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Carrot and Zucchini Fritters

These delicious fritters can be eaten for breakfast by the whole family or given to the kids when they return home hungry after school. It’s a great way to get your kids to eat their veggies.
Makes 8 small fritters

Serves 2


  • ½ cup plain flour
  • 1 teaspoon baking powder
  • ¼ cup skim or low-fat milk
  • 1 omega-3 egg or regular egg
  • ½ cup grated carrot
  • ½ cup grated zucchini (courgettes)*
  • ½ teaspoon lemon pepper
  • 2 teaspoons canola oil


  1. Sift the flour and baking powder into a bowl and mix together.
  2. Make a ‘well’ in the centre and add the milk, egg, carrot and zucchini. Season with lemon pepper.
  3. Heat 1 teaspoon of oil in a large non-stick pan on a medium heat. Turn down the heat to low and drop 4 heaped tablespoons of the batter mixture into the
    pan taking care not to overcrowd the pan. Flatten slightly and cook for 2 minutes on each side or until golden brown.
  4. Wipe the pan, add the next teaspoon of oil and cook the remaining mixture – making another 4 fritters.
  5. Serve on its own, with a dollop of Herbed Cottage Cheese or Tomato Relish.

*Squeeze out any excess liquid, after grating the zucchini/courgettes.

Nutritional value per serve(on its own):
Energy: 230 calories or 966 kilojoules
Protein: 9g
Fat: 8g
Carbohydrate: 30g

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