Carrot and pumpkin fritters

Carrot and pumpkin fritters

Today we will prepare some delicious carrot and pumpkin fritters. One of our favorite ways to enjoy carrot fritters is as a hot breakfast with poached eggs on top or in a tossed salad.


  • 3 carrots ( 170 grams )
  • 3 tablespoons of wheat flour
  • 1 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil or coconut oil for frying
  • 1 1/2 zucchini (350 grams)
  • 1 small onion
  • 3 eggs
  • Cream cheese to taste for garnish


  1. Finely grate the carrots, zucchini and onion; place the vegetables in the center of a large clean kitchen towel. Gather the ends of the towel and twist them together to form a small sack. With the sack over the sink, squeeze the excess water out of the vegetables. Place everything in a large bowl. Then add the flour, eggs and pepper; stirring the mixture well.
  2. Heat the oil in a medium non-stick skillet over medium heat. Cook our carrot and pumpkin fritters in batches of 3, carefully pouring the mixture into the pan. Cook each side for 4 minutes until golden brown. Add a little oil to fry the whole mixture.
  3. Serve with cream cheese to taste and sprinkle with parsley.

Tips and advice

  • The dried parsley is just a suggestion for seasoning. You can also use a teaspoon of ground cumin, coriander or turmeric.


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