Vegetable Fritters

READY IN: 35mins
Recipe by bluemoon downunder

Low GI sweet potato and zucchini fritters, served with baby spinach leaves, avocado and lemon juice. Adapted from Jody Vassallo's 'Health for Life: Low GI'.

Top Review by Sydney Mike

Enjoyed the combo of veggies here, & the only thing I left out was the avocado! I patted the grated veggies dry (or at least drier!) with paper towels before adding them to the mix & that seemed to work well enough for me! These fritters turned out great & will be a nice addition to my veggie table when I have my son & his wife over! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

Ingredients Nutrition


  1. Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
  2. Heat the oil and butter in a large, non-stick pan over a medium heat.
  3. Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
  4. Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
  5. Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.

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