This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

Zucchini Fritters (Gluten-Free)

These Paleo Zucchini Fritters are one of my most favorite veggie side dishes.

This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

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!

This Paleo Zucchini Fritters Recipe is grain-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

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.

This Paleo Zucchini Fritters Recipe is grain-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

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.

This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

Paleo Zucchini Fritters Recipe

Course: Side Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 65 kcal

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


  1. 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.
  2. 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.
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. 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.
  5. 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.

Recipe Notes

Cool on a cooling rack so they don’t get soggy.

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Paleo Zucchini Fritters Recipe
Amount Per Serving
Calories 65 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 620mg26%
Potassium 270mg8%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 3g3%
Protein 3g6%
Vitamin A 300IU6%
Vitamin C 17.6mg21%
Calcium 22mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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This Paleo Zucchini Fritters Recipe is gluten-free and simple to make. The key is getting the zucchini dry enough. Learn how! |

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184 Responses

  1. Can’t wait to try this, I’ve been experimenting with all kinds of ‘fritters’ lately! If you’re a no-egger, shred a couple of green plantains and mix in-they’re sticky enough to help hold the fritter together from start to finish! Thanks!!!!

    1. Delicious!!! I used cheesecloth like another poster recommended and it helped wring the moisture out. I should have doubled the recipe though. So good everyone wanted more! Great way to get your veggies!!!! By the way, mine stayed together just fine! Thank you!

    2. Jan- the plantain idea is awesome. Thanks for sharing that. What other recipes would that work for?Do you have any other egg free ideas?

      1. can substitute 1 tablespoon ground flaxseed meal + 2-3 tablespoon water for a Vegan “egg”. Let sit for about 10 minutes before adding to the mix, to let the flaxseeds swell up…

  2. I love zucchini fritters,, last time i made them i added a bit of fresh caught wild salmon my friend ‘fished and shared’ with me. It made for a great fritter!

  3. I read The Smitten Kitchen, too! I read her post on the zucchini fritters and though, “oh those sound yummy! I should make them!” ~~ and now, here you are with a paleo friendly version. Definitely need to get moving and make them!

  4. i have made zucchini fritters before, but not yours! so i will have to change that 😉

    also so excited for the ebook next month 😀 i think about it every day 😀

  5. We made these last night and they were waaaaay too salty. I couldn’t eat them 🙁 Should it be one teaspoon of salt instead of one tablespoon?

      1. I’m not salt sensitive at all. I actually checked the original recipe you adapted from Smitten Kitchen and it called for one teaspoon of salt, not one tablespoon. You might want to edit your recipe.

        1. Check it out…already did, but I tried it with one teaspoon, and it was far underseasoned to my tastebuds. I added the option to rinse it.

        2. Also please note that her recipe calls for 2 zucchini…mine uses 5. If you’re following her recipe, that would mean at least doubling the amount of salt to 2 teaspoons. Thanks!

  6. Made them..way to salty and they wouldn’t stay together….I. Mixed the coconut flour and egg first before putting in the zucchini bowl…was that the problem?

  7. Awesome sounding recipe, unfortunately mine completely fell apart in the skillet. I’m thinking maybe I didn’t dry the zucchini out enough? Or maybe I need more egg/flour. Will definitely try again.

    1. I’ve not tried to freeze them, mainly because freezing tends to make zucchini mushy. My gut feeling is that these wouldn’t do well frozen.

      1. Wrong. I make these fritters. When I shred the veggie I put it in a collender place a piece of parchment paper on the top then place a few heavy cans on top. Of course the collender is in a bowl. I do make a lot at a time. I place the cooked fritters between parchment paper-one at a time- stick a stack in 1 gallon freezer glad bag- then place that bag into another gallon freezer bag. Yummy when it’s snowing outside. I’ve had then in a freezer for 3//4 months.

  8. These were seriously amazing. I used cheesecloth to squeeze the water out. Squeeze and squeeze and squeeze, and when you think you’re done, squeeze some more. 😀 I added some cumin, and next time I’m going to try some lemon zest. So delish!!

    1. Hi Joe…since almond flour is nowhere near as absorbent, you’ll likely need to use more though I’m not sure exactly how much…possibly 3-4 times as much.

  9. How many fritters does this recipe make? Do you serve these along side something else or just on their own? They look delish!

  10. I love to makes these, but i´m not sure whether baking soda is allowed during Whole30.
    Is “cream of tartar” the better choice?
    Many thanks for your help, Doerte

        1. Hi Michelle,

          I have removed that from the recipe. I thought I struck it from the whole thing but I’ll go back and check. 🙂

    1. You could but remember that almond flour isn’t as absorbent so you may have to double or triple the amount of flour. I’m not 100% sure they’d stick together.

  11. Have really loved every one of your recipes that I’ve tried so far (and that’s quite a few) but this one just didn’t do it for me. Made half batch. 2 of the 4 fritters fell apart, and found them too salty and the cayenne to be way too much. Everyone to their own taste, I guess…
    But as I said, every other one of your recipes I’ve tried totally rock

  12. I made these tonight. I added chopped green onions and some garlic powder and they are great. I had a little bit of a hard time getting them to hold together even though I dried by zucchini by pressing it between paper towels. Any tips would be great, thanks!

  13. really lovely! I have never made anything like that before and Im really glad I tried these!…will absolutely be making these again 🙂

    the only thing I would say would be that personally I will use half the amount of pepper stated in the recipe, but that is entirely a personal choice, another great recipe 10/10

  14. I made these this afternoon as part of a late lunch for me and snack for my husband. We both liked them a lot. Best eaten hot. I would serve these to company and make it the one dish I cook while they are here.

  15. I squeezed my zucchini in batches in a linen dish towel and wrung the batches out over the sink. I found my hands were not effective enough and then had to be dried between each batch. I thought the dish towel was easier. I also pressed the mixture into a 1/4 cup and then plopped the mixture into the pan. I let them cook for a minute before flattening a little with the spatula. Great recipe!! I will add the extras in next time.

  16. This is a family favorite recipe with bacon & eggs. I usually do carrots and zucchini and will occasionally use almond flour-depends what I have on hand. Thank you for this recipe.

  17. Love these! I made them this morning and added some chopped red & green peppers, and onion to the recipe. Great when pairing with scrambled eggs. I’ll definitely be making these again!

    1. I can’t think of how they’d hold together. You might have to try something like arrowroot or tapioca flour. Both are starches, not nuts.

    2. You can find several different recipes for Zucchini fritters (sometimes called courgette – and they use regular all purpose flour or self-rising. Which is why I kept searching & found these that do not use reg. flour.

  18. I’ve made these a couple of times, since hubby found the recipe about two weeks ago. First time followed the directions almost exactly. Due to being on AIP, I couldn’t do the cayenne, so I added 1 Tbs. dried dill instead. I really liked the combo. I also had trouble with them falling apart, even though hubbs was the one to squeeze out the water, and squeeze it out he did. LOL

    Second time making these, I replaced the egg with a plantain. I’ll need to either add another plantain next time or use the towel squeeze method mentioned by another commenter, since I still had issues with them wanting to come apart. I simply use a fork to push the edges back together, and am careful on the flip. They are very delicate, but tasty! This time , the addition of the plantain immediately reminded me of crab cakes, having the same consistency, in addition to the dill tricking my taste buds into tasting crab. I have every intention of adding crab at some point to see how that turns out.

    This is a great recipe to play with. Those are the best recipes, in my opinion. Thank you for sharing.

  19. Do you have a nutritional break down, or at least a rough yield so I can calculate that myself?

    I love zucchini, and they look delicious, but I don’t want to make a batch in only to find out that the macros are wrong for me.

    1. Hi Brian,

      I don’t. Can you not input the raw ingredients and come out with something ballpark? It’s mostly zucchini.

      1. I can figure everything out for the batch (347 kcal, 49g carbs, 11g fat, 22g protein, 21g fiber without the coconut oil), but I don’t see a yield (roughly how many fritters it makes) or the volume of the raw batch so math can happen 🙂

        1. I honestly can’t remember how many it made…5 or 6. Couldn’t you just divide the total by how many you decided to make?

          1. I’ve had low-carb/paleo recipes knock me out of ketosis a few times, so I’ve learned to check the macro’s before I actually make a recipe.

            At six per recipe, it’s 58 kcal with 4g net carbs, 2g fat, and 4g protein (without taking the coconut oil into account(. Very respectable, and the once fried, the oil absorption will raise the fat content, so that’s good. If I replace the coconut flour with flaxseed meal (0g net carbs), it’ll be 3g net carbs, and I can probably squeeze one into a meal. Yay, zucchini!

            Thank you for taking the time to help me with this!

            1. Brian, thank for taking the time to figure that out

              I’m attempting a keto diet too and as a newbie, it’s been a rough go. I’m doing it to heal some health issues. May I ask what macronutrient percentages u follow? Also, I know this is off topic, but can u post a sample of your daily diet (bf, lunch, dinner, snacks)? It’s always helpful to see real world examples. Thanks so much

              1. Bee,

                I run 5/25/70% for my macros (usually around 23g carbs), and used the menu plans here for my real-world examples when starting out (actually, I just followed them, replacing and supplementing as needed).

                She has weekly meal plans based on a ~1,600kcal daily diet (with shopping lists and recipes!), and that’s what we used in the beginning. My wife and I both enjoyed the meals, and it makes it super-easy to plan what you’re going to eat for the entire day (which is the hardest part about a ketogenic diet – there are carbs lurking everywhere!). It’s also easy to adjust her plans based upon your individual needs and tastes.

                Watch the recipes posted on Pinterest, though. Not all low-carb and Paleo recipes are Keto, as I found out. If they don’t have the macronutrients listed, plug everything into MyFitnessPal *before* you start cooking 🙂

                  1. 1600 is fine for my wife, but I eat considerably more – mostly larger servings, but sometimes supplementing with things like zucchini fritters 🙂

                1. Thanks Brian. Ugh, all the keto sites I’ve seen focus on dairy, cheese, avocado, etc… Those I cant have due to allergies. 🙁

  20. These were Amazing! Loved them and will def. be doing them many times in the future! I’ve been taking pics of my food and sharing on a couple of different groups I’m in. Some weight loss oriented and some just food sharing. This is the recipe, out of quite a few different photos of great looking food, that people in all of the groups keeps commenting on and asking about. So happy to have found it and can’t wait to try some of your others. 😀

  21. I was nervous to try these because of some of the negative reviews but WOW, these are AMAZING!! I am SO glad I went ahead and tried them! Seriously, delish. I could have eaten all 7 by myself. 🙂

    I thought I’d share what worked for me. First off, the coconut flour was perfect! Great texture. It just works with the zucchini so well. On the salt, I think those using table salt might be the ones having issues. Sea salt, especially the pink kind, is not as strong. 2 tsp was perfect and I am sensitive to salt.

    Because some said their fritters fell apart, I squeezed the living day lights out of my zucchini. When I wanted to be done, I squeezed some more. When I finally couldn’t get more than a few drops at a time when I squeezed the nut bag strainer, I called it good. And it was good!

    I added 1 tsp garlic powder and I omitted the pepper because I’m just not into pepper. I made the sauce to go with. Delish.

    My fritters didn’t fall apart until I cut them with a fork. Yum! These are definitely going into the regular rotation!

    Thank you for the recipe!!!

  22. I just tried it. It was so easy to make and absolutely delicious! I finished it off with a tiny bit of shredded carrot on the top and added a dollop of fat free Greek yogurt in the middle for dipping. I don’t only eat paleo but I am trying to incorporate it more into my daily meals. Thanks for sharing!

  23. Love these! I like to use LOTS of different veggies – squash, chopped spinach, finely grated carrots, cabbage, potato, pretty much anything I have on hand…yum!

  24. Made these tonight and they were a HUGE hit with 10 year old. Didn’t tell him they’re zucchini though, just shredded up veggies. He didn’t even dip them in ranch!

    I used rice flour instead of coconut – didn’t have any – and for half a recipe used about a 1/3 cup. Also used the entire egg. Tossed in garlic powder, onion powder, cracked black pepper, cayenne and a pinch of salt. Mixed it till it stuck together really well (after reading the other comments about falling apart) and no trouble. The dish towel trick works great too, btw, and a nice little bicep workout to boot!

    1. I LOVE it when the kiddos love the recipes! That puts a big smile on my face, Cris! Thanks so much 🙂

  25. These are delish! I added onion powder to the mixture and it was scrumptious.
    Next time I’ll experiment with a sweet version, adding cinnamon and topping with maple syrup.

        1. I’m intrigued for sure! I know zucchini can be used for sweet applications like muffins and breads…I’m going to try it out. Thanks!

  26. I can’t tell you how much I wanted to like these! I adore zucchini, and I wanted something new to try for breakfast. It looks like I’m in the minority, but I found these nearly inedible. I think the issue was the coconut flour–it made the texture grainy and the flavor off-putting. Would a different flour improve the texture/flavor?

    Back to the drawing board!

    1. If you’re not a fan of coconut, yes, you will taste some. If you find another method that you think works better, feel free to return and share with us! Other flours you can try might be: arrowroot / tapioca, almond or other nut flours, potato starch, etc. These are all gluten-free options. As for regular flour, I’m not sure since I don’t use it in my cooking.

      I try to make recipes that appeal to a wide variety of tastes, but everyone is different!

      1. Actually, I love coconut, but in this application I didn’t like it at all. I’ll experiment with other flours and report back. Everything else about the recipe is perfect — I am determined to make it work for me and my texture issues! 🙂

  27. I LOVE these! My 2 kids have not liked zucchini at all! I just finished making these and they were so excited to try them! They thought they were delicious! Thank you so much for this recipe! Mine came out perfect!

  28. This was my first visit to your site. These were good but WAY too much pepper. I only used 1/4 teaspoon and it’s STILL all I taste. I had no issues w the salt. But did you really mean an entire teaspoon of black pepper?

    1. Hi Melissa, I am sorry it’s a tad too much pepper for you. Everyone’s tastes are different so if you’re not big on pepper; you can always adjust the amount. 🙂

  29. I wonder if you put them in the fridge for a little while after you put them together would help them stay together when you cooked them.

  30. This looks awesome! We have people doing one of our programs at the moment, a 30 day mind and body reboot done online, and this recipe is totally perfect so we’ve shared the link with the participants!

  31. These are phenomenal! My kids were fighting over them! I added some fresh chives to the mix. And made your lemony chive sauce with Greek yogurt instead of paleo mayo. Excellent, this is on our keeper list! Thank you.

  32. I couldn’t wait to make these! I read The Smitten Kitchen post also. Based on it and some of the above comments I reduced the salt to 1.5 tsp. I totally could’ve done the 2 tsp. I had to add salt after they were cooked. I took the advice of Smitten Kitchen and used my cast iron skillet. Genius! I kept adding coconut oil so they have a ‘fried’ quality to them. I will say, though, to all of you who get so excited they can’t stand it (like me)…DO NOT MESS WITH THEM! Put them in the skillet and leave them alone until you think they are burned before flipping. Once I did that they were amazing! Oh also, I didn’t get all the moisture out, apparently, because they tended to fall apart. I added 2 T more coconut flour. It helped. But basically, make sure you get as much moisture out of the zucchini as possible. I also added a shallot and a couple garlic cloves. YUM-O! These made a great vessel for an eggs Benedict style breakfast. They will stay in my recipe repertoire for sure!!

  33. I just made these with 1c of almond flour and a flax egg. (I have banana and egg allergies and I don’t care for coconut.) Eating paleo is sometimes hard but with my allergies really hard. These are delicious!!!

  34. Hi, I’m going to try this recipe today, I’m going to juice the courgette first and just use the pulp. 2 meals for the price of one lol.

  35. looks so so good! i am about to make this and wanted to know how long will it keep in the fridge and/or freezer? thanks

    1. Hi Cindy, if you freeze these between parchment paper or paper towels in air tight container then you can store them for a few weeks in the freezer. In the fridge probably about a week. 🙂

  36. I LOVE these fritters. I have made other recipes with almond flour and they just did not come out. THESE are a staple in my home, especially this time of year when I have TONS of zucchini from my organic garden. I typically add some chopped chives to the mixture too, but I love the idea of the lemony chive aioli….I’ll be truing that next. I sometimes splurge with a dollop some grass-fed sour cream and chipotle hot sauce, but the lemony chive mayo/aioli sounds like a great Peleo option.

  37. Yuck!!! Not good!! The coconut flour did not cook and tasted pasty! I tried frying them in a skillet AND baking them. A waste of ingredients, for sure! Sorry!

    1. Some people really don’t like the taste and texture of coconut flour. It’s not like white flour and so doesn’t “cook off” and still retains its original flavor. I can’t suggest an exact substitute because I haven’t tested it yet, but arrowroot / tapioca starch might work. I’ve made these at least half a dozen times and never had them come out pasty so I have no clue what happened.

      I’m not sure if you realize but there’s an actual human—me, Steph—who reads and responds to these comments. An actual human who took the time to develop, make, test, photograph, and write up these recipes…for free. I can understand if you’re disappointed, but your comment came across as quite harsh.



  38. These were great! my 7 year old son who runs when he sees zuchini ate 2 of these. I just started the paleo diet and this was so far the best recipe . I did use 2 eggs and they came out wonderful. Than you!!!

  39. Made these tonight for the first time. Used brown rice flour and otherwise followed the recipe. Stuck together just fine. They were a BIG hit and even my non-veggie-loving son liked them and said he would have them again. Definitely going into our rotation.

  40. Thanks for sharing the recipe! The first batch (only did 3 fritters to test it at first) of mine sort of fell apart (not sure if it’s because of the high altitude of Denver) but I added one more egg and they came out looking just like your picture! And I actually ended up putting a little more salt in mine too which definitely shows we are all human with different taste buds after reading your other comments! lol Thanks again!

    1. Hi Kim…you really have to get as much moisture out as possible, but I’m glad the second egg did the trick 🙂

  41. Hi, Steph! I’m looking to add variety into my breakfast rotation and would love to prepare these the night before. Are they OK to be refrigerated and reheated the next day? Thank you! 🙂


  42. These are great – I make a big batch and then bring them to work with me for lunch – I heat them in the small toaster oven we have there. I add parmesan cheese to the mixture before cooking, maybe a tablespoon or so. Very yummy. I have recommended this recipe to several people. I saw a similar one, but my fritters kept falling apart – now that I know to squeeze them first, no more problems! Thanks for sharing this.

  43. I’ve also added one or more of the following to my zucchini/squash base: potato, sweet potato, spinach, cabbage, carrots, broccoli, cauliflower. I garnish with sour cream. I’m making them right now as a matter of fact!

  44. Thanks fort he recipe, Haven’t tried them yet but I will just as soon as I get some zucchini int the house 🙂

    Thought I’d share my tip for getting the moisture out….. I have made similar fritters before and found that using a potato ricer to squeeze out the moisture is most effective. Just do handfuls at a time, surprising how much comes out.

  45. I tried making fritters using a slightly different recipe. I think this one is better. I did NOT salt them and then squeeze out the water. They not only were a bit soggy, but mostly fell apart. Is that because of the water?

    1. Yes, I would lightly salt the zucchini and then squeeze out the excess water. If you don’t the zucchini becomes waterlogged when it cooks.

  46. This is my next week cook up. Made the roasted asparagus and chicken salad last week, ate it up quick. Thanks for all the great recipes.

  47. Yoooooooooooo! I made these and now I can’t stop making them. Unfortunately they fell apart but it didn’t matter because I ate them up. Do you have any pointers to keep them from falling apart?

    I used the cheesecloth method to make sure they were dry.

    1. Well there’s a fine line…if they are too dry they also won’t stick. You could add half a beaten egg and see if that helps. Also you have to be gentle when flipping.

  48. I first had zucchini fritters in Greece and begged our tour guide for a recipe. Didn’t get it but came home scouring the internet for something that sounded even close. They use fresh mint and feta in theirs but I typically leave that out. LOVE those things and letting the water out of the vegetable makes a world of difference. Don’t ask me how I know…:-)

  49. These were delicious! Only problem is mine were dry and crumbly in the center. Like the coconut flour didn’t cook. The taste was great, but the texture was off. Any tips on how to remedy this or let me know what I did wrong? They were cooked in a combo of coconut oil and ghee. The outsides were perfect, but inside, crumbly and made us choke a little 🙁

    1. Maybe omit the coconut flour next time? Or it sounds like maybe it was sort of clumped together? Coconut flour is very absorbent so it tends to clump and must be mixed thoroughly.

  50. Delish! Made yesterday. increased by 50% (well, except increased to 2 eggs) and added shredded sweet potato. Combo was great and so was my lunch of leftovers 🙂

  51. These were great. I’m not following a paleo diet, just trying to eat fewer carbs and more veggies. I added some shredded parm and fried them in a mix of butter and olive oil. I’m not sure if those additions would be allowed for a paleo dieter. Thanks for the great recipe!

  52. These were fantastic! My husband and three children loved them – the kids requested the leftovers for breakfast so I knew it was a winner – Thanks!

  53. This was amazing and worked out exactly as they did for you! I think the key thing is to really dry out the zucchini and I washed them so they weren’t too salty 🙂

  54. I made this tonight, I made a stack with a couple slices of ham and then a nice over easy egg on top, was a nice breakfast type stack for dinner 🙂 delish fritter.

    1. Hi there…rice flour doesn’t have the same absorbency as coconut flour so you’d probably need to add a LOT more. I’m not sure how much, though, since I’ve never tried it.

  55. Hi!
    I don’t know how you people did it, but mine could not just stick together. I made them before many times, but with wheat flour and with chickpea flour and always got good results, but with coconut flour it was a mess, so I finally threw it away :'(

  56. One of the tricks to getting the moisture out prior to cooking is to apply weight while the zucchini is in the salt brine. You can achieve this with a heavy plate or a lid that helps evenly press down. The salt pulls and gravity pushes. It’s an ancient technique. I learned it from my mother-in-law whilst making good crispy cucumber kimchi. Still use the nut bag afterwards to finish the job!

  57. Ive not tried these as yet but I’m wondering if they would cook well if I put them in a sort of small individual flan baking tray. I have 2 of them and hold they make four flan bases each =8 fritters. They might then cook in the oven. Would this work if I tried it?

  58. Made these tonight. I’m in love with zucchini so wanted another way to cook. I drained as per recipe 10 minutes then rinsed, squeezed excess moisture then drained for another 10 minutes. Zucchini is really delicate so I know there was still moisture, but seasoning was great. My mixture was a little dry so my two zucchinis must have had a greater yield. The fritters are crumbly, but that I do not mind. They require nothing else. I will reheat for breakfast and throw some over-medium eggs on top. Will definitely make my list of faves.

  59. Hi there. I had some extra leftover shredded zucchini from another recipe and I remembered printing this recipe out when my husband and I did our first Whole30 back in 2014. I pulled it out and had to modify amount a bit. I used one of your alternate seasoning options (I don’t see that section on this update) garlic powder. My kiddo is not a spicy fan, but I wanted it to be flavorful for us. Worked like a charm. They turned out so tasty that we all wanted more. I will definitely make the full recipe next time. Thank you!

  60. Do you think Arrowroot would work in these fritters instead of or in addition to coconut flour (maybe cut down on the coconut flour and add arrowroot also)?

    1. Remember that coconut is highly absorbent which is why I’ve added it in this recipe. Arrowroot doesn’t have the same quality. You could try it and let us know what happens!

  61. So this happened, I’m at the end of my Jan whole 30 and working on my Sunday meal prep for the week. I had zucchini and wild caught canned salmon. I webbed across your recipe here…hmmmm I can do this. So I grate my two zuc’s and flake the salmon. I used tumeric, garlic, basil and a little whole 30 sriracha. I reached for my almond flour and IT HAD WEEVILS! Dang nabit! So I read through some of the comments, I added a heaping 1/4 cup of canned pumpkin and 1 TBS of arrow root. I cooked them on my cast iron griddle, and like everyone else I need to learn to LEAVE THEM ALONE. The flavor was good, I think I may need let the mixture sit for a while and set up but otherwise it was pretty good. Thanks for the great recipe.

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Hi, I'm Steph Gaudreau, bs, ma, cissn!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sarcasm.


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