Pumpkin and Zucchini Fritters

Name: Pumpkin and Zucchini Fritters
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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)

Published: Mar 31, 2022 by Vanessa Vickery · 43 Comments

Contents

1 WHY YOU WILL LOVE THIS RECIPE
2 INGREDIENTS YOU NEED
3 STEP BY STEP INSTRUCTIONS
4 SUBSTITUTIONS
5 Pumpkin and Zucchini Fritters

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

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.

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:

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