Curry Veggie Fritters  

Golden, crispy, and packed full of flavour!

Canada’s Food Guide recommends to include a variety of plant-based foods in your diet to provide all of the essential amino acids needed for your body to thrive. These fritters are the perfect way to boost your vegetable intake and include a variety of colourful vegetables and even sunflower seeds for added fibre and crunch. These fritters can be a side dish to dinner or pair well with eggs for breakfast as leftovers if you are following a lacto-ovo vegetarian diet. These are also great for meal prep and reheated in an air fryer or microwave the following day!

Makes 4-6 serving

What You Need 

Curry Vegetable Fritters Ingredients  

• 2 cups grated zucchini
• 2 cups grated carrot
• 2 garlic cloves crushed
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup sliced green onion
• 2 tbsp sunflower seeds
• 2 eggs
• 2/3 cup whole wheat flour
• Optional: you can add minced spinach, diced mushroom, canned or frozen corn as well
• 2 tsp curry powder – if desired or fresh herbs of choice 
• Oil for pan frying  
• To serve: fried egg and dollop of plain Greek yogurt or hummus. 

How to Make the Curry Vegetable Fritters Recipe

1. Prepare all of the veggies. In a large bowl mix together grated zucchini, grated carrot, garlic, diced bell pepper, onion, sliced green onion, sunflower seeds, eggs and whole wheat flour. Add curry powder to mixture if desired and mix together well.
2. In a medium size frying pan, over medium-high heat, add oil and place mixture in pancake forms to pan fry. Flip when browned on one side. Keep in oven to keep warm. Serve and enjoy!

Did you give this recipe a try? Make sure to post a photo of your fritters recipe and tag us on Facebook and Instagram @healthstandnutrition!

Nutrients per serving without toppings

174 Calories  
26 g Carbohydrates  
8.4 g Protein  
4.8 g Fat  
5 g Fibre