macadamia fritter with yoghurt dip

Quick and crunchy macadamia and veggie fritters

These crunchy macadamia and vegetable fritters are the perfect way to use up your leftover vegetables to get more fibre in your diet, along with healthy fats from the creamy macadamias.
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  • 4
  • 10
  • 20 minutes
  • 10 minutes
  • Average
Nutrition per serve
  • Energy 1260kJ
  • Fat - total 20.4g
  • Fat - saturated 3.4g
  • Protein 7.7g
  • Carbohydrate 19g
  • Fibre 6.1g
  • Sodium 98.1mg


  • 2 cups zucchini, coarsely grated, drained and excess juice squeezed out
  • 2 cups carrot, coarsely grated
  • 1 clove garlic, crushed
  • 3 spring onions, white part only, finely chopped
  • 1/3 cup macadamias, coarsely chopped
  • ¼ cup plain flour
  • 2 eggs
  • 1 cup water
  • 2 tablespoons oil for frying
  • 4 tablespoons of Greek yoghurt


  1. Place the carrot, zucchini, garlic, spring onions and macadamias in a bowl.
  2. In a separate bowl, stir together the flour, eggs and water until smooth. Add to the vegetable mixture and stir thoroughly to combine. Allow to stand for 15 minutes.
  3. Working in batches, heat enough oil to cover the base of a frying pan and add 2 heaped tablespoons of mixture per fritter. Cook until crisp on one side and the fritter turns easily. Flip and cook the remaining side. Transfer to a plate to keep warm while cooking the remaining mixture.
  4. Serve with a dollop of Greek yoghurt and sprinkle with extra macadamias and chilli if desired.

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Provider Acknowledgement

Recipe and image kindly provided by Australian Macadamias –

Disclaimer: The above recipe meets Diabetes Queensland’s nutrient criteria. However, the opinions expressed on Australian Macadamias do not necessarily reflect the views of Diabetes Queensland.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.

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