Zucchini & Carrot Fritters

Zucchini Carrot Fritters

These Zucchini & Carrot Fritters are the perfect lunchbox meal for a busy Mum or hungry bubba. This recipe is very flexible, serve with a side of quinoa and salad. Dairy or no dairy, it’s your kitchen you can simply alter this recipe to suit you and your babies needs.

Ideal for toddlers 1yo+
Potential allergens: This recipe contains dairy.

Serves 8-10 small fritters


  • 1 grated zucchini

  • 1 grated carrot

  • 1/4 cup grated cheese

  • 3 eggs

  • 1/3 cup flour

  • 1 spring onion chopped

  • 1 tbsp olive oil


  • Grate the zucchini and use your hands to squeeze out the excesses liquid.

  • Grate the carrot and add the zucchini into a bowl.

  • Whisk the 3 eggs in a separate bowl.

  • In the bowl with carrot and zucchini, add the rest of the ingredient followed by the whisked eggs last. Stir to combined making sure there are no lumps in the mixture.

  • Add salt & pepper for taste and heat a pan over medium heat with the olive oil.

  • Form small patter with the mixture in your hands and carefully place into the pan. Cook the fritters for 2-3 minutes before flipping. Turn down the heat if needed to ensure they are fully cooked.

  • Transfer fritters to a plate to cool.

Jessica tranRecipes