Walnut Zucchini Carrot Fritter Recipe

Zucchini, carrots and walnut ‘flour’ combine to make light and savory fritters, perfect for any meal or snack!

  • Author: Erin Hendrickson, RDN
  • Prep Time: 20 minutes
  • Cook Time: 5-8 minutes
  • Total Time: 30 minutes
  • Yield: 16 small fritters or 8 large 1x
  • Category: Lite meal, snack
  • Method: stovetop



1 cup California walnuts, processed to a finely ground consistency

1 zucchini squash, shredded

2 medium carrots, shredded

1 teaspoon garlic, minced

3 green onions, chopped finely 

zest from 1 lemon

1/2 teaspoon baking powder

1/4 teaspoon freshly ground black pepper

1/2 teaspoon coarse salt

12 Tablespoons avocado oil for frying (can sub olive oil)


1. Grate carrots and zucchini and squeeze out water using a cheesecloth or dish towel. 

2. Process walnuts in a food processor until a powdery consistency has formed. 

3. Whisk eggs in a small bowl.

4. Heat 1 or 2 Tablespoons of avocado oil in a non-stick pan or cast iron skillet over medium to medium high heat. Oil will start to sizzle when it’s hot enough.

5. Combine all ingredients in a large bowl and mix until everything is coated with the egg mixture. 

6. Drop heaping teaspoons of fritter mix onto heated skillet. Use a tablespoon for bigger fritters.

7. Heat for 3-4 minutes until each side is a golden brown color. Flip several times throughout total cooking time. 

8. Remove from heat and place on a paper towel or tea towel covered plate to drain off oil. 

9. Serve over a bed of lettuce with your favorite dip or store for later. 


Note: shown with a lemon juice, herb, and Greek yogurt dip:

  • 1 small garlic clove, minced
  • ½ cup Greek yogurt
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon each dill and parsley, chopped 



Keywords: Zucchini Carrot Fritter