FODMAP-Friendly Zucchini & Carrot Fritters

I have seen variations of zucchini fritters on so many FODMAP food blogs that it became difficult to figure out which one to use. In the end, I made my own recipe with ingredients I always have in the pantry, heavily drawing inspiration from my mother’s zucchini slice recipe (originally my paternal grandmother’s recipe). There should be enough for 6.5 pancake-sized fritters.

These are super, super easy to make and perfect for any meal. We had them for dinner alongside potatoes oven-roasted with garlic-infused oil and thyme, and the remaining half of the carrot grated on the side, but they would be wonderful for brunch alongside other savoury ingredients like bacon, tomatoes and eggs.

Altogether, the preparation took about 10-15 minutes, and cooking no more than 10 minutes (we could fit 3 fritters in one pan), so this recipe is perfect if you are short on time, as well as short on ingredients.



  • 1 zucchini
  • ½ carrot
  • 4 eggs
  • ½ cup self raising GF flour
  • 4 tbsp. finely grated parmesan (sharp)**
  • 1 tsp salt


  1. In a large bowl, combine eggs, flour and salt.
  2. Grate zucchini and carrot and add to mixture.
  3. Stir in cheese.
  4. Heat oil in a frypan on high heat (the amount you use is up to you – I have both accidentally overdone it (as in the picture below), and just drizzled)
  5. Dollop a ladle-sized amount into the pan for each fritter.
  6. Flip once you can see it browning on the edges.
  7. Enjoy!

(note: due to the amount of oil we used, we patted down eat patty with some paper towel to absorb excess)


Even if you removed the ease with which we made these, and the added bonus of supremely convenient ingredients, these fritters are just really, really good. I will definitely be incorporating these into my “make-every-week” recipes. As a side note, these would also be fantastic if you have picky children (or adults…) who struggle to eat their vegetables.

Enjoy those veggies!


**if you want a cheesier taste, swapping parmesan for cheddar also works.

As always, please feel free to use this recipe, but if you are sharing it online, please credit it back to me as the author 🙂


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