Delicious and savory Zucchini and Carrot fritters are a perfect alternative to a regular potato fritter and the best way to get healthy vegetables in your diet. They are tasty and light, and good for you. The savory sauce is an added bonus made from a mixture of herbs and garlic. The sauce is made using mayo if you want a dairy-free alternative, otherwise, you can use yogurt instead.
Light and savory Zucchini and Carrot Fritters with herb sauce topping
- 2 medium zucchini, grated
- 1 medium carrot, grated
- 1 large egg
- 1/3 cup flour
- 2-3 scallions, thinly sliced
- Salt and pepper
- 2-3 tablespoons oil, for frying
- 1/3 cup mayonnaise or yogurt
- 1 tablespoon lemon juice, fresh squeezed
- 2 cloves garlic
- 2 scallions, thinly sliced
- few sprigs of cilantro, finely chopped
- few sprigs of dill, finely chopped
- Salt and pepper
In a large bowl, grate the zucchini and carrots and toss with 1/2 tsp salt. Let sit for 10 minutes.
Using a paper towel or gauze sheet cloth, squeeze out at as much water as you can from the shreds.
*Note: If there is too much moisture the fritters won't hold its shape and fall apart when you fry them.
Add the egg, flour, chopped scallions, salt and pepper to the zucchini and carrot mixture. Stir really well to combine.
Preheat the oil in a non-stick skillet on medium heat.
*Note: If the heat is too high, the fritters will burn faster and the inside will remain raw. Make sure the heat is set to low to medium while frying.
Take a tablespoon full and drop into the pan. Use the back of the spoon to flatten and shape the fritters in the pan. Keep going until you have a few, make sure not to overcrowd the pan.
Once the edges start turning golden brown, flip them over and fry the other side until golden brown.
Remove the fritters and set them on clean paper towels to absorb the access oil.
In a small bowl, combine all the ingredients and mix well. Top each fritter with the sauce. Add a few scallions over the top for garnish and serve.