Zucchini and Carrot Fritters With Yogurt-Mint Dip

Has anyone tried baking these or cooking them like pancakes instead of deep frying them? I'm cooking for someone with pancreatitis who can not tolerate much fat.

Yes, many times, like pancakes, fried in a little olive oil (or grape seed oil) in a skillet and I have added other vegetables too such as corn or green peas.

I make a similar thing and pan fry them in a little butter and olive oil. They are by no means deep fried. I do this in my cast iron skillet. While I haven't tried it with this recipe yet, I've done it many times with zucchini corn pancakes and sweet potato latkes. The key for those is to really make sure the zucchini is dry and to make sure they are well set before flipping.

That's how I plan to try these!

These are good. I'm always looking for fritter recipes because I cater luncheons and if make a roll or cracker to accompany a salad I find that people are so freaked out by wheat products that they won't even take a bite. Fritters or latkes go like, well, hot cakes. Be sure to cook these long enough. I added 1/2 small jalapeno pepper with good results.

To get the zucchini dry, grate it on the coarse side of a box grater, put in a collander, sprinkle with salt (around a teaspoon or so). and let sit for 30 minutes or longer if you want. Tip out onto a clean dishtowel, roll it up and twist it as hard as you can so the water runs out. I sometimes use panko as a coating before I pan fry, not deep fry, as others have noted. These are fantastic and everyone loves them.

Can you make these ahead of time and reheat to serve?

These were perfectly delicious - tender yet crisp. I made the fritters almost exactly as written - the only change was that I used high-heat safflower oil instead of olive oil - I think you get less burning and less absorption of oil that way. I changed the yogurt sauce up because I don't like mint, so I just added garlic, salt, pepper and lemon juice to the yogurt. I will definitely make these again. I served them for dinner with gazpacho soup. Yum.

For those desiring gluten free, try using garbanzo flour.

These were very tasty! For my first batch, I scooped more than a tablespoon at a time into the oil but the larger size meant they browned up outside but weren't quite set in the middle. Plus, they expand a bit as they cook. So don't be like me, trust the tablespoon guidance. A tip to make the yogurt sauce less pungent: add a squeeze of lemon juice to the crushed garlic and let it sit for a few minutes before adding the rest of the ingredients. Gets rid of the sharpness of the raw garlic!

We love these, but for a small household, it does make quite a big batch & they don't freeze well. I halved the recipe the second time I made it and it worked out fine. However, for a party or a bigger family, the amt. in the original recipe is great.

I would try substituting chickpea flour for the flour and egg--you might have to increase the amount of liquid. Chickpea flour is used to make eggless Indian fritters.

Has anyone tried making the batter ahead of time? Wondering what would happen if the batter were made earlier in the day, and then sat for several hours before frying?

I make zucchini fritters all summer, no recipe, just wing it. This recipe, with the addition of carrots got my attention. No matter how much zucchini you sweat, drain and wring out, seems there is never enough. And the flour and milk was more than I usually use, but they ended up more like pancakes and they were delicious! I fry them in an iron skillet with a little vegetable oil.

I have made these like pancakes - a small amount of oil on a well-seasoned cast iron griddle - and they are fabulous.

Lovely sweetness from the carrots. I microplaned a bit of fresh tumeric into the wet ingredients & I squeezed lemon on top for serving. The garlic was a bit strong in the dip - can't believe I'm saying that! Lovely and moist inside but crispy outside - fried with a blend of avocado & coconut oil.