Easy Pumpkin Zucchini Fritters (Gluten-Free)
Easy gluten‑free pumpkin zucchini fritters with crispy edges and a soft, flavourful centre. Perfect for healthy snacks, quick lunches, or meal prep. Freezer‑friendly and family‑approved.
You must know by now that I am a big fan of veggie fritters!
These pumpkin fritters are right up there with these quinoa fritters, cauliflower fritters and these zucchini & sweet potato fritters.
These healthy pumpkin zucchini 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. They even work well as an appetizer!
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
These Pumpkin Zucchini Fritters are the kind of recipe you’ll find yourself making on repeat. They are simple, nourishing, and full of flavour. The combination of pumpkin and zucchini creates a beautifully soft, tender centre, while the edges crisp up perfectly in the pan for that irresistible fritter crunch.
They’re naturally gluten‑free, packed with veggies, and made with everyday ingredients you probably already have on hand. They’re also incredibly versatile: enjoy them as a quick lunch, a healthy snack, a light dinner, or part of a brunch spread.
These veggie fritters freeze well, reheat beautifully, and are a great way to use up leftover pumpkin or extra zucchini from the fridge. Whether you’re cooking for the family or meal‑prepping for the week, these fritters are reliable, delicious, and always a crowd‑pleaser.
INGREDIENTS YOU’LL NEED
- Zucchini
- Pumpkin
- Eggs
- Almond flour
- Spring onions
- Fresh parsley
- Fresh cilantro
- Fresh thyme
- Coconut oil
- Sea salt
HOW TO MAKE PUMPKIN ZUCCHINI FRITTERS
- Grate the pumpkin and zucchini and then squeeze out as much excess moisture as possible.
- Next, add to a large bowl with the all the ingredients (except the coconut oil) and mix together really well.
- Then, you start to cook them in an oiled fry pan on low-moderate heat.
- 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.
- Cook a few minutes on each side and then drain on a plate lined with paper towel.
- You will end up with the most perfect gluten-free veggie fritters. 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!!
TIPS FOR PERFECT VEGGIES FRITTERS
- Squeeze out as much moisture as possible
Zucchini holds a lot of water, and excess moisture is the number one reason fritters turn soggy. Grate the zucchini, sprinkle with a little salt, let it sit for a few minutes, then squeeze firmly using your hands or a clean tea towel. - Keep the fritters small
Smaller fritters cook more evenly and crisp up better. Large fritters tend to stay soft in the middle and can fall apart when flipping. - Use enough oil for crisping
You don’t need deep frying, just a thin layer of oil in the pan helps create that golden, crunchy exterior. Add a little more between batches if the pan looks dry. - Don’t overcrowd the pan
Give each fritter space. Overcrowding traps steam, which stops them from crisping and can make them soggy. - Let the mixture rest for a few minutes
This allows the almond flour to hydrate and helps the batter thicken, making the fritters easier to shape and flip. - Flip gently and only once
Wait until the edges look golden and the fritter feels set before flipping. Turning too early can cause breakage. - Adjust the batter if needed
If the mixture feels too wet, add a little more almond flour. If it feels too dry, add a teaspoon of water or an extra spoonful of grated pumpkin. - Drain on paper towel
This keeps the fritters crisp and removes any excess oil after cooking.
STORAGE INSTRUCTIONS
- Fridge:
Store the fritters in an airtight container in the fridge for up to 4 days. Place a sheet of baking paper between layers to stop them sticking together. - Freezer:
These fritters freeze beautifully. Arrange them in a single layer on a tray, freeze until firm, then transfer to a container or freezer bag. They keep well for up to 2 months. - Reheating:
For the best texture, reheat fritters in a frying pan or air fryer until warmed through and crisp again. The microwave works too, but the fritters will be softer. - Freezing uncooked mixture:
You can freeze the uncooked mixture in portions. Thaw in the fridge, shape into fritters, and cook as usual.
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.
My salad recommendations to enjoy with these fritters:
Beetroot & Carrot Salad with Moroccan Dressing
Avocado Walnut Cranberry Apple Salad
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
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
- 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.
could I sub the almond flour with another?? oat flour or ground sunflower seeds?? thankyou
could I use oat flour instead of almond flour or ground sunflower seeds???
So yummy and very easy. Thank you will def be a regular for me on Keto 👍
So glad you liked them 🙂
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!
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.
Wow! I love the combination of zucchini and pumpkin. These fritters sound delicious and they look amazing!
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!
I literally just made zucchini fritters for the first time ever today. These are next!
A tasty way to enjoy some veggies! Sounds like you have lots of great recipes in your cookbook. Congrats on getting that publshed!
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.
This looks like a fantastic way to get my kiddos to eat vegetables! They sound amazing 🙂
I have never mixed these flavors but it sounds awesome and like a must try!
Don’t have scales…any idea of the rough measurement in cups would be for pumpkin and zucchini? Thanks!
Probably looking at 3 cups approximately for each vegetable
Wow! I love the combination of zucchini and pumpkin. These fritters sound delicious and they look amazing!
Thanks so much!! It is a really yummy combination 🙂
These cakes look sooo good! I’ve never thought of using pumpkin with zucchini but I think it’s brilliant!
Thanks Holly! It is a pretty combo!
I literally just made zucchini fritters for the first time ever today. These are next!
Enjoy Lorie 🙂
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.
Thanks so much! I hope you like them.
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!
It is such a good way to get your veggie intake up!
This is a great way to make everyone eat veggies and specially kids.will save this for later.
It is a great way to get your veggie intake up!!
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.
Definitely!! I also like to sneak veggies in my Bolognese. My kids never notice 🙂
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!
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.
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.
I hope you like it 🙂
A tasty way to enjoy some veggies! Sounds like you have lots of great recipes in your cookbook. Congrats on getting that publshed!
Thanks so much!! It is a good way to get those veggies in 🙂
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!
Thanks so much. I have been sharing a lot more low-carb/keto recipes options lately.
Sounds selfish ?? Zucchini fritters are the best.
Is there a way to make these without eggs?
*Delish*!!!! Not selfish…..omg this autocorrect is ruining my life! Lol!?♀️
I have never mixed these flavors but it sounds awesome and like a must try!
I have made the zucchini and sweet potato fritter before which are a winner, so thought to try with pumpkin instead.
This looks like a fantastic way to get my kiddos to eat vegetables! They sound amazing 🙂
Thanks so much. Any way to get those vegetables into the kids is always good 🙂
These sound SO good. I love how you used fresh pumpkin here too. Perfect for Fall ( just around the corner!! )
They are absolutely delicious and I love using fresh ingredients 🙂
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 😉
Thanks Glenn. Sorry I have fixed that all up now. Yes you can substitute pumpkin for sweet potato.