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.
- 1/2 C flour
- 1/2 tsp baking powder
- 1/2 tsp coriander
- 1/4 tsp kosher salt
- 1/2 C milk
- 1/2 large egg (break the egg, scramble it a bit, and pour off half)
- 1/8 tsp lemon zest
- Pinch black pepper
- 1 large carrot, finely chopped (about 3/4 C)
- 2 small yellow squash, finely chopped (about 1 C)
- 1 small garlic clove
- 1/4 C thick Greek yogurt (or sour cream)
- 1 1/2 tsp olive oil, plus more for frying
- Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
- In a small bowl, mix the milk, egg, lemon zest, and pepper.
- Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
- Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
- While it's resting, make the yogurt dip (see below).
- Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
- Line a flat platter or plate with paper towels.
- Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
- Fry, for about 4 minutes, turning the fritters after two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.
- Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.
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
Honey Mustard Glazed Carrots for One
An easy side dish, great with roast chicken, roast beef, or lamb. It’s both sweet and savory at the same time.
Rosemary Olive Oil Broiled Eggplant
Meltingly tender eggplant with a splash of olive oil, dusted with rosemary and grated cheese.
Crispy Garlic Basil Potato Bites
Little bite size bits of potato heaven. Fresh garlic and summery basil add flavor, aroma, and character to this easy side dish.
Roasted Butternut Squash with Brown Sugar and Vanilla
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.