Fritters Soggy Or Not Crispy?

Want to avoid soggy fritters? You need to salt the vegetables for 10 minutes after they are shredded. The salt will help draw out the extra water, then wring out the liquid with a cheesecloth. You’ll be surprised how much liquid there is!

Making Ahead, Storing, And Reheating Tips:

To make ahead: you can make ahead these fritters. After you cook and cool them down to room temperature, pack them for storage in the fridge.
To store (fridge): store them in an airtight container in the fridge for up to 5 days.
Freezer storage: Some people mentioned you can freeze them for up to 2 months with parchment paper between each patty but we haven’t tried this method so if you do and find success, please share it with us in the comments section below.
To reheat: reheat over a stovetop over medium to medium-low heat. You might not need to add oil at all. You can also reheat the fritters in the oven at 350F (for convection) or 375F (for regular oven without a fan) for 10-15 minutes, until warmed through.

Our Cooking Tips:

Do salt the vegetables. After you shred them, add a bit of salt and wait for 10 minutes and then wring out the liquid as much as you can so that your fritters will be crispy.
Use a ¼ sized measuring cup to help you form even sized fritters and press the mixture down with the back of the spoon so they won’t fall apart in the pan.
Use a ceramic or non-stick large skillet so that the fritters are less likely to stick to the bottom of your pan.
Warm up the pan & Hear the sizzling sound. Warm up the pan over medium-heat. It should feel pretty warm but not smoking or burning hot so that the fritters can crispy up beautifully and not burnt. You should hear a gentle to moderate sizzling sound as soon as the batter hits the pan.
Use a good amount of light olive oil. If you like golden crispy fritters so pick a good bottle of oil to use!
Don’t overcrowd the skillet. You want to have enough room to flip the fritters without breaking them apart. I use a 12-inch skillet and cook them in 2 separate batches, 5 fritters per batch.

What To Serve With Zucchini Carrot Fritters

These zucchini carrot fritters are so delicious. We like to enjoy them on our own. But, you can also use them in various ways –

Breakfast or brunch – serve with my paleo sour cream (recipe below) or any plain yogurt and with a cup of tea on the side for a terrific healthy vegetable-filled morning!
As an appetizer – If you’re hosting a dinner party, these zucchini and carrot fritters will be a great finger food to warm up the appetite!
Serve as a side dish – pair them with air fryer teriyaki salmon, baked or air fried sesame chicken, keto kimchi pancake, or air fried honey sriracha chicken!
As a topping – add them to a big bowl of leafy greens to make the meal more filling with my triple green kale salad, Asian cucumber salad, Mandarin orange salad with chicken, Chinese garlic green beans, or Whole30 Korean vegetarian bibimbap.

Other recipes you might like to try: Keto Strawberry Cheesecake, Parmesan Chicken Keto Recipe, Stuffed Cheese Meatballs