Carrot Feta Zucchini Fritters

Wow, were these good! And, they didn’t fall apart! My 9 year old said they were in his top 10 of favorite foods I have ever cooked. I used cornmeal instead of flour, and I didn’t add the entire amount of carrots (got tired of grating them!). I will add more feta next time.

rating: 9.5

Carrot Feta Zucchini Fritters

2 cups coarsely grated zucchini
1 cup grated carrot
1 red bell pepper, diced
3 eggs
5 tablespoons cornmeal or all purpose flour (I used cornmeal)
½ teaspoon baking powder
½ teaspoon salt or less if your feta is too salty
5 tablespoons feta, crumbled
½ cup olive oil to fry


Salt the zucchini and carrot with about 1 teaspoon salt and wait for 5 minutes.
Take a handful of them and remove the excess juice from them by squeezing them in your hands.
Whisk eggs in a large bowl.
Add cornmeal or flour, grated zucchini and carrot, diced red bell pepper, salt and feta in this order and mix with a fork well.
Finally add baking powder and stir.
Heat olive oil in a large skillet over medium heat.
Drop 1 tablespoon of the batter into the skillet. Drop as many mounds as your skillet can take.
Flatten slightly and fry 3 minutes on each side or until golden.
Transfer them onto a paper towel and repeat with remaining batter.
Serve warm or cold with yogurt.

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One Response to Carrot Feta Zucchini Fritters

  1. alifemoment says:

    Loved the recipe, I will definitely give it a go! 🙂

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