Quick and Easy Carrot and Zucchini Fritters

Light and fluffy, perfectly seasoned savory pancakes with a subtle hint of sweetness and are jam packed full of goodness. Perfect for breakfast, snacks or anytime!
10 minutes
16 hours
Show nutritional information
This is our estimate based on online research.
Fat:7 g
Carbohydrates:5 g
Protein:3 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place eggs into a medium size bowl and lightly whisk.
  2. Add coconut flour, salt and pepper whisk again to combine.
  3. Place your grated zucchini and carrot into a clean piece of muslin or dishcloth and twist and squeeze to ring out any excess moisture.
  4. Add your zucchini and carrot to your egg mix and stir to combine.
  5. Cook your fritters in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice) . It’s up to you how big or small you want to make your fritters. I like mine to be on the smaller side and use a small ladle which is roughly 3 Tablespoons batter per fritter and get 8 each time. Keep in mind the bigger they are the harder they will be to flip dude 🙂
  6. Allow your fritters to cook for 1-2 minutes, until the edges are set/nice and dry, then flip and cook for another minute.
  7. Transfer to a wire rack while your repeat this process with remaining batter.
  8. Serve hot or cold with a dollop of coconut cream or Greek style yogurt, a couple of slices of chili, a sprinkling of fresh coriander (cilantro), a splash or two of your fave hot sauce, a cheeky squeeze of fresh lime juice a whole lot of freshly ground black pepper! YUM!!!
  9. Enjoy xo


These fritters will keep well in the fridge for up to 7 days, are 100% freezer friendly and reheat like a dream – so much to love I tell you.

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