Let me introduce one of our favorite appetizers: Carrot Feta Zucchini Fritters.
It’s not summer yet, when it’s intolerable to eat complete meals, but we’ve already started to have breakfast for dinners. Do you have breakfast for lunch or dinner? When we leave winter and comforting foods behind, we often prepare breakfast foods for dinner like these Cheese Stuffed Peppers or Menemen, which is a very tasty egg dish with tomatoes and green peppers and have these in addition to sliced tomatoes and cucumbers, olives, various cheeses, jam or honey, which areTurkish typical breakfast foods. And a newly brewed Turkish black tea is almost a must to complement all these.
Typical zucchini fritter aka mucver in Turkish cuisine mostly contains feta for a little tangy flavor and herbs.
No other additions, but I do love innovations in cooking, so I added grated carrot and red bell pepper to give my fritters some color and additional flavors.
We love to pair these super tasty and moist fritters with a mint yogurt sauce to give them a bit more freshness! I strongly advice you to do the same. It will become your favorite summer food, or spring as in our case.
Carrot Zucchini Friiters make perfect picnic or party foods too since they are amazingly tasty when cold. You can even prepare fritters sandwiches or vegetarian burgers to impress your kids or guests!
If you don't have a vegetarian diet, then you must give Natasha's super tasty Chicken Zucchini Fritters too!
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Zucchini Carrot Fritters
INGREDIENTS
- 2 cups coarsely grated zucchini
- 1 cup grated carrot
- 1 red bell pepper diced
- 3 eggs
- 5 tablespoons cornmeal or all purpose flour
- ½ teaspoon salt or less if your feta is too salty
- 5 tablespoons feta crumbled
- ½ cup olive oil to fry
INSTRUCTIONS
- 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.
- 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.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Paula says
This recipe was quick to put together and easy to fry in a pan. It was delicious. I didn't have yogurt, so I used Asian Oyster Sauce.
Zerrin & Yusuf says
Hi Paula,
Glad you liked it. Thanks for letting us know and for rating our recipe with 5 stars 🙂
Marissa says
I have been using this recipe for years. I always use goat cheese instead of feta because it's my favorite. I love it. The family loves it. It's so good with plain yogurt.
Yusuf says
Hi Marissa,
So glad to har that you love these fritters as much as we do. These taste even better with yogurt, right?
Helen ERTURK says
Added garlic, cumin, pul biber and black pepper. Also used 1 less egg but added a small amount of natural yoghurt. Delicious!
Michelle says
Good base recipe. Tasted a bit plain. I'd want to add some spices-maybe cumin and pepper? Some garlic and onion? Also found them a bit eggy. Would probably use one less egg next time.
Zerrin says
Thanks Michelle for the feedback! Adding cumin would really be nice. The feta cheese I use is so strong, which I'm quite happy with. That's why I don't need any additional flavors, but I'm sure adding green onion and garlic will take these fritters to next level.
Emily says
Could you use coconut oil to fry with instead of olive oil and still get the same product?
Zerrin says
Hi Emily, I've never used coconut oil for frying, so I'm not sure.