These Paleo Zucchini Fritters are one of my most favorite veggie side dishes.
There’s something about the humble zucchini that gets elevated with these gluten-free and whole30 friendly fritters. If it’s late summer and you have a bumper crop of zucchini, definitely make these Paleo Zucchini Fritters to use them up.
How Do You Make Shredded Zucchini?
Shredding your zucchini is pretty simple. You can either break our your trusty box greater and shred away. Just place it over a large bowl so you can catch all the zucchini pieces.
Or, if you have a food processor (see the exact one I have) that comes with a shredding blade, use that. It’ll reduce the job to just seconds.
Tips for Making Zucchini Fritters
The key to good fritters is getting as much moisture as possible out of the zucchini.
To do that, you’ll lightly salt the zucchini, allowing it to drain over a large bowl or in the sink. The salt pulls out the excess moisture in the zucchini. It’s tempting, but please don’t skip this step.
If you do, your paleo zucchini fritters will fall apart when they cook. And that’s not very fun!
Of course, be sure to give the zucchini a rinse to remove the excess salt. I really recommend squeezing the salted and rinsed zucchini through a few layers of cheesecloth for best results. And trust me, you really have to squeeze hard.
It’s like getting bonus workout at the same time, right?!
When you’re cooking your fritters, they won’t tend to hold together as strong as a recipe that contains gluten. In other words, these paleo zucchini fritters are a bit fragile, flip them over with care when cooking.
What To Serve Paleo Zucchini Fritters With
One of the most common questions I get about this recipe is what to serve them with. The answer, of course, is whatever dipping sauce you like. Here are a few of my favorites:
This recipe was adapted from Smitten Kitchen.
Paleo Zucchini Fritters Recipe
This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how!
- 2 zucchini medium, shredded (about 5 cups)
- 1 tsp sea salt
- 1/4 cup coconut flour
- 1 egg beaten
- 1 tsp black pepper
- 1/4 tsp cayenne pepper optional
- Coconut oil or ghee for cooking
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. Rinse thoroughly under water. Really move the shredded zucchini around under the water to remove the salt. If you skip this step, the fritters will be very salty…but if you don’t use salt, the fritters will become extremely soggy and fall apart.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. 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 ¼ 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 or 5 in a large skillet at one time.
Cook each side for 3 to 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.
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