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Carrot and Zucchini Fritters

Makes 12 Fritters

These sweet and spicy fritters pair really well with a side salad to make it a light and vegetarian meal. They can also be made as an appetizer served with Zesty Ranch Dip.

As I'd like to provide you more videos this recipe has a YouTube Video.


2 eggs

1 tsp salt

2 large carrots (1 cup), shredded fine

1 small zucchini (1 cup), shredded fine

¼ cup panko bread crumbs

2 green onions thinly sliced

1 tsp dried rosemary

1 red chili thinly sliced, remove seeds for less heat

¼ cup chopped parsley

Olive oil as required

2 tbsp fresh lime juice (1 lime)

1 green onion thinly sliced

½ cup crumbled feta cheese


  1. Line a cooling rack with paper towel and set aside

  2. In a large bowl beat eggs and salt

  3. Add carrots and zucchini to eggs and mix well

  4. Stir in panko, green onions, rosemary, chili and parsley and combine well

  5. Heat large skillet with one tbsp olive oil

  6. Drop 6 spoons of egg veggie mixture into skillet and cook until golden brown, about three minutes per side

  7. Transfer to cooling rack and repeat until egg veggie mixture is done. Add more oil if required

  8. In a small bowl whisk together lime juice and 1 tbsp olive oil

  9. Gently stir in 1 green onion and feta

  10. Plate fritters and pour a little lime feta sauce on each

Serve with a side salad or as an appetizer

YouTube Video


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