What’s not to love about carrots and zucchini fried up to crispy goodness? Family-friendly, weeknight friendly, garden-friendly…this recipe has it all.
For the Fritters:
- 1 packed cup zucchini, grated
- 1 packed cup carrots, grated (I like to use different colored carrots)
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup whole milk
- 1 cup vegetable or canola oil
For the sauce:
- 1/2 cup mango pepper sauce from recipe here.
- 3-4 tablespoons sour cream
- Grate the zucchini and wrap tightly in a few layers of paper towel. Let it rest while you grate the carrots.
- In a large mixing bowl, whisk together the flour, baking powder, onion powder, garlic powder, cayenne pepper, salt and black pepper. Slowly whisk in the whole milk and stir until smooth. Fold in the grated zucchini and carrots.
- Pour vegetable or canola oil into a medium saute pan so it’s almost 1/2-inch deep. Warm over medium-high heat. While you wait for the oil to heat up, prepare a plate with a layer of paper towel.
- After a few minutes, test the oil by dropping a small drop of batter into the pan. If it releases from the bottom and floats to the top quickly with lots of bubbles, it’s hot enough. If not, let it warm a little longer and test again.
- Once oil is ready, use a soup spoon to scoop spoonfuls of the batter into the oil. Drop the batter in carefully so as not to splatter the oil. Use the tip of the spoon to arrange the batter into a somewhat round shape that is rather flat and not much higher than the oil. Repeat with 3 or 4 more fritters. Do not over crowd the pan, though. Be sure to leave room to flip the fritters. Cook for about 3 minutes on the first side, then carefully flip them and cook the second side for another 2-3 minutes. You want to cook them on high enough heat that they turn golden brown but not so quickly that they don’t cook through in the middle, so 6 minutes should be a good amount of time. If they are getting too brown too quickly, lower the heat.
- Be sure to flip the fritters away from you to prevent splattering. The zucchini may release some liquid as they cook, too, which can pop in the oil also, so just use caution.
- Once the fritters are golden brown on both sides, transfer to the plate of paper towel and sprinkle with salt while warm. Repeat with the remaining batter. This recipe should yield between 8 and 10 fritters, depending on how big or small you make them.
- To make the sauce, mix together the mango pepper sauce and sour cream.
- Serve fritters warm with hot sauce and sour cream, or kale pesto as pictured above! Enjoy!