These zucchini, carrot and parmesan fritters are crispy on the outside, soft in the middle and packed with flavour. They feel wholesome but still satisfying, especially when topped with things like smoked salmon, eggs and herbs. Perfect for breakfast, lunch or a quick dinner, they come together with simple ingredients you probably already have.
I've been making these Zucchini, Carrot and Parmesan Fritters weekly for my meal prep. I genuinely think these are my most repeated meal prep recipe, I never get sick of them!
If you're after other yummy meal prep ideas, you'll love my Rotisserie Chicken Butter Bean Salad or my Simple Chickpea Curry.
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Why you need to make these Zucchini, Carrot and Parmesan Fritters
1. They’re actually crispy, not soggy
The key is properly removing the moisture from the zucchini and carrot, which makes all the difference. You end up with fritters that hold their shape and go beautifully golden in the pan.
2. They feel like a full meal
With eggs, parmesan and optional toppings like smoked salmon or cottage cheese, these aren’t just a side. They’re balanced, filling and perfect any time of day.
3. They’re flexible and easy
You can switch up the herbs, toppings or even the veggies depending on what you have. It’s a great “use what’s in the fridge” kind of recipe that still feels considered.
Ingredients for Zucchini, Carrot and Parmesan Fritters
Zucchini: Adds moisture and softness to the fritters while keeping them light.
Carrot: Brings natural sweetness and helps balance the savoury flavours.
Brown onion: Adds depth and a subtle savoury base.
Eggs: Bind everything together and give structure.
Garlic: Adds a punch of flavour that lifts the whole mixture.
Plain flour: Helps absorb moisture and hold the fritters together.
Parmesan: Brings saltiness and helps create those golden, crispy edges.
Dill: Adds freshness and a slightly tangy herb note.
Salt: Draws out moisture from the vegetables and enhances flavour.
Olive oil: Helps the fritters crisp up and adds richness.
See recipe card for quantities.
Instructions
Step 1: Salt the grated zucchini and carrot
Step 2: Squeeze out as much water as possible
Step 3: Add onion, flour, eggs and herbs and mix well
Step 4: Place ½ a cup of the mixture into a hot pan with olive oil
Step 5: Flatten into an even large circle
Step 6: Top with cottage cheese, smoked salmon and egg, enjoy!
Hint:
Remove as much moisture as possible
After salting the zucchini and carrot, let it sit for at least 10–15 minutes. Then squeeze it really well — this is what gives you crispy fritters instead of soggy ones.
Variations for Zucchini, Carrot and Parmesan Fritters
- Add corn or peas for extra texture and sweetness
- Mix through feta for a saltier, creamier finish
Equipment
These are my favourite bags that I use to squeeze the extra moisture out of the veggies.
Storage
Store cooked fritters in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the oven to bring back their crispiness. They can also be frozen and reheated straight from frozen.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Usually it’s because there’s too much moisture left in the vegetables. Make sure you salt and squeeze them well before mixing.
Yes, you can cook them and store them in the fridge, then reheat in a pan to crisp them back up.
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WATCH HOW TO MAKE THIS RECIPE:
Zucchini, Carrot & Parmesan Fritters
Ingredients
- 350 g zucchini grated (appor 2 zucchini)
- 250 g carrot grated (approx 2 carrots)
- 1 small brown onion thinly sliced
- 3 eggs
- 1 garlic clove minced
- 30 g plain flour
- 30 g parmesan
- 2 tablespoon dill finely chopped
- sea salt kosher, or fine sea salt
- 1 tablespoon olive oil extra virgin
Serving ideas
- 1 boiled egg or poached
- 100 g cottage cheese
- 50 g smoked salmon
- dill, parsley or chives
- chilli flakes
- lemon
Instructions
- Add grated zucchini and carrot to a bowl, mix through a teaspoon of kosher salt and let sit for 10 minutes. Transfer to a cheese cloth or something similar and squeeze as much water out as possible.
- Add the zucchini and carrot to a fresh bowl along with the onion, eggs, parmesan, dill, garlic, flour and another pinch of sea salt. Mix well to combine.
- Heat a small amount of the oil in a non stick pan on medium/high heat. I use a ½ cup measuring cup to make 3 large fritters. Scoop ½ a cup into the pan, use a spatula to flatten into a large circle and fry for 3 - 4 minutes on each side.
- Serve with a boiled or poached egg, smoked salmon, cottage cheese and any extra herbs of choice such as dill or chives. Finish with a sprinkle of extra salt, chilli flakes and a squeeze of lemon. Enjoy!
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