These Paleo Zucchini Fritters are one of my most favorite veggie side dishes I’ve cooked up lately. The recipe’s one I adapted from Smitten Kitchen, a really cool—though not necessarily Paleo_blog. If you have a food processor with a shredding blade, this recipe becomes even faster to make but have no fear: I broke out my trusty box grater to do the job, and it worked like a charm.
I’m extra excited about these Paleo Zucchini Fritters because it’s one of the brand new recipes in my new ebook, The Paleo Athlete!
Ingredients for Paleo Zucchini Fritters:
- 5 medium zucchini, shredded (about 4 cups)
- 2 teaspoons sea salt
- 1/4 cup coconut flour
- 1 egg, beaten
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- Coconut oil or ghee for cooking
Directions for Paleo Zucchini Fritters:
- Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
- Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
- Add the coconut flour, egg and pepper. Stir to combine.
- Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.
- Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
- Cool on a cooling rack so they don’t get soggy.
Change it Up:
- Add garlic powder or onion powder to the mix.
- Sprinkle with freshly chopped chives or parsley.
- Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.