Carrot And Zucchini Fritters With Feta
Carrot and zucchini fritters with feta take your veggies to the next level by crisping them up in golden combining them together in a golden brown, crispy form. These are a delicious side dish, snack, or starter, and an ingenious way to sneak several extra helpings of vegetables into your day.
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Fritters are such a wonderfully fun finger food.
They make a great, not to mention satisfying, vegetarian main meal.
They’re a great party food.
Heck, they’re even perfect for a picnic since you can serve them hot or cold!
Yes, my picnic baskets need some action.
Flavor action to be specific, and carrot and zucchini fritters are packin’ it.
Shredded carrot and zucchini, a handful of diced sweet peppers, and a little bit of batter and boom!
You’ve got these lightly pan-fried golden veggie patties that are too good to put down.
Ingredients
To make these you’ll need:
- Zucchini– Coarsely grated
- Carrots– Grated
- Bell pepper– Preferably red since they are the sweetest but you can use any you like. Dice it!
- Eggs
- Flour– All purpose
- Baking powder
- Salt– The amount is to taste and will also vary by how salty your feta is
- Feta– Crumbled
- Olive oil– To fry the fritters
How to Make
These carrot and zucchini fritters are pretty easy to make once you have grated the zucchini.
To do it, salt the grated zucchini and grated carrot with about roughly 1 teaspoon of salt and let it sit for about 5 minutes to draw out the moisture.
After about 5 minutes, you can ring out the extra moisture by squeezing them and twisting them with your hands or pressing down with dry, clean paper towels.
Then whisk the eggs, flour, grated veggies, diced pepper, salt and feta together in large bowl in this order.
Stir everything together just until evenly combined.
Then stir in the baking powder to combine.
Once you’ve made the batter, heat the olive oil in a large skillet over medium heat.
Drop 1-2 tablespoons of the batter into the skillet.
Drop as many mounds as your skillet can take.
Flatten each fritter slightly with a spatula and fry 3 minutes on each side or until they are all golden brown and crispy.
Transfer them onto a paper towel to soak up any excess oil.
Repeat this with until you’ve used all the batter.
Serve warm or cold with yogurt to dip them into.
Enjoy!
Dipping Options
Plain yogurt makes a delicious dip option for these bad boys, but if you really want to really treat yourself serve ’em up hot with a mint yogurt sauce!
It’s so good, your jaw is gonna drop, and you might need help picking it up off of the floor!
To make mint yogurt sauce, stir together a cup of plain yogurt, the juice from half a lemon, a quarter cup of chopped mint leaves, and 2 minced garlic cloves with some salt and pepper.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat them, crisp them back up in a hot oven or in an air fryer.
You can also enjoy them cold!
Tips and Tricks
- Don’t skip salting the veggies to draw out all the extra moisture and ringing them out. This will help prevent soggy fritters.
- When you’re adding the batter to to the frying pan, make sure your dollops are all the same size.
- A slotted spoon or a spider spoon is perfect for removing the fritters from the oil.
Other Fritter Recipes
Carrot and zucchini fritters with feta are a flavor packed, crispy way to work more veggies into your day!
Make them and enjoy!
Looking for other fritter recipes?
Try these:
- Cheesy Bacon Butternut Squash Fritters
- Cheesy Corn Fritters
- Fried Grits Fritters
- Cornbread Dressing Fritters
- Zucchini Fritters With Chili Lime Mayo
If you’ve tried this CARROT AND ZUCCHINI FRITTERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Carrot Zucchini Feta Fritters
Ingredients
- 2 cups coarsely grated zucchini
- 1 cup grated carrot
- 1 red bell pepper diced
- 3 eggs
- 5 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/4 - 1/2 tsp salt depending on how salty your feta is
- 5 tbsp crumbled feta
- 1 cup olive oil for frying
Instructions
- Salt the zucchini and carrot with about roughly 1 teaspoon of salt and let it sit for about 5 minutes.2 cups coarsely grated zucchini, 1 cup grated carrot, 1/4 - 1/2 tsp salt
- Take a handful of the veggies and remove the excess juice from them by ringing them out with your hands.
- Whisk the eggs together in a large bowl.3 eggs
- To the eggs, add the flour, grated veggies, diced pepper, salt and feta in this order and stir together just until evenly combined.1 red bell pepper, 5 tbsp all purpose flour, 5 tbsp crumbled feta
- Finally add in the baking powder and stir to combine.1/2 tsp baking powder
- Heat the olive oil in a large skillet over medium heat.1 cup olive oil
- Drop 1-2 tablespoons of the batter into the skillet. Drop as many mounds as your skillet can take.
- Flatten slightly and fry 3 minutes on each side or until golden-brown and crispy.
- Transfer them onto a paper towel to soak up any excess oil, and repeat with remaining batter.
- Serve warm or cold, with yogurt.
Notes
- Don't skip salting the veggies to draw out all the extra moisture and ringing them out. This will help prevent soggy fritters.
- When you're adding the batter to to the frying pan, make sure your dollops are all the same size.
- A slotted spoon or a spider spoon is perfect for removing the fritters from the oil.
Nutrition
recipe adapted from Give Recipe
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Like these a lot!
I like fritters and have made ones with zucchini but not with the added carrots. Sounds and looks great – thanks for sharing with Fiesta Friday!
They’re so yummy :) the carrots are a welcome addition!
Love this- the salty feta addition sounds wonderful too. :)
Now I know what I am making for breakfast tomorrow. Thanks.