#FOODIEFRIDAY - Carrot and Courgette Fritters | U Fit Studio

Carrot and Courgette Fritters


  • 1 Courgette – grated
  • 1 Carrot – grated
  • 20g Oat Flour
  • 1 tsp Smoked Paprika
  • Salt/Pepper
  • Portobello Mushroom
  • 1 Egg
  • Spinach


  1. Squeeze all excess water from your courgette. I did this using a linen cloth and removing the water will ensure your fritters will bind together
  2. Mix the courgette, carrot, oat flour, smoked paprika and salt/ pepper
  3. Form into 3-4 fritters, and bake in your oven at 180oc for 10-15 minutes
  4. Bake your Portobello mushroom in the oven for 5 minutes
  5. When the fritters are golden and crispy on the outside, poach your egg
  6. Stack your fritters with your mushroom layered in between and top with the egg