Zucchini carrot fritters

Zucchini carrot fritters

Jul 17 2019


15-20 mn

Makes 8-10 fritters

These make a really easy delicious lunch (or brunch) and would be even better with fried eggs on top! You can make extra and freeze them.


  • 1 large zucchini
  • 2 carrots
  • 1 cup of chickpeas
  • 2 eggs
  • 1/2 cup of breadcrumbs
  • 2 tsp of fresh chopped basil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Toppings: green onions, hummus, greek yogurt, fried eggs, sliced avocado,...


Grate the zucchini and carrots, place in a clean kitchen towel and squeeze out as much moisture as possible.

transfer to a bowl and add the breadcrumbs, eggs, basil, shallot, chickpeas, some salt and pepper.

With a potato masher, mash it all together until combined.

Heat up a pan with avocado oil and using an ice cream scooper, form the fritters and transfer them into the pan, pressing down a little so they flatten.

Cook for 3-4 minutes each side until golden brain and crispy.

Repeat with the rest of the batter.

Transfer to a plate on a bed of arugula with a squeeze of lemon and spoon some hummus and geek yogurt, maybe even top it with a fried egg and some avocado slices!


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