Zucchini, Carrot and Corn Fritters

by lifeundeveloped on July 22, 2012

Happy Sunday Funday!!!!

Why do we call it Sunday Funday when Monday morning is right around the corner?

I know, don’t remind you huh?

Ok, let’s change the subject to…


What is that, you ask?

A new creation that has changed my life.

Zucchini, carrot and corn fritters.  I had my doubts about these as I was making them [shame on me].  However these turned out to be SO fresh and delicious!

I always forget how easy it is to make fritters, and you can make them out of almost anything!

Need to clean out the fridge? Make some fritters.

Dying vegetables? Make some fritters.

Got nothing better to do? Make some fritters.

So what made these so damn life changing?

Two words.

Baking powder.

I know, sounds silly.  But seriously, this was the first time I added baking powder into the mix and it makes them so much better.

It gives them a puffier, crispier, more appealing texture.

I tried to let them cool down before I tried one.

Guilty as charged.  I practically burnt my mouth eating one. When will I ever learn?!

Don’t answer that.

True story, That stack of fritters was my dinner one night.

The rest were dinner the night after.

Clearly you can tell I live alone.  That’s the only way I can get away with eating that for dinner.

I was going to eat them naked, but decided at the last minute to dip them into something spicy.

Cue the Sriracha sauce!

I mixed some Sriracha with a little non fat yogurt as a quick sauce.


Go make some fritters!!!

It’ll make the transition into Monday a little smoother.


Zucchini, Carrot and Corn Fritters

by Vanessa Smith

Ingredients (9-10 patties)

  • Zucchini, about 1 1/2 cups, grated
  • Carrots, 1 heaping cup, peeled + grated
  • Corn kernels, 1 heaping cup, cut off cob
  • Garlic cloves, 1, peeled + minced
  • Onion, 1/4 cup, peeled + grated
  • Cumin, 1 tsp.
  • Red Pepper Flakes, 1/2 tsp.
  • Dried Thyme, 1/2 tsp.
  • Salt + Pepper, to taste
  • All Purpose Flour, 1/2 cup
  • Baking Powder, 1 tsp.
  • Eggs, 2 each
  • Olive Oil, 3 Tbsp.


In a bowl, combine the grated zucchini, onion, carrot and corn. Wrap the mixed vegetables into a cheesecloth and squeeze out the moisture over a bowl or sink. Repeat this a few times until most of the moisture is drained. Remove the squeezed vegetables from the cheesecloth and put into a dry bowl.

To the squeezed vegetables, add the garlic and seasonings. Mix together and taste for any adjustments.

Then add the egg, flour and baking powder. Mix until just combined.

Meanwhile, heat the olive oil in a pan on the stove over medium heat. Once the oil is hot enough [I usually test the oil with a small piece of whatever I’m cooking], scoop a few of the fritters into the pan and gently pat down. I used 1/4 measuring cup as my scoop! Cook the fritters for a minute or two, or until the bottom is crispy and browned, then flip and cook for another minute. Then remove from the oil and let drain on a paper towel or rack. Repeat the frying process until done.

Serve them naked or with a dipping sauce of your choice. I just mixed together non fat yogurt and sriracha sauce. It’s delish!

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{ 8 comments… read them below or add one }

Laura (Blogging Over Thyme) July 26, 2012 at 11:42 am

These look delicious! I always forget to make fritters too–need to get on that :)


lifeundeveloped July 26, 2012 at 12:11 pm

Thanks Laura! Do it!! They’re so dang tasty :-)


jeanne August 1, 2012 at 4:19 pm

Hi Vanessa, I read your About page and love your profile…can totally relate! My deck garden (above the deer and other wild things) is teaming with zucchini so I welcome the recipe.


lifeundeveloped August 1, 2012 at 4:25 pm

Hi Jeanne! So glad you stopped by! I hope you try the fritters! :-)


Stacy September 17, 2012 at 6:03 pm

These look great! Do you think they could be baked instead of pan-fried? If so, any suggestions on the temp and time? Thanks for your help, your blog is one of my favorites!


lifeundeveloped October 2, 2012 at 10:39 am

Thanks Stacy! Hmm.. I’m sure that these could totally be baked instead of fried. I would make sure your oven was at a high temperature. Maybe around 425 or so, depending on your oven. As far as time, I would say maybe around 20 minutes and then check them. They might need to be flipped and cooked for another 10-15 minutes or so. You just want them to be cooked through in the center. LEt me know if you try them and it works out! :-)


Joan October 30, 2012 at 6:24 pm

Hey, thanks for this. I googled the main ingredients, which brought me here. I’d been playing with corn fritters and of course they were pretty good, but now that zucchini and carrots are in the mix, I feel like I can cook these as often as I feel like. I might even bring some to the family Thanksgiving feast in a few weeks.

I like cooking vegan when it makes sense, so I used bisquick/egg replacer/soymilk for the batter. And today I transferred the whole mess into my waffle iron. No more raw gooey bits, crisper since more of the surface area is heated. I sprayed the iron a little more vigorously than normal with Pam, but won’t next time. Sticking just wasn’t an issue. I might try this recipe plus fresh basil and sundried tomato next time; the batter, even with onion and garlic and a squirt of sriracha, still seems to need something. But oh, it’s so getting there!


Rosemary September 9, 2014 at 10:54 pm

Just tried these tonight. I had all these veggies in the fridge, as well as a whole bunch of green beans, so I threw them in too. Delicious! Thank you!


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