Updated: Dec 16, 2020



1 medium zucchini (approx weight 320 g)

2 medium carrots (approx weight 195 g)

1 medium onion (approx weight 125 g)

2 cloves garlic

1/2 cup all purpose flour

2 Tbs cornstarch

1 tsp paprika

1 Tbs thyme

1/2 tsp salt

black pepper

olive oil for pan frying


  1. Grate the zucchini, sprinkle the salt over it and mix. Transfer to a strainer set on top of a bowl, and let it sit for about 10 minutes.

  2. In the meantime, grate the carrot, onion and garlic. Careful not to cut yourself while grating the onion!

  3. Squeeze the zucchini with your hands or a cheese cloth to remove the excess liquid. (*See Notes)

  4. Add the squeezed zucchini to a bowl with the other grated vegetables, all the dry ingredients. Mix to combine. (**See Notes)

  5. Form golf sized balls out of the mixture. I prefer them on the smaller side (12- 14 total), as smaller/thinner fritters will also reduce sogginess.

  6. Place a fritter ball on one half of a piece of parchment paper, fold the other half of the parchment paper over the top, then using a plate or any other flat object, flatten. (***See Notes)

  7. Heat some olive oil in a pan on medium high heat. Pan fry the fritters for 2-3 minutes or until golden brown, then flip and cook on the other side for about 2 more minutes. (****See Notes)

  8. Serve hot and enjoy! Ps. I highly highly recommend this roasted pepper dipping sauce to accompany them :)


*This step (along with allowing the zucchini sprinkled with salt to sit for 10 mins) is SUPER important to preventing soggy fritters.

**I normally add a small pinch of salt here, as it is very likely that the salt we previously added got squeezed out in Step 3.

***I find this method much easier and cleaner, but you can also just use your hands to shape them if you prefer.

****Pre-heating the oil before will help to create some colour and texture on the fritters.