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It’s a certainty that you will see a lot of Zucchini Fritters on blogs and on social media this summer. It’s a rite of passage to grate, mold, and fry our squash friend into a crispy fritter and devour it with abandon.

With that said, I made a fritter that is baked (since frying is not something I really do) and also includes carrots. Two vegetables are always better than one! You can easily make with recipe vegan-friendly by swapping the egg out for a flax egg. To make a flax egg, combine one tablespoon of ground flax with three tablespoons of water. Mix together throughly and then put it in the fridge for the flax and water to thicken up and become more paste-like.

When I first thought about making this recipe, I thought about expanding this recipe into a dish, but the more I thought about that, the more it limited the versatility of these veggie-packed fritters. You can put this fritter on or in a lot of dishes. I ate it on top of salad greens garnished with avocado slices (eat more greens!), unabashedly straight from the still-warm pan, and with a side of quinoa or other leftover veggie sides I had. You could also sandwich between some bread, with a sauteed summer vegetable medley, with some pasta… I could go on.

Next week I’m featuring a new vegetable on the Nutrition DL. Have you enjoyed this series? Let me know in the comment section below or send me a tweet @small_eats.

Print Baked Zucchini Carrot Fritters Yield: Makes six 3-inch fritters Ingredients 2 medium zucchinis (6-7" long)

1 medium carrot

1/2 onion

3 garlic cloves, grated or finely diced

1/2 cup whole wheat flour

1/2 tsp baking powder

1 tbsp almondmilk

1 egg or flax egg (1 tbsp ground flax with 3 tbsp water)

salt, to taste

1 tsp cumin

1 tsp paprika

1 tsp cayenne/chili powder (optional) Instructions Preheat oven to 400. With a food processor or box grater, grate zucchini. Place in strainer or bowl lined with paper towels. Lightly salt, then let sit for 5 minutes. Grate carrot, onion, and garlic and transfer to a bowl. Carefully squeeze as much water out of the zucchini as you can. The more water out, the crispier the fritter. Add drained zucchini to bowl and add almondmilk, flour, spices, baking powder, and egg. Stir to throughly combine. Drop healthy spoonfuls of the mixture on a parchment-lined baking sheet. Bake for 10-12 minutes on each side or until golden brown. Top with yogurt or avocado, if desired. Notes Adapted from Skinny Ms 3.1 (c) 2013-2014 Small Eats

If you want more zucchini recipes, check out the other zucchini recipes in this Nutrition DL series:

Zucchini Lentil Soup

Zucchini Bake

Zucchini Pasta with Vegan Pesto