VG Vegetarian

Carrot Zucchini Fritters

You’ll love these low carb + gluten free Carrot Zucchini Fritters! It’s a fun twist on your traditional potato pancake latkes! You’ll love them!!

Prep: 30Cook: 20Total: 50
Servings: 9 1x


  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 1/2 sweet onion, finely chopped
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 teaspoon dill, chopped
  • 2 tablespoons cooking oil (I used coconut)
  • unsweetened applesauce
  • sour cream


  1. Using the grating attachment to your food processor, grate your carrots.
  2. Add them to a large bowl with the chopped onion, dill, salt, pepper, and eggs.
  3. Grate the zucchini and squeeze out the excess moisture in a clean, thin dish towel. I used a cheese cloth, but any tea towel should work!
  4. Add the squeezed zucchini to the bowl.
  5. Mix everything together and let it sit for about 20 minutes in the fridge before you cook it.
  6. Once the mixture is done resting, there will be water/egg that gathers at the bottom. You can just avoid that and drain it through your fingers as you scoop your mounds.
  7. Heat cooking oil over medium-high heat.
  8. Place three loose half-handfuls in the oil. Keep them as little mounds for about 2 minutes.
  9. Then, using the back of your spatula, press them down gently into a more pancake shape. Cook for about another 3 minutes.
  10. Then, flip the pancake and cook the other side for 3-5 minutes. If they’re cooking too quickly, turn the heat down.
  11. Remove from the pan and place them on a plate lined with a paper towel.
  12. Continue this process until the batter is finished!
  13. Serve with applesauce and sour cream.
© The Toasted Pine Nut