Mini Carrot & Zucchini Fritters Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 medium carrots (about 200g), coarsely grated</li><li class="ingredients-single-item">1 medium zucchini (about 200g), coarsely grated</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 eggs, lightly beaten</li><li class="ingredients-single-item">80g self-raising flour (or plain flour plus 1 tsp baking powder)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">½ tsp smoked paprika</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">3 tbsp olive oil, for frying</li><li class="ingredients-single-item">Greek yogurt, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Box grater or food processor with grater attachment</li><li class="equipment-single-item">Clean kitchen towel or cheesecloth</li><li class="equipment-single-item">Heavy-bottomed frying pan</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the grated carrots and zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess moisture as possible – this is crucial for achieving crispy fritters! The vegetables should feel relatively dry when you're done.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the squeezed carrots, zucchini, and diced onion. Add the beaten eggs and mix well to combine. The egg provides both binding and moisture, helping your fritters hold together while keeping them tender inside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle the flour evenly over the vegetable mixture, followed by the chopped parsley, cumin, paprika, salt, and pepper. Stir until everything is thoroughly combined and the mixture holds together when pressed. The mixture should be moist but not watery – if it seems too wet, add an additional tablespoon of flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat 2 tablespoons of olive oil in a heavy-bottomed frying pan over medium heat. The oil should shimmer but not smoke – this indicates it's at the perfect temperature for frying. A properly heated pan ensures your fritters develop that beautiful golden crust without absorbing excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a cookie scoop or tablespoon measure, drop small portions of the mixture into the hot pan, gently flattening each with the back of a spoon to form mini fritters about 5-6cm in diameter. Leave enough space between them to make flipping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the fritters for about 2-3 minutes on each side until they're golden brown and crispy on the outside. The natural sugars in the carrots will caramelize nicely, giving the fritters both color and flavor. You'll know they're ready to flip when the edges appear set and golden.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Continue with the remaining batter, adding the additional tablespoon of oil to the pan as needed between batches to maintain that perfect crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve your mini fritters warm, with a dollop of Greek yogurt if desired. For the best texture contrast, enjoy them fresh from the pan when they're at their crispiest. If preparing ahead, you can reheat them in a 180°C oven for 5 minutes to restore their crispness.</li></ol>