Skill Level: Intermediate
Total Time: 25 minutes
Servings 4


  • 1 medium Carrot
  • 1 small Zucchini
  • 1 small Yellow squash
  • 1 small Red onion, minced
  • 2 cloves Garlic, minced
  • 1 each Egg, local if possible
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1 tsp. Oregano, dried
  • ½ tsp. Cumin
  • ½ cup AP Flour
  • 4 T. Olive oil, separated


  • Grate carrot, zucchini, and yellow squash into ribbons with a cheese grater. Set into mixing bowl.
  • Add all ingredients, except for the olive oil, to the bowl and mix thoroughly until well incorporated.
  • Form the mixture into small patties (using about 2 tablespoons of batter for each).
  • Add 1 ½ of olive oil to a preheated medium sized skillet.
  • Place 3-4 patties into oil, cook for 1 ½ -2 minutes on each side until done. Set onto a plate and cover with foil to keep warm.
  • Prepare the rest of the patties until all of the mixture is gone, replenishing the oil as needed.


Servings: 4
Serving Size: 3 fritters
Nutrition Information:  These fritters can easily be adapted to integrate more protein such as chickpeas, cooked lentils or cashews (may need to mix into a food processor if adding extra ingredients).  Dairy free, nut free.