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Carrot & Zucchini Pancake Fritters


Crispy and golden vegetable fritters the size of a pancake! Seasoned with garlic, cumin, salt and pepper. Serve as a quick nourishing lunch or as part of your dinner topped with greek yoghurt, oil if desired, pepper and an abundance of fresh basil. 


  • 1 large (150g) carrot, trimmed and grated, by hand or I used my food processor with the grate attachment 
  • 1 large (160g) zucchini, trimmed and grated, by hand or I used my food processor with the grate attachment 
  • 1/2 a large red onion (50g), peeled and diced 
  • 2 Tbsp (25g) plain all purpose flour, or use plain gluten free flour 
  • 2 large eggs (each weighing approx. 55g each in shell)
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • Salt and pepper, to season 
  • 1 Tbsp extra virgin olive oil, extra if needed for frying
  • To serve
  • Greek yoghurt 
  • Extra virgin olive oil, if desired
  • Cracked black pepper
  • Lot of fresh basil 


  1. In a large mixing bowl, add onion, grated carrot and zucchini. Mix well. 
  2. Add flour, eggs, garlic, cumin and lightly season with salt and pepper. Mix until well combined and the egg is well distributed. 
  3. In a large fry pan, pour in the 1 tablespoon of oil to coat the base. Warm up over a medium heat. 
  4. Pick up a large amount of mixture in your palm and place into hot fry pan. Flatten it out slightly roughly to the size of a regular pancake. 
  5. Cook on medium-high heat for 2-3 minutes or until dark golden and crispy. Then flip and cook the same on the other side. 
  6. Repeat process for remaining mixture, makes approx. 2 large fritters the size of a pancake. Or you can make them any size!  
  7. Serve with a dollop of greek yoghurt drizzled with extra virgin olive oil, cracked pepper and fresh basil leaves. 
  8. Enjoy! 
  9. Store any leftovers in an airtight container, refrigerated, for 1-2 days. 
  • Prep Time: 15min
  • Cook Time: 10min