• Katie Lolas

Easy Veggie Fritters with Lemon Dipping Sauce

An easy vegetarian lunch, dinner, or meal prep option! Feel free to change up the veggies or even add a little bit of cheese and your favourites herbs, and spices to change it up and keep it interesting - sometimes I like to add chili flakes or mixed herbs and they always turn out ace.

Serves: 3-4 (makes 12-15 fritters depending on the size)

Ready in: 30mins



  • 2 cups shredded zucchini

  • 2 cups shredded carrots

  • 1 cup canned corn kernels, drained, rinsed and patted dry

  • 2/3 cups plain flour

  • 1/3 cup green shallots, sliced

  • 3 large eggs, lightly beaten

  • Olive Oil


  • 1 cup plain yoghurt (I use@yoproau)

  • 1 lemon, juiced



Step 1. Remove excess liquid from zucchini by squeezing them in your hands and then patting them dry with paper towel

Step 2. In a medium bowl, add the zucchini, carrots, corn, flour, shallots, eggs, season with salt and pepper, and stir well to combine

Step 3. Add a drizzle of olive oil to a large pan on medium-high heat and add about ¼ cup of the mixture, flattening it just a bit

Step 4. Cook fritters for 3mins each side or until golden brown.

Step 5. Place the fritters on a plate lined with paper towel to soak excess moisture. Season with salt and pepper.

Step 6. Combine lemon juice with plain yoghurt and a 1/2 teaspoon of salt and stir thoroughly

Step 7. Serve fritters a dollop of sauce and a side of salad to up your greens!

Get creative with your veggie combos!

Storage: Store in the fridge in an airtight container. They’re never as good reheated as it is difficult to get the same crisp crust and they can be a little soft. However, if you want to try freezing them I suggest that you cool the cooked fritters as quickly as possible and then freeze in a solid stack in an airtight container, with baking paper in between each layer, and freeze for up to 1 month. To reheat thaw the fritters overnight in the fridge then spreading them on baking sheets and reheating them in an oven x

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