Department of Health & Human Services
Premiers Active April

Vegetable Fritters

These delicious vegetable fritters make a great breakfast staple with a poached egg or just have them on their own for a quick and easy snack.

It’s the perfect recipe to make in advance and have them over several days (if you can resist eating them all in one go – they’re that good!).

Serves: 4


  • 1 carrot, grated
  • 1 potato, grated
  • 2 zucchini, grated
  • 2 eggs, beaten
  • 1 tbsp, self-raising flour
  • 1 tbsp parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • ½ tsp nutmeg, groundPepper (to taste)
  • 2 tsp extra virgin olive oil


  1. Mix carrot, potato, zucchini, eggs, flour, parsley, chives, nutmeg and pepper in a bowl.
  2. Heat one teaspoon of extra virgin olive oil in a non-stick frypan and add a few spoonfuls (dependent on frypan size and how big you want your fritters) 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.

Recipe Source



Recipe supplied by Nutrition Australia Vic Division.

For more recipes visit


Last updated: April 3, 2018 at: 8:30 am

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