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Zucchini & Carrot Fritters

I served these Homemade Zucchini & Carrot Fritters up with a pork roast, mashed potatoes, and some homemade bread. But it can really be anything! Appetizer, a part of the main meal, whatever you like! This recipe is so flexible.


  • 3 1/2 C. Shredded Zucchini
  • 1 C. Shredded Carrots
  • 2 large Eggs
  • 1/2 C. Flour
  • 1/4 C. Grated Cheddar Cheese
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1/4 - 1/2 tsp. Cayenne Pepper
  • Oil to fry in my favorite oils to fry with are avocado oil, sunflower seed oil, & coconut oil


  1. In a large bowl combine the zucchini, and carrots together. Add the eggs, flour, cheese, salt, pepper, and cayenne. Mix well. Put about an 1/8 inch of oil n a large frying pan, and place it over medium-high heat. Once the oil is hot, spoon small mounds of your mixture into the pan. Press down to make a disc shaped patty, and cook for a few minutes on each side until golden brown and cooked through. Transfer to a paper towel lined plate, and sprinkle with coarse salt. Repeat with remaining fritter mixture.

Recipe Notes

*Note If you are using frozen shredded Zucchini or if its super moist, put in a cheese cloth lined colander in the sink, sprinkle a 1/2 tsp. Salt over it and let sit for 5-10 minutes. Then squeeze out the excess moisture, and you are ready to go!