Zucchini-Carrot Fritters

It is that time of year when zucchini is bountiful and one can have only so much zucchini bread! This recipe is simple and tasty and not heavy like most fried foods. Give it a try for your next cocktail party or just because you want it NOW! 😉

 Zucchini Carrot Fritter

 The following recipe made about 20 fritters.


1 Zucchini, large

1 Carrot

1 Red onion, small

2-3 cloves Garlic

1 Tb Ginger, grated

1/2 Jalapeno, grated

Mint, fresh, chopped

3 tsp Salt, to taste

3 tsp Curry Powder, to taste

1 Egg

1/2 cup Chickpea Flour

Coconut Oil, as needed to fry the batch

1. Grate zucchini, carrot, and onion using a box grater. Add some salt and allow the ingredients to sit for 5 minutes. You’ll see a lot of liquid released from the vegetables. Grab a handful of the grated vegetables are SQUEEZE the water out then put that handful into an empty bowl. Repeat until remaining vegetables are drained.

2. In a bowl with grated (and squeezed) vegetables, add grated ginger, garlic, and jalapeno, curry powder, mint, salt, and egg. Mix all ingredients together until well combined. Taste for seasoning: do you want it spicier? add more jalapeno or curry powder! does it need more salt? add some!

3. Add chickpea flour to mixture and mix until it is all absorbed into the vegetables. Allow to sit for at least 5 minutes before starting to fry.

4. In a fry pan, add coconut oil and with a medium heat, add in drop of the batter. Cook about 2-3 minutes on each side, or until golden brown.

5. Remove from pan, allow to cool on a paper towel and sprinkle with salt.

6. Serve with a mint chutney or crema.

Herbed Crema:

Sour Cream or Plain Greek Yogurt

Herbs, fresh (mint, parsley, cilantro, dill etc)

Lemon zest and juice

Pepper/jalapeno/crushed red pepper flakes


1. Blend herbs, lemon, and pepper with some oil until a pesto like consistency.

2. Mix herb blend with sour cream/yogurt. If you don’t prefer dairy, simply use the herb blend as-is to dress your fritters.

3. Done! Now EAT!!! 😉


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