The photo appears to show zucchini, carrot, potato, egg and fresh parsley, shaped into thick golden vegetable patties. The key to getting the same crisp, nicely browned result is to squeeze the grated vegetables very well before mixing. This is also recommended in established zucchini-carrot fritter recipes.
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Ingredients — makes about 10–12 fritters
2 medium zucchini/courgettes, grated
2 medium carrots, grated
1 medium potato, peeled and grated
1 large egg
½ cup (60–65 g) plain/all-purpose flour
2–3 tbsp fresh parsley, finely chopped
1 small onion, grated or very finely chopped — optional
1 garlic clove, minced — optional
½ tsp salt, plus more for drawing moisture
½ tsp black pepper
½ tsp paprika
¼ tsp turmeric — optional, for the golden color
½ tsp dried oregano or mixed herbs — optional
3–4 tbsp oil for shallow frying
Optional: 2–3 tbsp grated Parmesan or ¼ cup crumbled feta for extra flavor. Similar published versions use cheese as an optional binder/flavor addition.
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Detailed method
1. Grate the vegetables
Grate the zucchini, carrots and potato using the coarse side of a box grater.
Put them in a large bowl and sprinkle with about ½ tsp salt. Leave for 10–15 minutes.
2. Remove as much water as possible
This is the most important step.
Transfer the vegetables to a clean kitchen towel, cheesecloth, or your hands and squeeze firmly until very little liquid comes out.
The zucchini contains a lot of water; if you leave that moisture in the mixture, the fritters can become soft and difficult to brown.
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Tip: After squeezing, fluff the vegetables apart with your fingers rather than leaving them compressed in a ball.
3. Make the mixture
Put the squeezed vegetables into a large bowl.
Add:
egg
flour
parsley
black pepper
paprika
turmeric
garlic
onion, if using
Mix thoroughly.
The mixture should be moist but thick enough to hold its shape when pressed together.
If it seems watery → add 1 tbsp flour at a time.
If it seems excessively dry → add 1–2 tsp beaten egg or water.
4. Shape
Take approximately 2–3 tablespoons of mixture for each fritter.
Shape into a round patty about 1–1.5 cm thick.
Don’t make them too thick; thinner patties cook through more evenly while developing a crisp surface.
5. Fry
Heat 2–3 tbsp oil in a large non-stick or heavy skillet over medium heat.
Place the patties into the hot oil, leaving a little space between them.
Cook for approximately 3–5 minutes on the first side, until deeply golden brown.
Turn carefully and cook another 3–5 minutes.
Published zucchini-carrot fritter recipes generally use medium heat and cook until golden on both sides; cooking times vary with thickness.
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6. Drain
Transfer to a plate lined with paper towels or, preferably, a wire rack.
Serve immediately while the edges are crisp.
Easy garlic-yogurt sauce
Mix:
½ cup plain yogurt
1 small garlic clove, grated
1 tbsp lemon juice
1 tbsp chopped parsley
Pinch of salt
Black pepper
Optional: ½ tsp roasted cumin
For a richer Middle Eastern-style sauce, add 1 tbsp tahini.
How to get fritters like the picture
For extra crispy edges:
Squeeze zucchini extremely well.
Squeeze the potato as well.
Don’t overcrowd the pan.
Use medium heat rather than very high heat.
Flatten each patty slightly after putting it in the pan.
Don’t flip repeatedly—let the first side develop a crust.
Put cooked fritters on a wire rack, not directly on top of each other.
For a lower-oil version, the shaped fritters can also be baked at around 180°C, flipping partway through; baked zucchini-carrot fritters are typically cooked until golden on both sides.
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Doctors for Nutrition
Approximate nutrition
This varies considerably according to the amount of oil and flour absorbed. For 1 of 12 fritters, using the recipe above and moderate oil:
Nutrient Approx. per fritter
Calories 80–100 kcal
Protein 2–3 g
Carbohydrates 10–12 g
Fat 3–5 g
Fiber 1–2 g
These are estimates, not laboratory values. Adding cheese or using more frying oil will increase calories and fat.
Nut information
The basic recipe contains no tree nuts or peanuts, so it is naturally nut-free provided your flour, cheese and other packaged ingredients have no allergen cross-contact.
It does contain egg and gluten/wheat if ordinary flour is used. Published versions similarly identify egg and gluten as allergens.
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Healthy Eating Advisory Service
For a gluten-free version, substitute oat flour labeled gluten-free, rice flour, or a gluten-free all-purpose flour blend.
Recipe Q&A
Q: Why are my fritters falling apart?
A: Usually there is too much moisture or not enough binder. Squeeze the zucchini and potato harder, then add another 1–2 tbsp flour if necessary.
Q: Why aren’t they crispy?
A: Excess vegetable water is the most common reason. Also avoid overcrowding the pan and make sure the oil is hot before adding the mixture.
Q: Can I make them without potato?
A: Yes. Replace the potato with another zucchini or carrot, but squeeze the zucchini particularly well.
Q: Can I make them without eggs?
A: Yes. Try a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water, rested 5–10 minutes), although the texture will be somewhat different.
Q: Can I bake them instead of frying?
A: Yes. Shape them on a lined baking tray, lightly brush/spray with oil and bake at 180°C, turning halfway, until firm and golden.
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Doctors for Nutrition
Q: Can I freeze them?
A: Yes. Cool completely, separate with baking paper and freeze. Reheat in an oven or air fryer to restore crispness rather than microwaving.
Q: Can I prepare the mixture ahead?
A: It’s better to grate and squeeze the vegetables ahead, then add the egg and flour shortly before cooking. This helps prevent the mixture from becoming watery.
Q: What can I serve with them?
A: Garlic yogurt, mint yogurt, raita, tahini-lemon sauce, sour cream, salsa, or a simple green salad all work well.
Q: Are these suitable for children?
A: They can be a convenient vegetable dish, but make sure they are cooked through and cut into an age-appropriate size. Avoid whole nuts or other choking hazards in any accompanying sauce.
Q: Can I add cheese?
A: Absolutely. Parmesan, feta or cheddar can be added. Keep in mind that cheese increases salt, calories and dairy content.
Best version for the photo
For the closest result to the pictured fritters, I’d use 2 zucchini + 2 carrots + 1 potato + 1 egg + ½ cup flour + parsley + paprika + black pepper, squeeze the vegetables exceptionally well, and shallow-fry the patties until deep golden brown on both sides.