Vegetable Fritters (Low Carb Pakora)
Author: Marla Hingley
Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hour
  • 1 yellow pepper
  • 1 small onion
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 zucchini (about ½ cup), shredded
  • ½ rutabaga (about ¾ cup), shredded
  • ½ tsp salt
  • ¼ cup melted butter or coconut oil
  • ⅓ cup flax meal
  • 2 eggs
  • ¼-1/2 tsp garam masala
  1. Sauté yellow pepper and onion in oil until golden brown. Add garlic and sauté another minute. Set aside to cool in a large bowl.
  2. In a another bowl, toss zucchini and rutabaga with salt and let sit for 20 minutes (to release their moisture). Pat dry with paper towel then add to large bowl.
  3. Add in remaining ingredients, tossing together until well combined.
  4. Using a medium cookie scoop (1.5 Tbsp), portion out mixture and place on a parchment lined baking sheet (should make about 30 fritters). Lightly spray each with oil, then bake at 400°F for 20-25 minutes.
  5. Enjoy hot out of the oven with your favorite dip or sauce (like chutney, guacamole, or sour cream).
I tried deep frying these as well, but found that baking created a crispier crust.
Recipe by Gluten Free Club at