Zucchini & carrot fritters - Emily Skye

Zucchini & carrot fritters

Zucchini & carrot fritters

I love being able to whip up something delicious and satisfying even when I have very few ingredients in my cupboard. Which is one of the reasons I enjoy these zucchini & carrot fritters so much! They are quick and simple to make, and only use common ingredients you will likely have in your fridge!


  • 2 large zucchini, grated
  • 2 large carrots, grated
  • 2 green onions, chopped thinly
  • 2 eggs
  • 1/2 cup coconut flour
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 2 tsp. Curry powder
  • 1 tsp. salt


  1. Add the carrot, zucchini, onion, flour, curry powder and salt in a large mixing bowl and toss until combined.
  2. In a separate bowl beat the egg and the milk together before adding to the other mixture, stirring until well combined.
  3. Heat some of the oil in a skillet over a medium head then ladle a couple of small portions of the batter on the pan, making sure they don’t touch. Aiming for small pikelet sized fritters.
  4. Cook for 3- 4 minutes on each side, or until browned, then transfer to a serving plate before continuing to cook the remaining batter.
  5. These are delicious just as they are, or served as an alternative to burger patty, with a side salad, or even kept in the fridge and munched on cold.
  6. Enjoy! 

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