Pumpkin and Zucchini Fritters (Gluten-Free)

These pumpkin and zucchini fritters are so easy to make, packed with veggies and downright addicting! They’re gluten free, made in one bowl and great as a snack, lunchbox addition or part of a main meal.

I have the BEST healthy vegetable fritter recipe to share with you today. 

Anyone who knows me know I’m always on the hunt for fast and tasty ways to add a veggie component to any meal. And these pumpkin and zucchini fritters are such a delicious and healthy addition to your weekly meal prep! They are made with all gluten-free ingredients and easily dairy free if you leave out the feta for sub it for a non dairy one you love.

These are the type of recipe you can really add anything you want to them to fit what you are craving. I love serving mine with a thick smear of avocado dip or over a big salad with some sweet potato fries. If you are pressed for time they are perfect to make and have on hand for easy lunch or dinner option too.

You can of course adjust the seasoning to suit your palate so if you like a little heat, add some curry powder or garam masala spice. We usually do ground cumin and fresh coriander (cilantro) but any fresh herb will work. I’ve made this pumpkin fritters recipe so many times now and I honestly don’t think you can stuff it up. It is very forgiving, as long as you stick to the measurements!

Ingredients you’ll need:

These pumpkin and zucchini fritters are packed with all the vegetable + herb goodness. Here’s what you’ll need:

• Pumpkin: I like Japanese pumpkin best in these. It forms the bulk of the patties, and it’s a great way to sneak more veggies into your everyday meals.
• Zucchini: Grated and squeezed to get ride of the excess moisture.
• Feta cheese: adds lovely cheesy creaminess, but you could add parmesan cheese or leave the cheese out entirely for a dairy-free version.
• Shallots: adds a mild and delicate onion flavour with a hint of garlic. Can sub with 1/2 a brown onion.
• Eggs: 2 lightly beaten eggs are need to help bind the flour. 
• Buckwheat flour: I’m using gluten free buckwheat flour, however oat flour or wholemeal flour will work too
• Fresh herbs: I used coriander (cilantro) but any fresh herb will work. Parsley, mint or basil are lovely additions too.
• Ground cumin: for flavour. Otherwise ground coriander or even garam masala tastes divine. Use your favourite herb/ spice or a blend!
• Salt and Pepper—  for that perfectly seasoned flavour

How to make these gluten-free pumpkin and zucchini fritters

Best part about these fritters is they only require one bowl and a box grater. So easy!

Grate: Start by grating the pumpkin and zucchini and on a box grater.

Squeeze zucchini: Using your hands, squeeze out as much excess moisture from the zucchini as possible.

Combine: Add all of the ingredients to a large bowl and mix together really well.

Heat pan: Heat a large frying pan with lover a low to moderate heat and grease with olive oil.

Cook: I use a soup spoon to scoop out a heaped amount of the mixture and place in the frypan. You can cook a few at time as long as the edges do not touch.

Flip: Cook a few minutes on each side and then serve on a plate.

How to serve fritters

For me, I like to enjoy these on their own or with a dipping sauce. But you can also treat these fritters as an accompaniment to any meal. 

• Serve as an appetiser: If you’re cooking up a much larger dinner, pumpkin and zucchini fritters will be a great finger food to warm up everyones tastes buds 
• Serve as a side dish. For a more hearty meal, they pair great with a piece of pan-seared salmon or chicken, salad and roasted sweet potato chips.
• Add a salad. To add a refreshing bite, a simple kale salad, cabbage slaw or grain salad will help round out the flavours. 

Storing and reheating leftovers

These pumpkin and zucchini fritters make a great addition to meal prep however will loose there slight crisp the following day. Nothingness, they still taste just as delicious. Here’s a few storage options. 

• Refrigerate: Place cooled fritters in an airtight container and store for up to 5 days in the fridge. 
• Freeze: Use a freezer safe container or snap lock bag and store for up to 2 months in the freezer. Just make sure to place baking paper between them if you stack them.
• To Reheat: Thaw the pumpkin fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave fr about 20 sec. Or for a more crisp texture, fry them in a dry frying pan for about a minute on each side.

Pumpkin health benefits 

Pumpkin has an amazing nutrition profile. This orange veggie is great source of

• Vitamins, like vitamin A (1 cup cooked provides 457% of your daily needs),C, E and multiple B vitamins.
• Minerals like magnesium, potassium and manganese, and multiple B vitamins.
• Dietary fibre, with one cup of cooked pumpkin providing 7 grams. 
• Beta-carotene, which gives it’s orange colour! It is a plant pigment that has antioxidant properties and converts into vitamin A in the body.

Zucchini nutrition facts:

This green summer squash is a great source of:

• Vitamins, like vitamin A, C, K, B6, folate, 
• Minerals like manganese, magnesium, potassium, and copper
• Dietary fibre, with one medium zucchini providing 2 grams or 8% of your daily fibre needs
• Antioxidants, especially carotenoids like lutein and zeaxanthin

A few of my other favourite veggie packed recipes:

Sweet Potato Quinoa Bites (Gluten-free + Vegan)

Mini Spinach and Feta Quiche

Baked Broccoli Pumpkin Tots

Baked Sweet Potato Zucchini Tots (Paleo + Vegan)

If you try this pumpkin and zucchini fritters recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print