Pumpkin and Zucchini Fritters

Pumpkin and Zucchini Fritters

Easy gluten‑free pumpkin zucchini fritters with crispy edges and a soft, flavourful centre. Perfect for healthy snacks, quick lunches, or meal prep. Freezer‑friendly and family‑approved.

4.77 from 34 votes

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Category: Appetizers & Savoury Snacks

Cuisine: vegetarian, zucchini

Keyword: fritters

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: Fritters

Calories: 149kcal

Author: Vanessa Gengaroli

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

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