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  • Writer's pictureKatie Lolas

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

Updated: May 25, 2020

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 tsp baking powder

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

  • 5 tbsp 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 pan over medium heat

Step 5. Drop 1 tbsp of the batter into pan. 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 a paper towel and repeat with remaining batter

Lemon Yoghurt Dipping Sauce

Step 8. Juice whole lemon and combine the liquid with a 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

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story

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