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Breakfast & brunch

Baked Zucchini & Carrot Fritters Recipe

This recipe is rated 4.7 out of 5.

Healthy choice

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Nut-free option

Budget friendly

Easy peasy

Baking

Comfort food

Entertaining

Lazy dinners

Breakfast & brunch

Snacks
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A stack of four baked courgette and carrot fritters topped with plant-based creamy sauce and fresh herbs on a ceramic plate, with an extra fritter and sauce in the background.
A stack of veggie fritters topped with a dollop of plant-based white sauce and fresh green herbs on a plate.

For breakfast, lunch, or dinner (or a shareable snack, really!) — these little fritters go down a treat, particularly when dunked in a light, creamy natural coconut yoghurt!

You will need

Serves 4

  • 2 medium zucchinis
  • 2 medium carrots, peeled
  • 1 1/2 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 2 tablespoons ground flax seeds
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon ground sage (or herbs and spices of choice)
  • 1 tablespoon onion or garlic powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For serving

  • 1/2 cup natural flavoured coconut yoghurt

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Directions

5 mins to prep

20 mins to bake

  1. Step 1

    Preheat the oven to 180°C. Line 2 baking trays.

  2. Step 2

    Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.

  3. Step 3

    Add the grated vegetables and rest of the ingredients to a large bowl. Mix until well combined.

  4. Step 4

    Scoop about 2 heaped tablespoons of the mixture into circular fritters and place it on the lined baking trays. Repeat until you have used up the mixture.

  5. Step 5

    Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on all sides.

  6. Step 6

    Serve the fritters warm with natural coconut yoghurt.

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