Zucchini & Carrot Fritters

I really try my best to get the boys to eat veggies on their own; unhidden or masked in cheese! However, the root veggies prove a little more challenging for them to eat without prompting. However, I stumbled on these fritters and they were all kinds of tasty and the boys didn’t even notice the carrots or zucchini. Score one for mom!


- 2 cups grated zucchini
- 2 cups grated carrots
- 2 minced garlic cloves
- 2 large eggs (lightly beaten)
- 2/3 cup almond flour
- 1/3 cup scallions (both green and white parts)
- ¼ teaspoon of salt
- 1/8 teaspoon of pepper


  1. Mix grated zucchini and carrots, garlic, almond flour, eggs, scallions, salt and pepper

  2. Line plate with paper towel

  3. Liberally coat pan with olive oil over medium-high heat

  4. Once oil is warm, scoop 3 tablespoons sized scoops, pressing them into rounds

  5. Cook 2-3 minutes, then flip and cook another 2 minutes.

  6. Transfer to paper towel lined plate and sprinkle lightly with salt

  7. Enjoy!