Pumpkin and Zucchini Fritters

Home Β» Dairy-Free Β» 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.

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 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

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

Easy to make – These are 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 ΒΌ 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

Vanessa Gengaroli
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.
4.77 from 34 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizers & Savoury Snacks
Cuisine vegetarian, zucchini
Servings 12 Fritters
Calories 149 kcal

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 ΒΌ cup mashed potato for 1 egg.

Nutrition

Serving: 1fritterCalories: 149kcalCarbohydrates: 6gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 47mgSodium: 31mgFiber: 2gSugar: 2g
Keyword fritters
Tried this recipe?Let us know how it was!

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 πŸ˜‰

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating