HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right icon(Vegetarian) Zucchini & Carrot Cheesy Fritters
(Vegetarian) Zucchini & Carrot Cheesy Fritters

(Vegetarian) Zucchini & Carrot Cheesy Fritters

with Pepita-Salad & Dill Parsley Mayo

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They say love is the glue that holds a family together, but we’ve done extensive field research and have discovered that it is, in fact, cheese. Gather your loved ones and stack these fritters high. It’s like a delicious game of Jenga that everyone will want to play.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 packet

grated Cheddar cheese


1 bunch

spring onions

1 bag

mixed salad leaves

1 unit


1 tub

dill & parsley mayonnaise


1 unit


1 packet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

Not included in your delivery

2 unit



¼ cup

plain flour


olive oil

2 tsp

balsamic vinegar

½ tsp


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat58.3 g
of which saturates12.7 g
Carbohydrate24.6 g
of which sugars10.3 g
Dietary Fibre0 g
Protein23.3 g
Cholesterol0 mg
Sodium747 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Grate the zucchini and squeeze out the excess moisture with clean hands or a clean towel. TIP: Removing the excess moisture from the zucchini is important to ensure your fritter batter is the right consistency and not too wet. Grate the carrot (unpeeled). Finely slice the spring onion. Cut the lime into wedges.


In a large bowl, whisk the eggs with a fork. Add the zucchini, carrot, grated Cheddar cheese and spring onion to the bowl with the eggs and stir well to combine. Add the plain flour, salt (use suggested amount) and a pinch of pepper. Stir to combine.


Heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 mintutes, or until browned. Remove from the pan and set aside.


Coat the base of the same pan with olive oil and return it to a medium-high heat. Once hot, place a heaped tablespoon of the fritter mixture into the pan and gently spread to be 1 cm thick. Cook for 3-4 minutes on each side, or until golden. TIP: You can cook a few fritters at once. TIP: Don't flip before the time is up to ensure your fritters can set. Set aside on a plate lined with a paper towel to soak up excess oil. Repeat with the remaining mixture. TIP: If needed, add extra oil to prevent the fritters from sticking to the pan.


While the fritters are cooking, finely slice the cucumber into thin discs. In a large bowl, combine the balsamic vinegar, honey and olive oil(1 tbs for 2 people / 2 tbs for 4 people). Season to taste with a pinch of salt and pepper. Add the cucumber, mixed salad leaves and toasted pepitas to the bowl and toss to coat.


Divide the zucchini & carrot cheesy fritters and the pepita-sala between plates. Top with a spoonful of the dill & parsley mayonnaise and serve with the lime wedges on the side.