{ Ultimate Veggie Fritter }

I don’t know what’s more satisfying to sink my teeth into than a crispy fritter. Crunchy on the outside, soft on the inside, packed with colour and flavour, and in this case, loaded with good-for-you, nutritious goodness! It just doesn’t get any better than that. And as we enter into the peak of garden season here at the farm, we are loaded up with vegetables waiting to be turned into something as delicious as this.

This recipe makes good use of that garden bounty, using grated carrot, zucchini, swiss chard, fresh herbs, and a garlic scape (along with just a couple other simple ingredients). Fry them up nice and serve them with a dollop of sour cream and a squeeze of fresh lemon juice on top, and you’ll have a winner all the way around!

Thank you once more to Edmonton food blogger Jessica Musslewhite of MUSHROOMS & THYME blog for yet another delicious recipe featuring our tasty garden veggies. The whole lot of us over here in the family dove in and licked our plates clean with this one. I hope you all enjoy it too!

Ultimate Veggie Fritter


  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 2 cups Swiss chard, roughly chopped
  • 1 cup chickpea flour
  • 3 large eggs
  • 1 garlic scape, finely diced (substitute 1 tbsp diced red onion)
  • 1 tbsp lemon juice
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • Salt and pepper to taste


  • Grate zucchini and salt it while leaving to drain in a colander. 
  • Prepare remaining vegetables and place in a bowl, along with chickpea flour, eggs, lemon juice, mint, parsley and salt and pepper. 
  • Squeeze any remaining water from the zucchini and add to the bowl. Combine well.
  • Heat a large frying pan on medium heat with a tablespoon of oil. Form fritters into patties and cook for 3 minutes aside, or until cooked through.  
  • Serve with sour cream and fresh lemon juice.