Zucchini Fritters make a great substitute for french fries for your cookout! When we make burgers we love a side of zucchini fritters with a homemade ranch dip. Alternatively, you could add shredded parmesan to the recipe and serve it with a marinara.

Step 1: Ingredients

For this recipe you will need:

- 3 Zucchini

- 1/2 Bag Carrots I used Rainbow Baby Carrots because they were what I had on hand but whole carrots would be easier to shred

- 1 Cup Panko

- 2 Eggs

- Seasoning of your choice, I like a hefty dose of garlic powder and a pinch of oregano. If you are going to salt these babies, make sure you do it after they fry

- 2 Cups Vegetable/Sunflower Oil for frying

Step 2: Shred It

Grate your zucchini and carrots with a cheese grater, hand grater, or food processor.

Step 3: Strain

Strain all of the water from your zucchini carrot blend. I use three paper towels layered over each other, but if you have a cheesecloth on hand I would recommend that.

Step 4: Add Ingredients

Return to your original bowl and add in your panko, eggs, and seasoning. Mix it up.

If you find that there is still too much water, add some flour to thicken the mixture.

Step 5: Heat Your Oil

Heat your oil over a medium heat. I use a cast iron skillet, I think they are great for frying.

Step 6: Create Patties

Scoop out your fritter mix. I do this in my palm, and pat it into a patty, but you can certainly use a spoon if you don't feel like grabbing them. Then set them in the oil to start cooking.

Step 7: Brown

Your patties are ready to go when they have browned on both sides, you should only flip them once to avoid them falling apart. Let them cool on a paper towel to absorb some of the excess oil.