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Shredded pumpkin and carrot fritters

Shredded pumpkin and carrot fritters

Total Time
45 min
15 min
30 min
Looking for new ways to experiment with pumpkin? These flavour-packed fritters, with a subtle hint of sweetness, make a delicious meal or snack at any time of the day.


Butternut pumpkin

500 g, peeled, coarsely grated


250 g, coarsely grated

Brown onion

1 medium, coarsely grated


1 medium, lightly beaten

Plain flour

¼ cup(s), (35g)

Fresh lemon rind

2 tsp, finely grated

Orange rind

1 tsp, finely grated

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Lemon juice

½ tbs

Green shallot(s)

2 individual, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Line a large bowl with a clean tea towel. Add pumpkin, carrot and onion. Gather ends of tea towel together then twist and squeeze to remove excess liquid from vegetables. Transfer grated vegetables to a clean large bowl. Add egg, flour, 1 teaspoon lemon rind and orange rind. Season with salt and pepper and mix well.
  2. Drop loosely packed ¼-cup measures of vegetable mixture onto prepared baking trays in mounds. Press each one slightly to flatten into a 7-8cm round and lightly spray with oil. Bake for about 30 minutes, swapping trays halfway through, until fritters are cooked and edges are browned.
  3. Meanwhile, combine yoghurt, lemon juice and remaining rind in a small bowl. Serve fritters sprinkled with shallots and dip on the side.


Use a food processor with the grater attachment to grate veggies and halve prep time.