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 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.
Table of Contents
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
- Almond flour
- Spring onions
- Fresh parsley
- Fresh cilantro
- Fresh thyme
- Coconut oil
- Sea salt
STEP BY STEP INSTRUCTIONS
- 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!!
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.
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:
Lastly, if you make these fritters then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Pumpkin and Zucchini Fritters
- 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 tablespoon fresh cilantro chopped
- 1 tablespoon fresh thyme chopped
- 2-4 tablespoons coconut oil for cooking
- 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.
- 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.