Pumpkin and Zucchini Fritters

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These Pumpkin and Zucchini Fritters are perfect either as a snack or as a main meal served with a salad. Make a big batch ahead of time to cover you for the week. Best of all they are super easy to make.

Bowl of pumpkin and zucchini fritters with some lemon and a place behind it with a fritter on it.

You must know by now that I am a big fan of fritters!

These fritters are right up there with these quinoa fritters, cauliflower fritters and these zucchini & sweet potato fritters.

These healthy fritters are gluten free, dairy free and full of healthy wholefoods

I love to make a big batch of these on the weekend to enjoy over a few days or to cover me for lunches for the week. Other awesome favourites that work well for lunches is this Slow Cooked Pulled Chicken or even making a big batch of Healthy Ground Beef.

WHY YOU WILL LOVE THIS RECIPE

Allergy and Intolerance Friendly – these healthy fritters are suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.

Easy to make – These are really easy to make and also store well in your refrigerator or freezer.

Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.

INGREDIENTS YOU NEED

  • Zucchini
  • Pumpkin
  • Eggs
  • Almond flour
  • Spring onions
  • Fresh parsley
  • Fresh cilantro
  • Fresh thyme
  • Coconut oil
  • Sea salt

STEP BY STEP INSTRUCTIONS

  1. Grate the pumpkin and zucchini and then squeeze out as much excess moisture as possible.
  2. Next, add to a large bowl with the all the ingredients (except the coconut oil) and mix together really well.
  3. Then, you start to cook them in an oiled fry pan on low-moderate heat. 
  4. I use a soup spoon to scoop out a heaped amount of the mixture and place in the frypan. You can cook a few at time as long as the edges do not touch.
  5. Cook a few minutes on each side and then drain on a plate lined with paper towe.

How easy is that!!

If you are in a hurry, I have found a bunch of recipes made just for busy people over at Dizzy Busy & Hungry. Definitely give it a look.

SUBSTITUTIONS

To make egg free – Substitute the eggs with mashed potato to make these egg free fritters. You need approximately ¼ cup mashed potato for 1 egg. Or you can check out other egg substitutions that you can use.

To make nut free – Substitute the almond flour with gluten free flour.

Bowl of fritters with a plate and some lemon behind it.

My salad recommendations to enjoy with these fritters:

DID YOU MAKE THIS RECIPE?

I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness

Pumpkin and Zucchini Fritters

These pumpkin and zucchini fritters are perfect either as a snack or as a main meal served with a salad. Make a big batch ahead of time to cover you for the week. Best of all they are super easy to make.
Print Recipe
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes

Ingredients

  • 1.1 lbs zucchini grated
  • 1.1 lbs pumpkin grated.
  • Pinch of sea salt
  • 3 medium eggs
  • 1 cup almond flour
  • 1 tablespoon fresh parsley chopped
  • 2 spring onions thinly sliced
  • 1 tbsp fresh cilantro chopped
  • 1 tbsp fresh thyme chopped
  • 2-4 tablespoons coconut oil for cooking

Instructions

  • Remove excess moisture. Add grated zucchini and grated pumpkin to a colander, add a pinch of sea salt, mixing through the zucchini and pumpkin. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.
  • Prepare fritter mixture. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.
  • Cook fritters. Add 2 tablespoons of coconut oil to a medium fry pan on low-moderate heat. Using a soup spoon, scoop out a heaped spoon of the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. (I made my fritters around 6-7cm diameter). Cook for a few minutes on each side, until lightly golden and drain on paper towels.
  • Repeat with remaining mixture. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
  • Serve. Serve with a salad or enjoy on their own as a snack.

Notes

SUBSTITUTIONS
  • Substitute the almond flour with gluten free flour to make nut free.
  • Substitute the eggs with mashed potato to make these egg free fritters. You need approximately ¼ cup mashed potato for 1 egg.

Nutrition

Serving: 1fritter | Calories: 149kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 31mg | Fiber: 2g | Sugar: 2g
Servings: 12 Fritters
Calories: 149kcal

45 Comments

  1. 5 stars
    Yum, I absolutely love making squash fritters like these because they are so versatile for breakfast and dinner dishes. I had never thought about adding essential oils to them though, that is completely brilliant and really sets your recipe apart!

  2. 5 stars
    What a tasty way to eat your vegetables. This recipe would be a godsend for parents who can’t get their kiddos to eat their veggies. I’m looking forward to trying out your recipe. I know the family will love it.

  3. 5 stars
    Wow! I love the combination of zucchini and pumpkin. These fritters sound delicious and they look amazing!

  4. 5 stars
    This is a great healthy snack option. We’re trying to eat more fruits and vegetables, so these would work wonderfully. Love that you’ve combined pumpkin and zucchini. All the flavors sound awesome!

  5. 5 stars
    A tasty way to enjoy some veggies! Sounds like you have lots of great recipes in your cookbook. Congrats on getting that publshed!

  6. 5 stars
    We love fritters and often make zucchini too. This sounds so yum. I love using pumpkin but have not tried fritters yet. My kids would love this -saving this for later. Can’t wait to try.

  7. These fritters looks delicious. It’s perfect side to any meal. I love it with plain salad and my kiddo likes to dip these to a tomato sauce. I’ll be trying your recipe for sure.

  8. 5 stars
    This is a great healthy snack option. We’re trying to eat more fruits and vegetables, so these would work wonderfully. Love that you’ve combined pumpkin and zucchini. All the flavors sound awesome!

  9. 5 stars
    What a tasty way to eat your vegetables. This recipe would be a godsend for parents who can’t get their kiddos to eat their veggies. I’m looking forward to trying out your recipe. I know the family will love it.

  10. 5 stars
    Yum, I absolutely love making squash fritters like these because they are so versatile for breakfast and dinner dishes. I had never thought about adding essential oils to them though, that is completely brilliant and really sets your recipe apart!

    1. Thanks so much Jenni. I find that the essential oils really give the fritters a really lovely flavour and it is a lot easier to add 1-2 drops instead of chopping up the fresh herbs.

  11. 5 stars
    We love fritters and often make zucchini too. This sounds so yum. I love using pumpkin but have not tried fritters yet. My kids would love this -saving this for later. Can’t wait to try.

  12. I’m always looking for ideas on how to use zucchini or summer squash, and these fritters look delicious. I also love that they are gluten free and keto!

  13. This recipe looks lovely. However, your instructions mention using sweet potato when the ingredients specifies pumpkin. I presume I could use sweet potato instead of pumpkin with a different result. Given the title of the recipe, I suspect the instructions intended to use pumpkin 😉

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