Fool Proof Vegetable Fritters

Fool Proof Vegetable Fritters

Ever made fritters and they were a little soggy on the inside? Or packed full of flour that they taste more like bread than a fritter? Well I bring to you my fool proof vegetable fritters. These are simple to make. They can be made with any veggies you like / have on hand – but I share with my favourites. And they make the perfect meal paired with some roast tomatoes and avocado or a delicious snack on their own. So good to make when you have 'nothing' in the fridge – oh and they freeze well too! So basically you need these in your life! ha.
Course Breakfast, lunch, Main Course, Snack


  • 2 medium Zucchinis
  • 1-2 medium Carrots
  • 1/2 medium Sweet Potato
  • 1/2 cup Grated cheese or firm fetta can be left out if you prefer
  • 1/2 cup Fresh herbs of choice
  • 1 large handful Spinach
  • 1-1/2 cup Spelt flour or flour of choice
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 Eggs
  • salt and pepper to taste
  • Coconut oil for cooking or oil of choice

Note: Any vegetable can be subbed for another vegetable of choice, such as cauliflower, broccoli, peas. Just keep the ratios the same.


    • In a large bowl, grate zucchini first and squeeze out excess liquid
    • Grate all other vegetables into the large bowl
    • Add grated cheese if using. If using fetta, leave this out for now.
    • Finely chop up spinach and herbs and add in also
    • Gently stir all the veggies herbs and cheese together to mix them together.
    • Add the flour, baking soda, baking powder and salt and pepper to taste. Toss/stir to coat all the veggies. Start with 1 cup and add a bit extra if needed. All the vegetables should be coated so take the time to do this. This is important so you don't get soggy fritters.
    • Lightly whisk two eggs and stir through the mixture.
    • If you are adding fetta, lightly crumble and stir through gently
    • You are now ready to cook! Turn on large fry pan to a medium heat. Add coconut oil to coat the pan and melt. When hot, scoop in spoonfuls of mixture and pop on a lid. Tip: this helps the inside of the fritters to cook. 🙂
    • Once looking brown and crispy on one side, flip over the fritters and cook on the other side. I leave the lid of for this.
    • Once cooked, scoop them out of the p pan and allow to cool on a wire rack. This helps keep them stay nice and crispy! Just cover with a paper towel if wanting to keep warm while others are cooking.
    • For a meal, I like serving with a side of roasted mini tomatoes, lots of avocado, a fried egg or two and a side of sauerkraut. But anything goes! ENJOY !
    Keyword healthy fritters, sweet potato fritters, vegetable fritters

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