Department of Health & Human Services
Premiers Active April

Recipe of Week: Vegetable Fritters

A tasty veggie option to enjoy with your weekend brunch, or as a snack throughout the week. These delicious vegetable fritters are packed full of fresh herbs and vegetables and really easy to make.

Preparation time: 20 minutes
Serves: 4


  • 1 carrot, grated
  • 1 potato, grated
  • 2 zucchini, grated
  • 2 eggs, beaten
  • 2 tbs self-raising flour
  • 1 tbs parsley, finely chopped
  • 3 tbs chives, finely chopped
  • 1/2 tsp ground nutmeg
  • freshly ground or cracked black pepper, to taste
  • 2 tsp olive oil

Cooking method

  1. Mix carrot, potato, zucchini, eggs, flour, parsley, chives, nutmeg and pepper in a bowl.
  2. Heat one teaspoon of oil in a non stick frypan and add spoonfuls of mixture to the pan.
  3. Flatten mixture slightly and cook for 4 – 5 minutes on each side or until golden brown.
  4. Drain on absorbent paper, set aside and keep warm.
  5. Heat remaining oil and repeat with remaining mixture.


  • Replace sweet potato with potato or pumpkin
  • Replace capsicum with 3/4 cup corn kernels.

Nutrition information

Each serve of this recipe provides 1 serve of vegetables.

Average Quantity per serve
Energy 560kJ
Protein 5g
Total fat 3g
Saturated fat 1g
Carbohydrate 24g
Iron 1mg
Sodium 54mg
Fibre 4g


nutrition-australiaRecipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.

Last updated: November 29, 2016 at: 4:42 pm

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