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Cooked fritters on a plate with coriander leaves, avocado dip dolloped on top and sprinkled with sesame seeds.

Pumpkin and Zucchini Fritters

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 fritters 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Australian


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.


  • 3 cups/ 300g grated pumpkin 
  • 2 packed cups/ 250g grated zucchini, squeezed
  • 1 shallot, finely diced
  • 1/2 cup/ 60g grated feta cheese
  • 1/4 cup finely chopped coriander (cilantro)
  • 2 eggs
  • 1/2 cup/ 75g buckwheat flour
  • 2 teaspoons ground cumin
  • Salt pepper, to taste
  • Extra virgin olive oil, for frying


  1. Combine all of the ingredients in a large bowl and mix together really well.
  2. Heat a large frying pan over a low to moderate heat and grease with olive oil. (I use olive oil spray).
  3. Add a heaped scoop of the mixture (approximately 2 tablespoons) and drop in the frying pan. Flatten slightly with a from/ spatula.
  4. Cook the fritters for about 3-4 minutes on each side.


  • Can use oat flour, wholewheat flour or chickpea flour instead.
  • To make dairy free use noon dairy cheese or 2 tablespoons nutritional yeast

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