Zucchini and carrot fritter stack

Recently I have become quite a fan of corn fritters and often will order them if on the menu while out for breakfast/brunch/lunch.  That said, a lot of the time they are flour filled doughy creations leaving me a bit dissatisfied after thinking I am ordering a nutritious, filling meal.  This recipe was inspired by corn fritters with the aim to add some more veges into the mix (hey, we can always do with some more veges!).

This recipe is also paleo for those of you who are that way inclined (just miss out the cheese when putting it all together 🙂 ).

Recipe (makes approx 10-12 fritters):


  • 2 carrots
  • 2 zucchinis
  • 1/2 onion
  • 2 eggs
  • 1/2 cup of almond flour
  • Coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt and pepper


  • 1 avocado
  • 1/2 red onion
  • Handful of cherry tomatoes
  • Juice of 1/2 a lemon
  • Salt and pepper
  • Grated cheese (or feta)
  • Bacon rashers
  • Coriander

How to make:

1. Grate zucchini, wring out excess water (with paper towels) and place in a big mixing bowl.

2. Grate carrot, chop onion and beat eggs and add to bowl.

3. Add almond flour, paprika, cumin, coriander, salt and pepper to mixture and combine well.  If mixture is too dry add another egg.  Set mixture aside.

4. Cook bacon until crispy.  Set aside.

5. Make guacamole. For mine I combine mashed avocado, lemon juice, salt and pepper, red onion and cherry tomatoes.  You can add sour cream too to make it extra creamy (I had none on hand last night).

6. Heat pan with butter (or preferred cooking oil – I like butter 🙂 ). Place fritter mixture onto pan in piklet size mounds.  Cook for approx 3 mins each side or till golden. Careful when flipping the first time as they aren’t as sturdy as typical corn fritters (but don’t be worried they will be fine and taste amazing!).  Continue to cook batches of fritters till all mixture is used up.

7. Turn your fritters into fritter stacks.  This is where you can get a bit creative!  Pictured below is fritter, cheese, guacamole, bacon – repeated for 3 fritters and topped with guacamole and coriander, with tomato chutney on the side.  Stack yours up how ever you wish depending on what garnish you want on your stack.

8. Enjoy!



Zuchinni and carrot fritter stack goodness



4 thoughts on “Zucchini and carrot fritter stack

  1. moveloveeat says:

    I’m not sure about zucchini (not a fan myself) but would give it a go as kumara and carrot, I saw that on a menu recently and it sounds awesome!

    • Jane R says:

      Don’t like zucchini?! Amanda! Oh dear 🙂 hehe. Yes, it would also be good with kumara and I reckon just take out the almond flour and it should be great! Maybe with some cinnamon to make it sweet? Yummmm. You’ve got me all inspired to try that now! 🙂

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