Like starch? Like fried foods? Want to be a bit more healthy about eating them? Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce. You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.
I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter. It was something she’d eat, and a semi-sneaky way to get in some veggies.
I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.
Zucchini Carrot Fritters Substitutions and Variations
- try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
- spice it up with some curry (and swap the mint for cucumber)
- add a chopped scallion (which was supposed to be in there, but I blanked out!)
- swap the coriander with basil
- add some diced onion
- add a few red pepper flakes to the batter
- try panko instead of flour, for more crunch
More Vegetable Recipes
An easy side dish, great with roast chicken, roast beef, or lamb. It’s both sweet and savory at the same time.
Meltingly tender eggplant with a splash of olive oil, dusted with rosemary and grated cheese.
Little bite size bits of potato heaven. Fresh garlic and summery basil add flavor, aroma, and character to this easy side dish.
The veggie side dish that thinks it’s a dessert. You may want to eat this twice in a row. Topped with nuts and craisins, and only slightly sweetened. The squash provides all the “sugar” fix you need.