• Katie Lolas

Zucchini, Carrot & Feta Fritters with a Lemon Yoghurt Dipping Sauce

Updated: 2 days ago

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

Ready in: 30mins


  • 2 cups roughly grated zucchini

  • 1 cup grated carrot

  • 1 red capsicum diced

  • 3 eggs

  • 5 tablespoons flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt or less if your feta is very salty

  • 5 tablespoons feta, crumbled

  • Olive oil

  • 1 160g tub of plain YoPRO yoghurt

  • 1 lemon

  • Mixed greens and veggies of choice (for salad)

  • Splash of balsamic dressing



Step 1. Salt the zucchini and carrot with about 1 teaspoon of salt and stand for 5 minutes

Step 2. Remove excess juice from zucchini and carrot by squeezing them in your hands

Step 3. Whisk eggs in a large bowl. Add the flour, grated zucchini and carrot, diced capsicum, salt and feta in this order and mix with a fork. Finally add baking powder and stir well

Step 4. Heat olive oil in a large skillet over medium heat

Step 5. Drop 1 tablespoon of the batter into plan. Drop as many mounds as your pan can take

Step 6. Flatten slightly and fry for roughly 3 minutes on each side or until golden

Step 7. Transfer fritters onto paper towel and repeat with remaining batter

Lemon Yoghurt Dipping Sauce

Step 8. Juice whole lemon and combine liquid with tub of plain YoPRO yoghurt. Add a splash of olive oil, a 1/2 teaspoon of salt and stir through, thoroughly

Step 9. Serve warm or cold with yogurt and a side of salad dressed with a splash of balsamic vinegar

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