Vegetable Fritters

193 Reviews
90% would make this recipe again

A successful way to have the kids asking for more vegetables.

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Preparation : 10 min Cooking : 25 min
230 calories/serving


parchment paper
2 carrots, coarsely grated 200 g
2 zucchini, coarsely grated 260 g
2 sweet potatoes, coarsely grated 360 g
6 green onions/scallions, finely chopped
1 1/2 tbsp olive oil 23 mL
1/8 tsp cayenne pepper 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 eggs size large
1 cup Parmesan cheese, grated 50 g

Before you start

The quantities given here are based on this recipe served as a starter. If serving as a side dish, divide the quantities by two.


  1. Preheat the oven to 205°C/400°F. Line one or more large baking sheets with parchment paper.
  2. Prepare the vegetables: Coarsely grate the carrots, zucchini, and sweet potatoes; finely chop the green onions. Put all the vegetables in a bowl, then stir in the Parmesan cheese. Add the egg(s), Cayenne pepper, oil, a little salt, and pepper to taste. Mix well, then portion out the mixture onto the prepared baking sheet(s), forming rounds with a diameter of about 10 cm (about 4 per serving).
  3. Cook in the middle of the oven 12 min, then delicately turn over the fritters and continue to cook until they are golden-coloured, about 12 additional minutes.
  4. Serve.


These fritters may be kept up to 3-4 weeks in the freezer. They may then be defrost and warmed up in the oven at 205°C/400°F for about 10 min or until warm.

Nutrition Facts Table

per 1 serving (230 g)


% Daily Value




11 g

17 %

Saturated 3.6 g
+ Trans 0 g

18 %


110 mg


300 mg

12 %


22 g

7 %


4 g

18 %


9 g

Net Carbs

18 g


11 g

Vitamin A

200 %

Vitamin C

49 %


20 %


11 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Calcium, Fibre, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Copper, Iron, Vitamin B1, Vitamin D, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 1
Fats 1 ½

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193 Reviews (188 with rating only) 90% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

I made these for a dinner party & served them on top of baby spinach with a honey mustard vinegrette. I made a yogourt sauce to go on top of the patties & sprinkled some crispy bacon on them. They were absolutely awesome!! To die for. Will make them over & over again

Useful 8
october 20, 2021

The end result was tasty, but only the adults liked them. I found them difficult to make because they didn't stick together. The recipe made a huge batch, which required me to cook them in several batches. Not worth the time & effort.

Useful 3
october 20, 2021 | I would make this recipe again

These turned out tasty! The scallions are great in combination with the other flavours. I only managed to make 3 patties per serving (12 patties for 4 servings), compared to the 4 described in the recipe. Don't expect these to be crisp, but even though they seem soft after 12 minutes, they're still in good shape to be flipped. I did use parchment paper on a disposable cookie sheet. After the second 12 minutes, I didn' think they looked golden enough, so I flipped on the broiler just for a couple of minutes. I recommend not salting them very much during cooking and certainly not after they're done. The scallions add bite and remember that parmesan is high in sodium. They are also more filling than they may seem!

Useful 3

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