Donna Hay’s veggie fritters

Donna Hay’s veggie fritters with courgette and carrot make for a fliptastic fast supper.

William Meppem and Chris Court


320g grated courgette (about 2 courgettes)
210g grated carrot (about 2 carrots)
150g feta, crumbled
25g finely grated parmesan
1 tbsp honey
3 medium eggs
70g wholemeal spelt flour
sea salt and cracked black pepper, to taste
2 tbsp extra virgin olive oil

1. Using absorbent kitchen paper or a clean tea towel, squeeze any liquid from the courgette (to help the fritters
hold together).
2. Place the courgette, carrot, feta, parmesan and honey in a big bowl. Crack the eggs on top and mix well to combine using a spatula. With a sieve, sift the flour, salt and pepper into the bowl and mix until everything is really well combined.
3. Heat 2 tsp of the oil in a large nonstick frying pan over medium heat. In batches of 3 or 4, spoon 60ml of the mixture into the pan and flatten with a turner or spatula (you can make any size you like, but smallish ones are easier to flip). Cook the fritters for 3-4 minutes each side or until they’re golden brown and cooked through, using a turner to flip them. Add more oil to the pan as you need it.
4. Stack and serve the fritters warm from the pan, topped, if you like, with some natural yoghurt or the cucumber hummus in the picture.

To make the cucumber hummus: Place 65g store-bought hummus, 140g natural thick Greek-style yoghurt, 45g grated cucumber and 2 tsp lemon juice in a small bowl. Add a little sea salt and cracked black pepper and mix well with a spoon.

Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit or call 0844 571 0640; p&p is free on orders over £15.