Description
Easy and delicious zucchini and carrot fritters perfect for kids, with a simple dipping sauce.
Ingredients
Scale
- 2 cups grated zucchini, squeezed dry
- 1 cup grated carrots
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil or butter for frying
- For the Dip:
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon lemon juice
- Pinch of garlic powder
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the squeezed dry zucchini, grated carrots, flour, beaten eggs, Parmesan cheese (if using), salt, and pepper. Mix until everything is well combined.
- Heat the olive oil or butter in a large non-stick skillet over medium heat.
- Spoon 2-3 tablespoons of the fritter mixture per fritter into the hot skillet, flattening them slightly with the back of a spoon. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- While the fritters cook, prepare the dip by whisking together the yogurt or sour cream, mayonnaise (if using), lemon juice, garlic powder, salt, and pepper in a small bowl.
- Serve the warm fritters with the prepared dip.
Notes
- Make sure to squeeze as much water as possible out of the grated zucchini to prevent soggy fritters.
- You can add other finely grated vegetables like bell peppers or sweet potato.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 fritters with dip
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg