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.
You must know by now that I am a big fan of fritters!
These pumpkin and zucchini fritters are right up there with my quinoa fritters, cauliflower fritters and my zucchini & sweet potato fritters.
These fritters are gluten, dairy and full of healthy wholefoods. They are also infused with cilantro and thyme essential oils, however you can also use fresh herbs.
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.
I love how easy these pumpkin and zucchini fritters are to make.
All you need to do is:
- 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 towe.
How easy is that!!
Pumpkin & Zucchini Fritters
Ingredients
- 500 grams (1.1 lbs) zucchini, grated
- 500 grams (1.1lbs) kent pumpkin, grated
- Pinch of sea salt
- 3 eggs
- 1 cup almond meal
- 1 tablespoon fresh parsley, chopped
- 2 spring onions, thinly sliced
- 1 drop cilantro oil (or 1 tablespoon fresh cilantro, chopped)
- 1 drop thyme oil (or 1 tablespoons fresh thyme, chopped)
- 2-4 tablespoons coconut oil (for cooking)
Instructions
1. 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.
2. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.
3. 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).
4. Cook for a few minutes on each side, until lightly golden and drain on paper towels.
5. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
6. Serve with a salad or enjoy on their own as a snack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 149 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 47mg Sodium: 31mg Carbohydrates: 6g Fiber: 2g Sugar: 2g Protein: 4g
Glenn says
June 28, 2018 at 10:48 pmThis 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 😉
Vanessa Vickery says
June 29, 2018 at 9:37 amThanks Glenn. Sorry I have fixed that all up now. Yes you can substitute pumpkin for sweet potato.
Dominique | Perchance to Cook says
August 8, 2018 at 1:04 amThese sound SO good. I love how you used fresh pumpkin here too. Perfect for Fall ( just around the corner!! )
Vanessa Vickery says
August 11, 2018 at 9:01 amThey are absolutely delicious and I love using fresh ingredients 🙂
Kelly Anthony says
August 8, 2018 at 6:15 amThis looks like a fantastic way to get my kiddos to eat vegetables! They sound amazing 🙂
Vanessa Vickery says
August 11, 2018 at 9:01 amThanks so much. Any way to get those vegetables into the kids is always good 🙂
Jessie says
August 9, 2018 at 3:10 pmI have never mixed these flavors but it sounds awesome and like a must try!
Vanessa Vickery says
August 11, 2018 at 9:02 amI have made the zucchini and sweet potato fritter before which are a winner, so thought to try with pumpkin instead.
Daniela says
August 10, 2018 at 5:11 amI’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!
Vanessa Vickery says
August 11, 2018 at 9:03 amThanks so much. I have been sharing a lot more low-carb/keto recipes options lately.
David @ Cooking Chat says
August 10, 2018 at 9:54 pmA tasty way to enjoy some veggies! Sounds like you have lots of great recipes in your cookbook. Congrats on getting that publshed!
Vanessa Vickery says
August 11, 2018 at 9:04 amThanks so much!! It is a good way to get those veggies in 🙂
Veena Azmanov says
August 11, 2018 at 5:07 amWe 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.
Vanessa Vickery says
August 11, 2018 at 9:04 amI hope you like it 🙂
Jenni LeBaron says
August 12, 2018 at 2:14 amYum, 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!
Vanessa Vickery says
August 14, 2018 at 12:01 pmThanks 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.
Marisa Franca says
August 12, 2018 at 3:09 amWhat 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.
Vanessa Vickery says
August 14, 2018 at 12:00 pmDefinitely!! I also like to sneak veggies in my Bolognese. My kids never notice 🙂
prasanna hede says
August 12, 2018 at 4:13 amThis is a great way to make everyone eat veggies and specially kids.will save this for later.
Vanessa Vickery says
August 14, 2018 at 11:59 amIt is a great way to get your veggie intake up!!
Kim @ Berly's Kitchen says
August 12, 2018 at 11:59 amThis 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!
Vanessa Vickery says
August 14, 2018 at 11:59 amIt is such a good way to get your veggie intake up!
Natalie says
August 13, 2018 at 2:32 amThese 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.
Vanessa Vickery says
August 14, 2018 at 11:58 amThanks so much! I hope you like them.
Lorie says
August 13, 2018 at 6:22 amI literally just made zucchini fritters for the first time ever today. These are next!
Vanessa Vickery says
August 14, 2018 at 11:58 amEnjoy Lorie 🙂
Holly says
August 13, 2018 at 10:26 amThese cakes look sooo good! I’ve never thought of using pumpkin with zucchini but I think it’s brilliant!
Vanessa Vickery says
August 14, 2018 at 11:57 amThanks Holly! It is a pretty combo!
Michele says
August 13, 2018 at 11:20 amWow! I love the combination of zucchini and pumpkin. These fritters sound delicious and they look amazing!
Vanessa Vickery says
August 14, 2018 at 11:57 amThanks so much!! It is a really yummy combination 🙂
Rebecca says
October 19, 2018 at 4:23 pmDon’t have scales…any idea of the rough measurement in cups would be for pumpkin and zucchini? Thanks!
Vanessa Vickery says
November 5, 2018 at 11:37 amProbably looking at 3 cups approximately for each vegetable