So last week I posted a pic of a stack of my freshly made carrot and zucchini fritters and you guys went cah-razy demanding requesting I share the recipe with you, asap!

Well,ask and you shall receive my friend – your wish is my command ❤️❤️❤️

Allow me to formally introduce you to my deliciously simple carrot and zucchini fritters!!!

Light and fluffy, perfectly seasoned savory pancakes with a subtle hint of sweetness and are jam packed full of goodness.

I seriously can not wait for you to try these fritters for yourself because I know you are going to love, love, love them as much as I do #fritterfreaksunite

Not only are these pretty little fritters insanely delicious served hot or cold, they keep really well in the fridge for a good 5 to 7 days, are 100% freezer friendly and reheat like an absolute dream so you might want to quadruple the recipe below and make them in bulk! Seriously, do it!

One taste and I know you will be well and truly hooked!

I know I sure am.

These fabulous fritters are packed with protein and high in fiber and, thanks to the natural sweetness of our sneaky veg and a touch of magical coconut flour they also have a little of that seriously satiating, salty-sweet thang going on.

So, so good!

These fabulous fritters are guaranteed to keep you feeling full, satisfied and bursting with energy ready to take on the rest of your day!

There’s just so much to love ❤️

You see, our delicious little carrot and zucchini fritters are more than just “get out of town” delicious . . .

They are all natural, made no refined flours or sugars using just 4 simple pantry staples. All you need to get your fabulous fritter fix is – eggs, carrot, zucchini and coconut flour.

Oh and a good pinch of salt and pepper but I don’t really count those as ingredients, do you?!

Either way these fantastic fritters are made with just a handful of ingredients that I bet you have on hand already.

They are super quick and easy to prepare coming together, from start to finish, in well under 30 minutes.

And, they also happen to be naturally gluten free and paleo friendly.

But the most important thing is that they really are seriously, and I mean SERIOUSLY, delicious and you need them in your life like, yesterday!

Eat them simply as they are, serve them with some garlicky greens ( like so ), and some crispy baby taters, maybe pop an egg or two on it and have yourself one seriously incredible breakfast. Or lunch. Or dinner (brinner = winner 🎉🎉🎉 )

Delicious, nutritious, seriously satisfying!

Now, if you’re in the mood to kick things up a notch you might want to go ahead and add a dollop of coconut or Greek style yogurt, a splash or two of your fave hot sauce, some chili, a sprinkling of coriander (cilantro) and a whole lot of freshly ground black pepper then stack em’ up and dive on in . . .

Get. In. My. Belly!

However you choose to serve them you really can’t go wrong

All natural, quick and easy, deliciously simple, light and fluffy carrot and zucchini fritters;

Feel good food at it’s finest!

Make them. Eat them. Love, love, love them.

Quick and Easy Carrot and Zucchini Fritters
{Gluten Free & Paleo}

Makes approx 8 – all natural, quick and easy, light and fluffy, seriously flavorful carrot and zucchini fritters

Ingredients –

3 eggs

1 1/2 cups grated zucchini – approx 1 large

1/2 cup grated carrot – approx 1 medium

1 Tablespoon coconut flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1-2 scoops of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

Optional for serving –

Red Chili, finely sliced

Coconut cream or Greek style Yogurt

Coriander (Cilantro)

Your favorite hot sauce

A squeeze of fresh lime

Method –

1 – Place eggs into a medium size bowl and lightly whisk.

2 – Add coconut flour, salt and pepper whisk again to combine.

3 – Place your grated zucchini and carrot into a clean piece of muslin or dishcloth and twist and squeeze to ring out any excess moisture.

4 – Add your zucchini and carrot to your egg mix and stir to combine.

5 – Cook your fritters in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice) . It’s up to you how big or small you want to make your fritters.  I like mine to be on the smaller side and use a small ladle which is roughly 3 Tablespoons batter per fritter and get 8 each time. Keep in mind the bigger they are the harder they will be to flip 😉

6 – Allow your fritters to cook for 1-2 minutes, until the edges are set/nice and dry, then flip and cook for another minute.

7 – Transfer to a wire rack while your repeat this process with remaining batter.

8 – Serve hot or cold with a dollop of coconut cream or Greek style yogurt, a couple of slices of chili, a sprinkling of fresh coriander (cilantro), a splash or two of your fave hot sauce, a cheeky squeeze of fresh lime juice a whole lot of freshly ground black pepper! YUM!!!

These fritters will keep well in the fridge for up to 7 days, are 100% freezer friendly and reheat like a dream – so much to love I tell you.

Enjoy xo

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Question of the day –

What’s your current breakfast obsession?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your carrot and zucchini fritters (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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