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    Home » Recipes » Zucchini

    Pumpkin and Zucchini Fritters

    Published: Mar 31, 2022 by Vanessa Vickery · 45 Comments

    2.3K shares
    • Share Me1.2K
    Jump to Recipe

    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:

    • 11 Delicious and Healthy Super Salads
    • Roasted Pumpkin and Beetroot Salad
    • Avocado Walnut Cranberry Apple Salad
    • Healthy Breakfast Salads You Will Love

    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.
    4.79 from 33 votes
    Print Pin Rate
    Category: Appetizers & Savoury Snacks
    Cuisine: vegetarian, zucchini
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 Fritters
    Calories: 149kcal
    Author: Vanessa Vickery

    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 tablespoon fresh cilantro chopped
    • 1 tablespoon fresh thyme chopped
    • 2-4 tablespoons coconut oil for cooking
    US Customary - Metric

    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

    More Zucchini Recipes

    • Oven Baked Zucchini Wedges
    • Zucchini Noodle Stir-Fry with Beef
    • Easy Vegetable Slice
    • stack healthy zucchini and sweet potato fritters on a plate with aioli, cherry tomatoes and lemon wedges.
      Zucchini & Sweet Potato Fritters
    2.3K shares
    • Share Me1.2K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Leeana

      February 10, 2023 at 3:35 pm

      5 stars
      So yummy and very easy. Thank you will def be a regular for me on Keto 👍

      Reply
      • Vanessa Vickery

        February 12, 2023 at 4:01 pm

        So glad you liked them 🙂

        Reply
    2. Jenni LeBaron

      June 10, 2019 at 10:29 am

      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!

      Reply
    3. Marisa Franca

      June 10, 2019 at 10:29 am

      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.

      Reply
    4. Michele

      June 10, 2019 at 10:29 am

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

      Reply
    5. Kim @ Berly's Kitchen

      June 10, 2019 at 10:29 am

      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!

      Reply
    6. Lorie

      June 10, 2019 at 10:29 am

      5 stars
      I literally just made zucchini fritters for the first time ever today. These are next!

      Reply
    7. David @ Cooking Chat

      June 10, 2019 at 10:29 am

      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!

      Reply
    8. Veena Azmanov

      June 10, 2019 at 10:29 am

      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.

      Reply
    9. Kelly Anthony

      June 10, 2019 at 10:29 am

      5 stars
      This looks like a fantastic way to get my kiddos to eat vegetables! They sound amazing 🙂

      Reply
    10. Jessie

      June 10, 2019 at 10:29 am

      5 stars
      I have never mixed these flavors but it sounds awesome and like a must try!

      Reply
    11. Rebecca

      October 19, 2018 at 4:23 pm

      Don't have scales...any idea of the rough measurement in cups would be for pumpkin and zucchini? Thanks!

      Reply
      • Vanessa Vickery

        November 05, 2018 at 11:37 am

        Probably looking at 3 cups approximately for each vegetable

        Reply
    12. Michele

      August 13, 2018 at 11:20 am

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

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:57 am

        Thanks so much!! It is a really yummy combination 🙂

        Reply
    13. Holly

      August 13, 2018 at 10:26 am

      These cakes look sooo good! I've never thought of using pumpkin with zucchini but I think it's brilliant!

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:57 am

        Thanks Holly! It is a pretty combo!

        Reply
    14. Lorie

      August 13, 2018 at 6:22 am

      5 stars
      I literally just made zucchini fritters for the first time ever today. These are next!

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:58 am

        Enjoy Lorie 🙂

        Reply
    15. Natalie

      August 13, 2018 at 2:32 am

      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.

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:58 am

        Thanks so much! I hope you like them.

        Reply
    16. Kim @ Berly's Kitchen

      August 12, 2018 at 11:59 am

      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!

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:59 am

        It is such a good way to get your veggie intake up!

        Reply
    17. prasanna hede

      August 12, 2018 at 4:13 am

      This is a great way to make everyone eat veggies and specially kids.will save this for later.

      Reply
      • Vanessa Vickery

        August 14, 2018 at 11:59 am

        It is a great way to get your veggie intake up!!

        Reply
    18. Marisa Franca

      August 12, 2018 at 3:09 am

      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.

      Reply
      • Vanessa Vickery

        August 14, 2018 at 12:00 pm

        Definitely!! I also like to sneak veggies in my Bolognese. My kids never notice 🙂

        Reply
    19. Jenni LeBaron

      August 12, 2018 at 2:14 am

      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!

      Reply
      • Vanessa Vickery

        August 14, 2018 at 12:01 pm

        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.

        Reply
    20. Veena Azmanov

      August 11, 2018 at 5:07 am

      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.

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:04 am

        I hope you like it 🙂

        Reply
    21. David @ Cooking Chat

      August 10, 2018 at 9:54 pm

      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!

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:04 am

        Thanks so much!! It is a good way to get those veggies in 🙂

        Reply
    22. Daniela

      August 10, 2018 at 5:11 am

      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!

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:03 am

        Thanks so much. I have been sharing a lot more low-carb/keto recipes options lately.

        Reply
      • Mish

        February 08, 2020 at 11:41 pm

        Sounds selfish ?? Zucchini fritters are the best.
        Is there a way to make these without eggs?

        Reply
        • Mish

          February 08, 2020 at 11:43 pm

          *Delish*!!!! Not selfish.....omg this autocorrect is ruining my life! Lol!?‍♀️

          Reply
    23. Jessie

      August 09, 2018 at 3:10 pm

      5 stars
      I have never mixed these flavors but it sounds awesome and like a must try!

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:02 am

        I have made the zucchini and sweet potato fritter before which are a winner, so thought to try with pumpkin instead.

        Reply
    24. Kelly Anthony

      August 08, 2018 at 6:15 am

      5 stars
      This looks like a fantastic way to get my kiddos to eat vegetables! They sound amazing 🙂

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:01 am

        Thanks so much. Any way to get those vegetables into the kids is always good 🙂

        Reply
    25. Dominique | Perchance to Cook

      August 08, 2018 at 1:04 am

      These sound SO good. I love how you used fresh pumpkin here too. Perfect for Fall ( just around the corner!! )

      Reply
      • Vanessa Vickery

        August 11, 2018 at 9:01 am

        They are absolutely delicious and I love using fresh ingredients 🙂

        Reply
    26. Glenn

      June 28, 2018 at 10:48 pm

      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 😉

      Reply
      • Vanessa Vickery

        June 29, 2018 at 9:37 am

        Thanks Glenn. Sorry I have fixed that all up now. Yes you can substitute pumpkin for sweet potato.

        Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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