Recipe: Cheese & Veggie Fritters

Recipe: Cheese & Veggie Fritters

Latest in Lifestyle

Vegetables aren't just for dinner.


TAKE advantage of in-season zucchinis by adding them to your breakfast for a healthy start to your day with this quick and easy recipe.

Makes 10.

Prep Time 5 Minutes

Cook Time 15 Minutes


3 eggs

3 cups grated zucchini

3 cups grated carrot

3 tsp coriander powder

3 pinches of Seaweed Salt

1 cup chopped coriander

1 cup cheddar cheese, grated

¼ cup of buckwheat flour

1 tsp Turmeric Powder

Coconut Oil or butter


1. Add the grated carrot and zucchini into a bowl and sprinkle the salt over the top. Allow this to sit for a few minutes.

2. After a few minutes, some of the water from the vegetables will be drawn out because of the salt. Discard the water (we got rid of roughly 1/4 of a cup).

3. Now add the remaining ingredients to the bowl and mix together to combine.

4. Heat a large frying pan over medium heat and add some coconut oil or butter and allow it to melt and cover the entire pan.

5. Add 3 dollops of the batter into the pan, evenly spaced apart to create 3 fritters, cook each side until golden brown and cooked through.

6. When they're cooked, place them onto a plate.

7. Continue cooking the fritters in batches and adding butter or coconut oil to the frying pan as needed.

8. When they’re ready to serve, enjoy.

* Edited recipe courtesy of