Does anyone else out there subscribe to a Community Supported Agriculture (CSA) share? I get one through a local farm (Featherstone Farms, I love you!), and when I pick up my box of fresh vegetables each week, I get really excited about all of the amazing things that I am going to make. Perfect heads of lettuce, deep purple eggplants, bright green peppers, sweet yellow corn.
This year I’ve been getting a lot of carrots and zucchini in my boxes, which just so happens to be the perfect combination for making these Carrot Zucchini Fritters with Lemon Basil Aioli.
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Let me just say these are delicious. And healthy. I don’t do much frying at home, but these are totally worth heating up a little olive oil for!
And the best part? Using almond flour and arrow powder makes them not only gluten free but also Whole30 compliant. Although I’m not doing Whole30 right now, I’m certainly always trying to clean up my eating. And I know when I do Whole30 next January, I’ll be making this recipe on repeat. Even better? My kids like these Carrot Zucchini Fritters!
As I’m a sauce girl, I need “sauce” to go with my fritters. No problems. Remember that Lemon Basil Aioli I made a few weeks ago? Yep, that Lemon Basil Aioli pairs perfectly with these crispy little veggie patties! (you might want to click the link for the aioli and print out the recipe-it’s going to come in handy for dipping these little fritters!)
Pro tip: Using a food processor to grate the zucchini and the carrots makes this recipe come together in a flash.
And don’t forget the Lemon Basil Aioli!
Carrot Zucchini Fritters with Lemon Basil Aioli
These veggie packed fritters are so easy and delicious! Pair them with Lemon Basil Aioli for a gluten free, whole30 compliant snack or dinner.
- 1 cup zucchini shredded
- 1 cup carrots shredded
- ½ cup scallions sliced thinly
- 1 egg
- ½ cup almond flour
- 1 Tablespoon arrowroot powder
- ½ teaspoon kosher salt
- 3 Tablespoons olive oil divided
Take shredded zucchini and place in a mesh sieve. Allow to drain for 20-30 minutes. Wring out water with a towel. Place shredded carrot in a clean towel and wring out.
In a medium sized bowl combine almond flour, arrowroot, and salt. Add egg and combine. Add zucchini and carrot and mix well until a thick batter is formed.
In a nonstick skillet (or cast iron skillet), heat 2 Tablespoons of olive oil until shimmering. Add scoops of zucchini carrot mixture (I use a large ice cream scoop), press down on the centers to form round fritters. Cook for approximately 3 minutes per side, flipping once in the middle.
Remove to a paper towel lined plate. Allow to cool slightly. Serve with Lemon Basil Aioli!
These are best served right out of the pan!
Nutrition calculations are per fritter. Adding Lemon Basil Aioli will add calories (but maybe they don't count because it's that good!).
Just a couple of things to make this recipe easier (and staples for your house!)…
Cast Iron Skillet– You MUST have a cast iron skillet in your kitchen. Versatile, inexpensive, and indestructible. The more you use it, the better seasoned your skillet will become.
Turner– I like this fish turner for delicate foods like these Carrot Zucchini Fritters. Also great for flipping…fish!
Food Processor– The workhorse of the kitchen. Perfect for pureeing, shredding, slicing. Trust me, this is a worthwhile investment.