Zucchini & Carrot Fritters
October 10, 2025
Yummy carrot and zucchini fritters made with oats, flaxseeds and lemon zest.
Serves:5 big fritters
Time:~30 minutes (10 minutes prep, 15-20 minutes cooking)
These got eaten so quickly I will make a bigger batch next time! Light but not boring, with a gentle crisp. These fritters are great dipped in yogurt, with eggs in the morning, or as a fun side to dinner. A foolproof way to sneak some veggies past the kids, or even to fool yourself if you're on a diet.
Ingredients
Vegetables
- 2 medium zucchinis (~400 g), coarsely grated
- 1 small carrot (~80 g), coarsely grated
- ½ tsp salt (to draw out liquid)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Seasoning
- ½ tsp dried thyme
- ¼ tsp cumin
- Zest of ½ lemon
- Black pepper, to taste
Optional add-in
- 30 g (¼ cup) crumbled feta (adds savoury richness)
For cooking
- Olive oil
Instructions
1. Prep the vegetables
- Grate zucchini and carrot, sprinkle with salt, and let sit 10 minutes.
- Squeeze out as much liquid as possible in a clean towel, this helps the fritters stay crispy.
2. Mix batter
- In a large bowl whisk eggs, then stir in oat flour, oats, flaxseed, herbs, cumin, lemon zest, black pepper, and feta if using.
- Fold in grated veggies.
3. Cook
- Heat 1–2 tsp olive oil in a non-stick pan over medium heat.
- Spoon in portions of the mixture, flatten gently, and cook for 2–3 minutes per side, until golden and firm.
- Adjust heat as needed to prevent burning.
4. Optional — finish in the oven for extra crispiness
- Transfer the fritters to a baking tray and bake at 180°C (350°F) for 8–10 minutes.
5. Serve
- Serve warm with yogurt + extra lemon zest, or as a side to salads, eggs, or grilled veggies.
- Enjoy!
Serving Suggestions
- •With Greek or plant-based yogurt and lemon.
- •Pair with a salad or roasted vegetables.
- •Topped with a poached or fried egg.
- •Great for lunchboxes - they hold well at room temperature.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat in a skillet or oven at 180°C (350°F) until warm and crisp again.
- •Can be frozen for up to 2 months. Reheat directly from frozen in the oven or skillet.
Variations & Substitutions
- •Cheese: Swap feta for grated parmesan or leave out for dairy-free option.
- •Herbs: Try dill, parsley, or basil.
- •Spices: Add a pinch of chili flakes for gentle heat.
- •Flour: Replace oat flour with whole wheat or chickpea flour for a denser texture.
- •Veggies: Replace carrot with corn, peas, or finely chopped spinach.
Enjoy!
These got eaten so quickly I will make a bigger batch next time! Light but not boring, with a gentle crisp. These fritters are great dipped in yogurt, with eggs in the morning, or as a fun side to dinner. A foolproof way to sneak some veggies past the kids, or even to fool yourself if you're on a diet.
Ingredients
Vegetables
- 2 medium zucchinis (~400 g), coarsely grated
- 1 small carrot (~80 g), coarsely grated
- ½ tsp salt (to draw out liquid)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Seasoning
- ½ tsp dried thyme
- ¼ tsp cumin
- Zest of ½ lemon
- Black pepper, to taste
Optional add-in
- 30 g (¼ cup) crumbled feta (adds savoury richness)
For cooking
- Olive oil
Instructions
1. Prep the vegetables
- Grate zucchini and carrot, sprinkle with salt, and let sit 10 minutes.
- Squeeze out as much liquid as possible in a clean towel, this helps the fritters stay crispy.
2. Mix batter
- In a large bowl whisk eggs, then stir in oat flour, oats, flaxseed, herbs, cumin, lemon zest, black pepper, and feta if using.
- Fold in grated veggies.
3. Cook
- Heat 1–2 tsp olive oil in a non-stick pan over medium heat.
- Spoon in portions of the mixture, flatten gently, and cook for 2–3 minutes per side, until golden and firm.
- Adjust heat as needed to prevent burning.
4. Optional — finish in the oven for extra crispiness
- Transfer the fritters to a baking tray and bake at 180°C (350°F) for 8–10 minutes.
5. Serve
- Serve warm with yogurt + extra lemon zest, or as a side to salads, eggs, or grilled veggies.
- Enjoy!
Serving Suggestions
- •With Greek or plant-based yogurt and lemon.
- •Pair with a salad or roasted vegetables.
- •Topped with a poached or fried egg.
- •Great for lunchboxes - they hold well at room temperature.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat in a skillet or oven at 180°C (350°F) until warm and crisp again.
- •Can be frozen for up to 2 months. Reheat directly from frozen in the oven or skillet.
Variations & Substitutions
- •Cheese: Swap feta for grated parmesan or leave out for dairy-free option.
- •Herbs: Try dill, parsley, or basil.
- •Spices: Add a pinch of chili flakes for gentle heat.
- •Flour: Replace oat flour with whole wheat or chickpea flour for a denser texture.
- •Veggies: Replace carrot with corn, peas, or finely chopped spinach.
Enjoy!
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