Carrot Zucchini Fritters with Sour Cream & Carrot Turmeric Granola – Gluten-Free & Protein-Packed
Crispy on the outside, tender on the inside, these Carrot Zucchini Fritters are a satisfying way to enjoy fresh vegetables in a fun, flavor-packed form. Whether served as a side dish, a light main, or even a snack, they’re filled with protein and fiber thanks to chickpea flour and eggs.
Topped with a dollop of sour cream or Greek yogurt and a savory sprinkle of Garden Granola® Carrot Turmeric, these fritters strike the perfect balance between creamy, crispy, and satisfying.
Why You’ll Love These Fritters
High in Protein & Fiber: Chickpea flour and veggies make a hearty, nourishing bite.
Crispy & Satisfying: Golden-brown outside, soft and flavorful inside.
Great for Meal Prep: Make ahead and reheat for snacks or quick meals.
Customizable: Choose dairy or plant-based toppings—your call.
Tips for Perfect Fritters
Salt the Zucchini First: This step helps remove moisture so your fritters stay crisp.
Don’t Crowd the Pan: Cook in batches for even browning.
Serve Fresh & Warm: Fritters are best right after pan-frying, but leftovers keep well, too.
Topping It Off
Add a generous spoonful of sour cream or Greek yogurt (or your favorite vegan alternative) and finish with a crunchy sprinkle of Garden Granola Carrot Turmeric. It’s an unexpected but welcome touch of texture and flavor that makes each fritter feel special.
Carrot Zucchini Fritters with Sour Cream & Garden Granola Carrot Turmeric
Servings: 12 fritters
Prep Time: 20 minutes
Cook Time: 6 minutes per batch
Dietary Info: Gluten-Free, Vegan Option
Ingredients
Fritters:
2 cups shredded zucchini
2 cups shredded carrots
⅔ cup chickpea flour
2 large eggs, lightly beaten
Vegan option: 6 tbsp aquafaba or 2 tbsp flaxseed + 6 tbsp warm water (let sit 10 mins)
½ cup sliced scallions (green and white parts)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
For Cooking:
2 tbsp olive oil
Toppings:
1 cup sour cream or plain Greek yogurt
Vegan option: Use dairy-free sour cream
1 to 1½ cups Garden Granola® Carrot Turmeric
Instructions
Prep the Zucchini: Shred zucchini and place in a colander. Sprinkle lightly with salt and let sit for 10 minutes. Squeeze out excess moisture.
Mix the Batter: In a large bowl, whisk eggs (or vegan substitute). Add carrots, zucchini, chickpea flour, scallions, garlic powder, onion powder, and salt. Mix well.
Cook the Fritters: Heat olive oil in a pan over medium heat. Scoop ⅓-cup mounds into the pan, flatten slightly. Cook 3 minutes per side until golden and crisp. Transfer to a paper towel–lined plate. Repeat with remaining batter.
Serve: Top warm fritters with sour cream or yogurt and sprinkle with Garden Granola® Carrot Turmeric. Serve immediately.
Share Your Stack!
We’d love to see how you serve these savory veggie fritters! Tag @VictoryDanceFoods or use #VictoryDanceFoods on Instagram.
