Go Back
Print
Carrot Zucchini Fritters on a plate with a side of 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.

Course vegetable
Cuisine American
Keyword zucchini fritters
Prep Time 10 minutes
Cook Time 8 minutes
resting time (zucchini in mesh) 20 minutes
Total Time 38 minutes
Servings 3 servings
Calories 85 kcal
Author With Two Spoons

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

  3. 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.

  4. Remove to a paper towel lined plate. Allow to cool slightly. Serve with Lemon Basil Aioli!

Recipe Notes

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!).