Zucchini Fritters

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Zucchini Fritters

There is something about these zucchini fritter that makes everyone around me so happy! I end up making a double batch and freezing them.  I always start by making these as a side dish but the best part is for breakfast. Just warm the fritter in the microwave for under 1 minute and top with a poached egg.

You can also add other vegetables such as a sweet potato, yellow onion or red bell pepper.  This is a great way to use left over vegetables in your refrigerator.

**Cindy's Tip! There are a couple of ways to shred your zucchini.  I use the blade attachment on my food processor or you can use a box cheese grater.  To do this, clean your zucchini, cut off both ends and grate. ** 

You can also find this recipe in my cookbook: Paleo Italian Cooking.



  • 4 small zucchinis (or 2 medium)
  • 2 teaspoons sea salt
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 3-4 green onions (scallions)--finely chopped
  • 3 large eggs (beaten)
  • 3 tablespoons coconut flour
  • coconut oil for frying


  1. Place shredded zucchini in a colander, sprinkle with salt and let stand at least 15-20 minutes.  Then squeeze dry using your hands or a white towel and place in a large bowl.

  2. In a large mixing bowl, odd the basil, parsley, pepper, onion, eggs and coconut flour and mix well.  If batter is too runny, add a little more coconut flour.

  3. Heat oil in a large saute pan or braising pan with about 4 tablespoons of oil.  You can test the oil by adding a drop of water--If it sizzles then it is hot enough.

  4. Using an ice cream scoop (this ensures that all of your fritters will be the same size), scoop your batter then using your hands or back of a spoon, flatten and form carefully in the oil.

  5. Fry until golden brown on both sides, for about 2-3 minutes.  Do not over-crowd the pan (do in batches).

  6. Place on a paper towel to drain and serve warm.

    **Note: You can also create ball size fritters by scooping out into a ball and dropping into the oil of a deeper pan of oil**

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