Baked Zucchini & Carrot Fritters

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!

Preparation time Prep: 5 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 2 medium zucchinis
  • 2 medium carrots, peeled
  • 1 ½ cups chickpea flour
  • ¼ 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
  • ½ teaspoon salt
For serving
  • ½ cup natural flavoured coconut yoghurt


  • 1Preheat the oven to 180°C. Line 2 baking trays.
  • 2Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
  • 3Add the grated vegetables and rest of the ingredients to a large bowl. Mix until well combined.
  • 4Scoop 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.
  • 5Bake 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.
  • 6Serve the fritters warm with natural coconut yoghurt.
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