Baked Zucchini and Carrot Fritters (GF)
This recipe is colourful, flexible and wholesome. Made from ingredients that are easy to keep on hand and even easier to put together. I love recipes like this because they make healthy eating feel practical rather than overwhelming.
Golden baked zucchini and carrot fritters arranged on a plate, made with chickpea flour, herbs, and nutritional yeast for a simple gluten-free, plant-based recipe.
Zucchini and carrot bring moisture, colour, and natural sweetness, while chickpea flour helps bind everything together and adds a little extra plant protein and fibre. Flaxseed meal gives the mixture more structure, nutritional yeast adds a savoury depth, and the herbs bring that lovely homemade flavour that makes these feel extra comforting.
Ingredients
2 medium zucchinis
2 medium carrots
1 cup frozen edmame
1 and 1/2 cups chickpea flour
1/4 cup nutritional yeast
2 tbsp flaxseed meal
1 tbsp olive oil
1 tbsp thyme
1 tbsp oregano
1 tsp onion powder
1 tsp baking powder
1/2 tsp salt
Method
Preheat oven to 180degrees Celsius and line your baking tray.
Soak frozen edamame in boiled water for 10minutes to thaw.
Using a food processor or hand grater, grate the zucchinis and carrots and then add to a bowl.
Add edamame, chickpea flour, nutritional yeast, flaxseed meal, olive oil, thyme, oregano, onion powder, baking powder, and salt. Mix well until everything is evenly combined and the mixture holds together.
Using wet hands, shape into fritters and place on a lined baking tray. Bake for 15minutes, carefully flip each one and cook for an additional 5 minutes until golden-brown on all sides.
Enjoy warm, on their own or with your favourite dip.
Serving ideas
These fritters are easily frozen, refrigerated and reheated to serve alongside a fresh salad, steamed vegetables, avocado, or a simple yoghurt-based sauce if tolerated.
They also make a useful meal-prep option, as they can be cooked ahead of time and reheated when needed. For a more complete meal, pair them with extra non-starchy vegetables and a source of healthy fat to further support satiety and blood sugar balance.
Naturopathic Benefits
Plant Protein Boost
Plant proteins help make meals more satisfying, more balanced, and often a little more sustaining too.
They’re especially useful when you want something that feels nourishing but still simple enough for everyday life. Ingredients like chickpea flour, beans, lentils, seeds, and legumes can all help build that sense of fullness while also contributing fibre, which is such an important part of gut health and overall wellbeing.
Nutritional Yeast
Nutritional yeast is one of those ingredients I reach for when I want to add a savoury, almost cheesy flavour without making things complicated. It works beautifully in fritters, bakes, dressings, and sauces, and it can really help bring a recipe together.
Nutritionally, it can contribute B vitamins and a little protein, depending on the brand, which makes it a handy pantry staple to keep around. It’s one of those ingredients that adds both flavour and function, which I always appreciate.
It also pairs so well with vegetables and plant-based ingredients. In a recipe like this, it helps give the fritters a deeper, more rounded flavour that feels satisfying and a little more special, without needing much effort at all.
This recipe is perfect for those who struggle with:
not getting enough protein
increasing plant protein sources
microbiome imbalances
mineral deficiencies
unstable energy levels
not getting enough fibre
chronic constipation
insulin resistance
fatigue or low energy
dairy sensitivity
coeliac disease or gluten sensitivity
inflammatory conditions
Or those just looking to boost their nutrient intake and diversify their diet! This recipe is a supportive dietary addition and not a cure for any specific condition. It should be part of a holistic approach that may include other dietary changes, lifestyle modifications and/or medical treatment as recommended by a qualified healthcare professional.
