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Stack of Vegetable Fritters on Plate

Vegetable Fritters

Fritters packed full of different coloured veggies.
Course Lunch / snack
Cuisine Western
Keyword Vegetable Fritters
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10
Calories 73kcal


  • Frying Pan


  • 1 Medium Zucchini (Courgette), grated Approx 1 cup / 130g
  • 1 Small Carrot, grated Approx 1/2 cup / 60g
  • 1/2 Red Capsicum (Bell Pepper), finely diced Approx 1/2 cup / 75g
  • 75g (½ cup) Corn Kernels
  • 30g (¼ cup) Parmesan, grated Can be omitted for dairy free version
  • 1 tbsp Parsley, finely chopped
  • 2 Eggs
  • 60g (½ cup) Chickpea Flour Can substitute with Plain (all-purpose) flour
  • 1 tbsp Oil, for frying


  • Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
  • Add the peppers, corn, parsley and parmesan and mix until combined.
  • Add the egg and stir until mixed. Finally add the flour and mix until combined.
  • In a large frying pan, heat 1/2 tbsp of the oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork / spatula. Fry for about 2 to 3 minutes on each side.


Egg Free: I have tested the recipe using flax eggs. They are more fragile to handle but held together to form fritters. 
Parmesan: Fresh parmesan should be used, not the ambient product you find in the pasta isle. :) Can be omitted to make dairy free. 
Veggie to Flour Ratio: The amount of flour you need may be depended on how much liquid remains in your veggies, size of eggs and also personal preference. You could start with 1/4 cup (35g) and add more if needed/wanted. 
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 84mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1368IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg