Friday, July 6, 2012

Zucchini Carrot Fritters

Rita has a wonderful garden,which she so kindly shares peppers,tomatoes and zucchini with us. Lewis, Rita's husband picked this huge zucchini for us to bring home and I wanted to make something different.

This recipe is from Taste Of Home
2 tbl finely chopped onion
1 tbl. butter
1 egg, lightly beaten
2 med. zucchini, shredded and squeezed dry (about 1 1/2 cups )
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tbl. cornmeal
1/2 tsp. salt
1/8 tsp. pepper
Oil for frying

Next time I'm going to fry the onions first before I add them to the recipe. I bet caramelized onions would be fantastic in this.

Place onion and butter in microwave dish. Cover and nuke until onion is soft. In a bowl add the onions and butter to shredded carrots, shredded zucchini and egg.In another bowl mix up the flour, parm, cornmeal, salt and pepper. Add the flour mixture to the bowl with zucchini/carrot mixture. Stir until just combined.
Put your oil in pan and fry mixture for 1-2 min.

I did a few and knew divingabe would want them to be spicy. I added  Tony Chachere's to the zucchini/carrot mix and loved it.

I also topped mine with the Jalapeno Relish that I made and recipe is on the blog.


  1. The picture of your recipe is so good, looks like you could eat them right off the picture. I have a question about the relish you are talking about. If I made it, would I have to can it if I was just going to use it right away? I don't do canning, but want to try to make the relish.

  2. Yes,I made some and didn't can it. Put in boiled clean jars, same process as the recipe calls for but no waterbath. Once jar was full, let it cool and put in fridge.