I’ve been playing around with these carrot and zucchini herb fritters since we had them while staying at my sisters beach house at the start of summer. I love that they’re mostly vegetables bound together by a little egg and ground almonds which means as well as being packed with phytonutrients, they’re also full of protein!

I’ve been trying out various herbs and flavouring combos, but kept coming back to spring onions with an abundance of green herbs. That said, these fritters are so easily adaptable if you don’t have a particular herb or you think a certain spice would go well in them then feel free to tweak to your liking. My 3 year old niece loves them (made without the chilli of course) and they’re a great way to get a good amount of vegetables into little mouths.

This recipe is quick and easy to prepare. The hardest part is having the patience to grate the carrots and zucchini, then it’s just a matter of stirring everything together and cooking in a fry pan with coconut oil.

I found this photo shoot rather hard, not because I couldn’t get the shot but because these fritters are so damn tempting with their crispy little edges! If a piece broke off before I knew it, it was in my mouth. And then suddenly I was eating the whole fritter! Needless to say it doesn’t really matter if you eat the lot as they’re completely dairy, gluten, sugar and carb free. Win win!

I hope you love these as much as I clearly do, and let me know when you try them in the comments below. Enjoy!

p.s. If you liked this recipe you might also like my new beetroot and zucchini version here!

Carrot and Zucchini Herb Fritters

Makes: 20 fritters  Serves: 2-3
Prep time: 30 minutes  Cook time: 20 minutes

3 carrots (approx 200-250g)
2 zucchini (approx 200-250g)
2 spring onion
1 handful Italian parsley
1 handful fresh basil leaves
1 handful fresh mint leaves
1 fresh red chilli (optional)
3 Tbsp ground almonds
Himalayan pink salt and pepper to taste
2 to 3 eggs

coconut oil for cooking

Grate the carrots and zucchini and place into a large mixing bowl. Chop the spring onions into small rounds and add to the bowl. Roughly chop the herbs and add to the bowl. If using the chilli finely chop and add to the mixture. Add the ground almonds and season with salt and pepper. Stir the mixture until evenly combined.

In a small bowl lightly beat the eggs with a fork or whisk. If your eggs are small and your mix looks dry use 3. Pour into the mixture and stir well to ensure the egg is evenly distributed.

Heat a fry pan over medium high heat and add a heaped teaspoon of coconut oil. When hot, add spoonfuls of fritter mixture and shape into round fritter shapes. Fry until you can see the edges turning a golden brown then flip and cook the other side. Fritters are ready when they turn a nice golden colour.

Pile the cooked fritters onto a plate (keep warm in a low oven if you’re making these in cold temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed. When ready, serve the fritters warm sprinkled with chopped spring onions or herbs.

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