Zucchini and Carrot Egg Cakes

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🥗 Recipe: Zucchini and Carrot Egg Cakes

Servings: 4 (makes approx. 8–10 cakes) | Prep time: 15 mins | Cook time: 10 mins

Ingredients

  • 2 medium zucchini (grated)

  • 2 large carrots (peeled and grated)

  • 3 large eggs (beaten)

  • 1/4 cup scallions (finely sliced)

  • 1/2 cup almond flour (or all-purpose flour/breadcrumbs for non-GF)

  • 1/2 tsp garlic powder

  • 1/2 tsp salt and 1/4 tsp black pepper

  • 2 tbsp olive oil (for frying)

  • Optional: 1/4 cup grated Parmesan or Feta cheese for an extra salty kick.

Instructions

  1. The “Squeeze” (Crucial Step): Place your grated zucchini in a clean kitchen towel or cheesecloth. Sprinkle with a pinch of salt and let sit for 5 minutes. Squeeze as much water out as humanly possible. If you think you’re done, squeeze one more time.

  2. Mix: In a large bowl, combine the “dry” zucchini, grated carrots, scallions, eggs, flour, garlic powder, salt, and pepper. Stir until well combined.

  3. Heat: Add olive oil to a large non-stick skillet over medium heat.

  4. Fry: Scoop about 1/4 cup of the mixture into the pan for each cake. Flatten slightly with a spatula.

  5. Flip: Cook for 3–4 minutes per side until deeply golden brown.

  6. Drain: Transfer to a plate lined with paper towels to remove excess oil.

💡 Pro-Tips for Success

  • Dryness is Destiny: If the zucchini is too wet, the cakes will be soggy and won’t hold their shape. Don’t skip the squeeze!

  • Uniform Grating: Use the medium holes on a box grater. If the shreds are too thick, the carrots won’t soften in time; if they’re too fine, you’ll have mush.

  • Don’t Crowd the Pan: Cook in batches. Crowding lowers the pan temperature and leads to steaming rather than frying.

📊 Nutritional Info (Per Serving – 2 Cakes)

Nutrient Amount
Calories 185 kcal
Protein 9g
Net Carbs 7g
Fat 13g
Fiber 3g

✨ Benefits

  • Vitamin Boost: Carrots provide a massive hit of Vitamin A (Beta-carotene) for eye health, while zucchini offers Vitamin C and potassium.

  • Low Glycemic: Using almond flour keeps these keto-friendly and prevents the blood sugar spikes associated with traditional flour-heavy fritters.

  • Anti-Inflammatory: These are packed with antioxidants from the fresh veggies.

❓ Common Questions (Q/A)

Q: Can I bake these instead of frying?

A: Yes! Place them on a parchment-lined baking sheet at 200°C (400°F) for about 15–20 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll be delicious.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 4 days. Reheat in a dry pan or toaster oven to bring back the crunch; the microwave tends to make them soft.

Q: Can I make these vegan?

A: You can swap the eggs for a “flax egg” (1 tbsp flax meal + 3 tbsp water per egg), but the cakes will be much more delicate. You might need to add a bit more flour to help them bind.

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