Zucchini and carrot fritters

I genuinely struggle to go past the fritters option on a café menu.

They’re just so solid. Every. Single. Time.

But fritters don’t need to be a café-only food!

This recipe is so easy it’s basically a one stop shop – grate in your veg, mix in an egg and away you go.

In fact, it’s so easy fritters are more often than not my go-to lazy dinner when I don’t want to think (or clean dishes!).

They’re also one of the (many) reasons carrots and zucchinis are always in our fridge, but you can mix this up by substituting sweet potato, pumpkin, corn – whatever you like or have on hand.

These are best served with some hot sauce or salsa and some avocado – and make a great meal prep breaky as they reheat really well!


1 carrot, grated

1 zucchini, grated

1 egg

1/2 chili, chopped

2 tbs crumbled feta

1/4 red onion, chopped

1 tbs chopped coriander

1 tbs flour (wheat, spelt and almond all work)

Salt and pepper to taste

Oil for cooking

Serves 1


Combine all ingredients (except oil) in a bowl and make sure there are no clumps of flour.

Heat a little oil in a non-stick pan. Add 1-2 tablespoon of the mix at a time to the hot pan to make individual fritters. Don’t overcrowd the pan or you’ll struggle to flip the fritters.

Cook for 2-3 minutes on each side over a medium heat and serve hot.

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