Pumpkin & Zucchini Fritters

These tasty fritters have very few ingredients, making them an easy option to whip up and serve when you’re short on time.

Pumpkin & Zucchini Fritters



Prep time




  • 2.5 cups grated butternut pumpkin

  • 2.5 cups grated zucchini

  • 2/3 cup almond flour/meal

  • 2 large eggs

  • 1.5 Tbsp minced sage/herbs

  • 1/4 tsp Himalayan pink salt

  • 1/8 tsp ground black pepper


  • Preheat oven to 95°C and place a rack in the middle.
  • Remove excess moisture from vegetable after grating using paper towel.
  • In a large bowl combine shredded butternut pumpkin, zucchini, almond flour, eggs, sage, salt, and pepper.
  • Mix well until combined.
  • Heat two/three tablespoons of oil/ghee in a large heavy frying pan over medium-high heat.
  • When sizzling scoop 2 heaping tablespoons of mixture into the pan, press them flat with the help of a spatula, and cook until golden-brown, about 3 minutes on each side.
  • Pop the cooked fritters in the oven to keep them warm.
  • Serve with a side salad or portion of organic/lean meat chicken, beef, lamb, fish or add homemade pate.

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