Zucchini Fritters

Fritters make a great meal anytime of day! Make a big batch, freeze them, and reheat when needed for a quick and easy meal solution!

Serves: 2

Why It's So Good For You

Zucchini and carrot both have a high water content. When paired with protein and fat from the eggs, these fritters make a filling, nourishing meal without that unwanted heavy feeling!


(use organic ingredients where possible)

  • 2 cups grated vegetables (zucchini, carrot or sweet potato)
  • 2 free-range eggs
  • ½ cup onion, finely chopped/ grated
  • Butter or coconut oil for frying
  • Sea salt and pepper to taste
  • Leafy greens of choice (spinach, arugula, lettuce, dandelion or other bitter greens)
  • Lemon (optional)
  • Olive oil (optional)


  1. Grate the zucchinis with the skin on and add some salt. Let the mixture stand while you chop the onion.
  2. Squeeze the vegetables in order to get rid of excess water, and then mix with the onion, the spices, and the eggs.
  3. In a frying pan, heat the oil or butter and fry the batter in batches of 4 small pancake-sized fritters for about 2 minutes each side.


  • Best served with a large green salad dressed with lemon and olive oil.
  • If you are following a vegan diet, please use a flax egg recipe or preferred vegan alternative.


  • To replace one large egg, finely grind 1 tablespoon of flax seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe.
Featuring: James Colquhoun
Audio Languages: English
Subtitles: English