Zucchini & Carrot Fritters
A wholesome breakfast or light dinner that turns grated vegetables into crisp-edged fritters in minutes.
These zucchini and carrot fritters are a light bite that binds grated vegetables with egg and oats into golden, crisp-edged rounds. A yogurt-tahini sauce brightened with lemon cuts through the fry with a fresh note. They make a warm breakfast or a quick side just as easily.
How to Prepare
Squeeze the excess liquid from the grated zucchini, carrot and onion.
In a bowl, combine the vegetables with parsley, oats, eggs, salt and pepper; mix well.
Heat a little olive oil in a non-stick pan over low heat.
Spoon in portions of the mixture and fry gently until golden on both sides.
Whisk the yogurt, tahini, lemon juice and salt into a smooth sauce.
Serve the warm fritters with the yogurt-tahini sauce.
Made it? Rate this recipe
Grating then squeezing the vegetables well keeps the fritters from turning soggy and helps them crisp up.
Ingredient Swaps
Swap the oats for chickpea flour or breadcrumbs to bind the mixture.
No yogurt for the sauce? Use labneh loosened with a little water.
Try dill or mint in place of parsley for a different flavor.
Common Questions
Why squeeze the vegetables before mixing?
Removing excess liquid keeps the fritters from falling apart and helps them crisp.
How do I stop them breaking while frying?
Let them set over gentle heat before flipping and avoid turning them too often.
Can I bake them instead of frying?
Yes, in a hot oven until golden for a lighter result.
Are they good cold?
Best warm, but they hold up well cold with the sauce too.
What should I serve them with?
With the yogurt-tahini sauce or tucked into bread with fresh vegetables.
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