Crispy Zucchini and Carrot Herb Fritters

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 16–18 small fritters)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 medium zucchini (about 1 lb / 450 g), grated
• 2 medium carrots (about 6 oz / 170 g), grated
• 1 tsp fine salt (plus 1 tsp for draining veggies)
• 3 green onions, finely sliced
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill (or 1 tsp dried dill)
• 2 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (25 g) fine dry breadcrumbs or panko
• 1 tsp baking powder
• 1/2 tsp black pepper, 1/2 tsp smoked paprika
• 1/2 cup (60 g) grated Parmesan or similar hard cheese
• 1/4 cup (60 ml) neutral oil for frying
• 1/2 cup (120 g) plain Greek yogurt or sour cream, lemon wedges (for serving)

Do This

• 1. Grate zucchini and carrots; toss with 1 tsp salt and let drain 10 minutes in a colander.
• 2. Squeeze out as much liquid as possible with your hands or a clean towel.
• 3. In a bowl, whisk eggs, then mix in flour, breadcrumbs, baking powder, pepper, paprika, and Parmesan.
• 4. Fold in drained veggies, green onions, garlic, parsley, and dill to form a thick, scoopable batter.
• 5. Heat 2–3 tbsp oil in a large skillet over medium heat (about 350°F / 175°C). Drop heaping tablespoons of batter, flatten slightly.
• 6. Cook 3–4 minutes per side until deep golden and crisp, adding more oil as needed.
• 7. Drain on paper towels, sprinkle with a pinch of salt, and serve hot with yogurt and lemon.

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Why You’ll Love This Recipe

• Crunchy, golden edges with a tender, veggie-packed center.
• A tasty way to use up extra zucchini and carrots that feels comforting yet light.
• Simple pantry ingredients and one bowl after grating, perfect for weeknights.
• Works as a snack, appetizer, or light meal with a salad on the side.

Grocery List

• Produce: Zucchini, carrots, green onions, garlic, fresh parsley, fresh dill (or dried), lemon (optional for serving).
• Dairy: Eggs, grated Parmesan (or similar hard cheese), plain Greek yogurt or sour cream.
• Pantry: All-purpose flour, dry breadcrumbs or panko, baking powder, salt, black pepper, smoked paprika, neutral frying oil (canola, sunflower, or vegetable).

Full Ingredients

For the Veggie Fritters

• 2 medium zucchini (about 1 lb / 450 g), ends trimmed and coarsely grated
• 2 medium carrots (about 6 oz / 170 g), peeled and coarsely grated
• 2 tsp fine sea salt, divided (1 tsp for draining vegetables, 1 tsp for the batter)
• 3 green onions, finely sliced (white and light green parts)
• 2 garlic cloves, minced or grated
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh dill or 1 tsp dried dill
• 2 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (25 g) fine dry breadcrumbs or panko
• 1 tsp baking powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 cup (60 g) finely grated Parmesan, Pecorino Romano, or other hard, salty cheese

For Frying

• 1/4 cup (60 ml) neutral oil, such as canola, sunflower, or vegetable oil (you may not use it all, add as needed per batch)

For Serving (Optional but Recommended)

• 1/2 cup (120 g) plain Greek yogurt or sour cream
• 1 tbsp finely chopped fresh herbs (parsley, dill, or chives), stirred into the yogurt
• 1 tbsp lemon juice, plus lemon wedges at the table
• Pinch of salt and black pepper for the yogurt sauce

Step-by-Step Instructions

Step 1: Prep and Grate the Vegetables

Wash and trim the ends off the zucchini. Peel the carrots. Using the large holes of a box grater or the grating disk of a food processor, coarsely grate the zucchini and carrots. You should end up with about 3 1/2 to 4 packed cups of grated vegetables in total.

Place the grated zucchini and carrots into a large bowl or directly into a colander set over the bowl. Sprinkle with 1 teaspoon of the salt (from the total 2 teaspoons), and toss well with your hands to distribute the salt evenly. This will help draw out excess moisture so the fritters turn crisp instead of soggy.

Step 2: Drain and Squeeze Out the Moisture

Let the salted vegetables sit for 10 minutes at room temperature. During this time, you will see liquid start to collect at the bottom of the bowl or under the colander.

After 10 minutes, grab handfuls of the grated vegetables and squeeze them very firmly over the sink or over the bowl to remove as much liquid as possible. Really press hard; the drier the mixture, the crispier your fritters will be. Place the squeezed vegetables into a clean, dry mixing bowl. If you prefer, you can wrap the vegetables in a clean kitchen towel and twist tightly to wring out the liquid.

Step 3: Mix the Batter Base

In a separate medium bowl, crack in the 2 eggs and whisk until well combined and slightly frothy. Add the remaining 1 teaspoon of salt, the black pepper, smoked paprika, and baking powder. Whisk to combine.

Sprinkle in the flour and breadcrumbs and whisk or stir just until a thick, smooth batter forms with no dry pockets. It will be similar to pancake batter but slightly stiffer. Stir in the grated Parmesan (or other hard cheese) until evenly distributed. This batter will bind the veggies together and help form crisp edges in the pan.

Step 4: Combine Veggies, Herbs, and Batter

Add the drained zucchini and carrots to the batter bowl. Add the sliced green onions, minced garlic, chopped parsley, and chopped dill. Using a rubber spatula or wooden spoon, fold everything together until all the vegetables are thoroughly coated in batter.

The mixture should be thick and scoopable, holding together in a loose mound when pressed with the spoon. If it seems very wet or runny, sprinkle in an extra 1–2 tablespoons of flour or breadcrumbs and fold again. If it feels too dry and crumbly, add 1–2 teaspoons of water or a splash of milk until it holds together.

Step 5: Heat the Pan and Form the Fritters

Place a large, heavy skillet (cast iron or stainless steel works best) over medium heat. Add 2–3 tablespoons of the neutral oil and let it heat for 2–3 minutes, until the oil shimmers. If you have a thermometer, you are aiming for about 350°F / 175°C oil temperature.

Once the oil is hot, scoop heaping tablespoons of the batter into the pan, leaving a little space between each fritter. Use the back of the spoon to gently flatten each mound to about 1/2 inch (1.25 cm) thick. Do not overcrowd the pan; work in batches so the fritters can brown properly.

Step 6: Pan-Fry Until Golden and Crisp

Cook the fritters for 3–4 minutes on the first side, without moving them, until the edges look set and the underside is deep golden brown and crisp. Carefully flip each fritter with a spatula and cook for another 3–4 minutes on the second side, until golden, crisp, and cooked through in the center.

Adjust the heat as needed so the fritters sizzle gently but do not scorch. Add a small splash of oil between batches if the pan looks dry. Transfer cooked fritters to a plate lined with paper towels or a wire rack set over a baking sheet. While still hot, sprinkle lightly with a pinch of salt for extra flavor.

Step 7: Keep Warm and Prepare the Simple Herb Yogurt

If you are cooking multiple batches, keep the finished fritters warm by placing them on a wire rack set over a baking sheet in a 250°F / 120°C oven while you finish frying the rest.

Meanwhile, in a small bowl, stir together the Greek yogurt or sour cream, chopped fresh herbs, lemon juice, and a pinch each of salt and pepper. Taste and adjust seasoning, adding more lemon or herbs if desired. This tangy sauce balances the richness of the crispy fritters.

Step 8: Serve and Enjoy

Arrange the hot fritters on a warm plate or platter. Serve immediately with the herb yogurt on the side for dipping and lemon wedges for squeezing over the top. The fritters should be crunchy on the outside with a moist, tender interior flecked with orange carrot, green herbs, and melted cheese.

These are best enjoyed fresh from the pan while the edges are still at their crispiest, but they also reheat well (see Storage & Make-Ahead below).

Pro Tips

• Squeeze very well. Removing as much liquid as possible from the grated zucchini and carrots is the key to getting fritters that are crisp, not soggy.
• Watch your heat. Medium heat (around 350°F / 175°C) gives you a golden crust and cooked-through centers. Too hot and they burn outside before the inside sets; too low and they absorb excess oil.
• Size matters. Keep fritters small, about 2–2 1/2 inches (5–6 cm) wide. Smaller patties cook more evenly and stay crisp longer.
• Use the right pan. A heavy skillet, especially cast iron, holds heat well and helps achieve an even, golden crust.
• Do a test fritter. Fry one small fritter first. If it falls apart, add a spoonful more flour or breadcrumbs to the mixture; if it seems too dense, add a teaspoon or two of water to loosen.

Variations

• Cheesy Fritters: Add an extra 1/4 cup (30 g) of grated cheese to the batter and sprinkle freshly grated Parmesan over the fritters right as they come out of the pan.
• Spiced Version: Replace the smoked paprika with 1/2 tsp ground cumin and 1/4 tsp chili flakes or cayenne for a gently spiced, more robust flavor.
• Baked (Lighter) Fritters: Brush a parchment-lined baking sheet with oil, spoon and flatten the batter into small patties, and bake at 400°F / 200°C for 12–15 minutes per side, flipping once, until golden and crisp around the edges.

Storage & Make-Ahead

Let leftover fritters cool completely, then store them in an airtight container in the refrigerator for up to 3 days, with parchment paper between layers to prevent sticking. To reheat and re-crisp, place them on a wire rack over a baking sheet and warm in a 375°F / 190°C oven for 8–10 minutes, or until hot and crunchy again. You can also reheat in a skillet over medium heat with a thin film of oil, 2–3 minutes per side.

For longer storage, freeze cooked fritters in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F / 200°C for 12–15 minutes, flipping halfway through. The herb yogurt sauce is best made fresh, but it can be prepared up to 2 days ahead and kept chilled in a covered container.

Nutrition (per serving)

Approximate values per serving (about 4 fritters plus a spoonful of yogurt sauce): 230 calories; 10 g protein; 14 g fat; 16 g carbohydrates; 2 g fiber; 4 g sugar; 430 mg sodium. These numbers will vary slightly based on the exact size of your fritters, the cheese used, and how much oil is absorbed during frying.