I try to keep away from frying as much as possible, so when I do fry, the outcome must be worth it. Try this crispy fried zucchini and carrots, absolutely delicious. Everyone will come for seconds, enjoy!
Difference between pan fry versus deep frying
I have made the following table for you to compare different frying methods. Deep frying is the better option for this recipe. Shallow frying which is mean the oil reaches up to half of the height of the food soaks more oil than deep frying so should not be preferred. It soaks up more oil as it stays in the oil longer and deep-frying cooks the food evenly and the result is tastier.
| Pan-frying | Deep-Frying |
| Food will be touching lightly coated oil. | Food is completely covered with oil. |
| Used for pancakes, omelettes, eggs. | Used for frying French fries, churros, doughnuts. |
| Very little oil. | Highest amount of oil used. |
| Result is added flavor and seared food. | Result is crispy browned food. |
| Suitable oils: butter, a spray oil | Suitable oils: olive and canola oil |
Tips for frying zucchini and carrots
- Buy similar-sized carrots and zucchinis. Both vegetables should not be too fat. If fat the middle parts of the carrots will not taste very well. Plus if the zucchini is too fat, it will be difficult to fry without breaking them.
- Cut to diagonal thin pieces, to make them look pretty and the surface will be bigger.
- Prepare a batter with an egg, sparkling water and water. The thickness of the dip should be like a pudding. Once you dip the vegetables shake them, so the extra dip drips down.
- Dip each vegetable piece into the batter and coat both sides.
- Heat the oil before adding the vegetables. Add each piece and fry until crispy on both sides. Use the deep fry method where the food can float around easily.
- Take out the crispy pieces on to a plate with kitchen towels to soak up the excess oil.
- Salt as soon as out of the oil.
Diagonally cut carrots 
Sliced Zucchini
I can hear many saying “but it is fried”. I know it is not my first choice of cooking method, but once in a while, it is so good to have. My son – Can, has been so into cooking since he was 10. The first time I made this recipe was to give him a chance to try out his first chef knife.
Feel free to fry sliced eggplants or similar using the same batter. Garnish with garlic yogurt. Enjoy as a side dish, chilled or warm.
Zucchini and Carrot Fry
Ingredients
- 2 carrots medium-sized
- 2 zucchini medium-sized
- 1 egg large
- 100 grams flour
- 75 millilitres water
- 75 millilitres sparkling mineral water
- olive oil to fry
- 1 pinch salt
- 1 pinch ground black pepper
- 200 grams yogurt
- 2 garlic cloves crushed
Instructions
Carrots
- Peel the carrots, cut off the stem. Slice diagonally about a centimetre thick. Try to cut them to equal sizes.
Zucchini
- Peel the zucchinis, cut off the stem. Slice diagonally less than a centimetre thick. Set aside.
Dip
- In a bowl, break an egg, whisk shortly.
- Add water, sparkling mineral water and slowly add the flour. Make a smooth dip.
- Also, add salt and black pepper. If you want it saltier, increase the salt as you like. Black pepper is optional.
Frying
- Dip the zucchinis and the carrots into the dip mixture. Shake to make the excess dip dropdown.
- Add olive oil into a skillet, heat up slightly.
- Fry the zucchini and the carrots on both sides.
- Take out to a plate with a paper towel to soak up the excess oil.
Yogurt
- Mix the yogurt in a bowl until smooth.
- Crush the garlic and add to the yogurt, mix again.
- Serve next to the fried vegetables.
Notes
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclaimer page for more information.