Soft Carrot Potato Zucchini Fritters – Quick & Easy Dinner Recipe

These vibrant, filling, and healthy Veggie Fritters are such a delicious, straightforward, and quick dinner or breakfast idea and a smart way to use up nutritious veggies! If you are looking for a healthy, filling, less than 30-minute dinner recipe, without any uncomplicated steps, and 15+ ingredients, I’m pretty sure you’ll add these Veggie Fritters to your list of favorites because I also did!

You’re going to like these zucchini fritters if you want your fritters to be crispy on the exterior and moist but not mushy on the inside!

These fritters are a great way to sneak some veggies in for finicky eaters because they are low in calories and quite healthy. The nicest thing is that they may be eaten as a light meal, an appetizer, or even a snack!

Why You’ll Love These Zucchini Fritters?

• Quick and really simple preparation process.
• Gluten-free, healthful, and vegetarian.
• Tasteful because of a mix of many veggies, cheese, and seasonings.
• Great way to savor the abundance of zucchini in the summer.
• Kid-friendly.
• Excellent texture: never soggy, soft in the center, and crispy around the edges.
• Versatile: We eat them for lunch, for breakfast, or dinner, and even as a snack on the spur of the moment.

Ingredients You Need

Zucchini Fritters require some minimum, simple ingredients you probably already have in your garden + some other basic ingredients! Scroll down to the print-friendly recipe card for ingredient quantities.

• Zucchini – While you can use large or medium, I find that medium zucchini is best because the seeds aren’t as big and the skin is a little more tender. This makes a difference if you’re grating by hand.
• Potato – You’ll need 3 medium potatoes.
• Carrot – You’ll need 2 medium carrots.
• Onion – Don’t get confused you’ll need only the head of the onion.
• Garlic – You’ll need 2-3 garlic cloves, or more if you like!
• Parsely
• Salt – Make sure you’re using some higher quality salt, like Himalayan or Celtic salt.
• Eggs – Used to provide moisture and bend the ingredients together. You’ll need 3 medium eggs.
• Breadcrumbs – Used to absorb excess liquid.
• Whole wheat flour – Used for providing texture and soaking in excess liquid + more for coating the fritters.
• Cayenne pepper
• Baking powder – Key to a nice, light texture.
• Ground black pepper – For a bolder flavor.
• Olive oil – As much as you need for sautéing.
• Feta cheese – You may substitute for other types of choice similar to it.

How To Make Zucchini Fritters

Step 1: Grate veggies: Finely grate zucchini, carrots, and potatoes. Salt it and leave aside to release its water. Chop, then blend onions, garlic, and parsley.

Step 2: Drain and mix: Squeeze out the liquid from grated zucchini, carrots, and potatoes (simply do it with your hands, you don’t need any other equipment), and place it in a larger bowl. Add the blended mix (onion, garlic, and parsley), and season with salt, black and Cayenne pepper and other seasonings of choice.

Step 3: Whisk in the eggs, add flour and breadcrumbs, then add mashed Feta cheese to the mixture. Stir everything together with a spatula until well incorporated.

Important note: The batter may become too thick or thin depending on the water content of the zucchini, which varies according on the kind and cultivation practices employed. The mixture must not be too dry neither too liquid and unable to shape a ball or flat circle. If the mixture is too liquid, mix in some more flour. On the other hand, if it’s too dry, just whisk one more egg or add water.

Step 4: Shape the fritters: Sprinkle some flour on the table, and with you hands, make the balls or flat circles (like a sall pancake), and coat them in drizzled flour on both sides (like in the picture below).

Step 5: Cook the fritters: In a pan over medium heat, preheat 2 tablespoons of olive oil. For each zucchini fritter, add a heaping spoonful of batter to the heated pan. Slightly flatten, then cook, lowering the heat if necessary, for 3 to 5 minutes on each side, or until crispy and golden brown.

Step 6: Serve: Place the fritters on a plate and top with a dollop of sour cream while still warm.

How To Achieve Soggy Inside & Crispy Outside Fritters?

Wringing out the extra moisture from the zucchini is the only way to obtain those crispy outsides without having mushy insides. After grating in the salt and letting it sit for ten minutes, squeeze off any extra liquid.

Using a cheesecloth or your hands over a colander, you may do this. Because homegrown zucchini tend to retain more water, you might need to add an extra one in case the one you’re using shrinks too much after draining.

Will This Work In The Oven?

Although you can bake zucchini fritters, I don’t recommend it since they won’t be as crispy, and tender on touch. However, you may coat them in some fat (lard/oil/butter) before baking to help it soften if you decide to bake them.

How To Store?

• Refridgerating: The Zucchini Fritters can be grated in advance and kept in the fridge for up to one day. Once prepared, the zucchini fritters can be stored in the refrigerator for up to 3 days in an airtight container.
• Freezing: You may store zucchini fritters in an airtight container or freezer bag for up to a month. However, I don’t recommend freezing them since they may taste plain and lose their flavor spark.
• Reheating: You may reheat your fritters in the microwave, or an oven at 350 Fahrenheit (180 C) until they are well warmed.