Baked Zucchini & Carrot Fritters Recipe
This recipe is rated 4.6 out of 5.
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
Baking
Comfort food
Entertaining
Lazy dinners
Breakfast & brunch
Snacks
For breakfast, lunch, or dinner (or a shareable snack, really!) — these little fritters go down a treat, particularly when dunked in a light, creamy natural coconut yoghurt!
You will need
Serves 4
- 2 medium zucchinis
- 2 medium carrots, peeled
- 1 1/2 cups chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons ground flax seeds
- 1 tablespoon olive oil (optional)
- 1 tablespoon ground sage (or herbs and spices of choice)
- 1 tablespoon onion or garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For serving
- 1/2 cup natural flavoured coconut yoghurt
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat the oven to 180°C. Line 2 baking trays.
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Step 2
Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
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Step 3
Add the grated vegetables and rest of the ingredients to a large bowl. Mix until well combined.
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Step 4
Scoop about 2 heaped tablespoons of the mixture into circular fritters and place it on the lined baking trays. Repeat until you have used up the mixture.
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Step 5
Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on all sides.
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Step 6
Serve the fritters warm with natural coconut yoghurt.
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Recipe: Rainbow Nourishments
