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Vegetable Fritters (Low Carb Pakora)

Marla Hingley
3 from 1 vote
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Servings 30


  • 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
  • 1/3 cup flax meal
  • 2 eggs
  • 1/4-1/2 tsp garam masala


  • Sauté yellow pepper and onion in oil until golden brown. Add garlic and sauté another minute. Set aside to cool in a large bowl.
  • 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.
  • Add in remaining ingredients, tossing together until well combined.
  • 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.
  • 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.
Tried this recipe?Let us know how it was!