Easy Zucchini Fritters

Easy zucchini fritters that are a perfect summer treat. All you need is 15-minutes and 5 main ingredients. Simple paleo & keto almond flour zucchini fritters are a perfect treat. You can enjoy these as savory breakfast pancakes or as a comforting dinner. 

Zucchini is one of my favorite vegetables. There’s just so many ways to use this amazing ingredient. You can make zoodles, soup, salad or bread. You can even use this little amazing ingredient in your baking or smoothies. Actually, it’s one of my favorite “unknown” ingredients in smoothies. All the leftover zucchini goes into my freezer and that frozen zucchini gives always the best creamy texture for the smoothie. The other great way to use it is next to your main course or as a snack. All you need to do is crumb zucchini slices with almond meal and your crispy zucchini snack is ready.

As you probably noticed I’m obsessed with zucchini. This time I’m going to share my favorite zucchini fritters recipe. It’s actually another recipe that I make really often. However, sometimes I always forget to share this simple recipe. I have been making these fritters for many years and worked on this recipes until I was satisfied with the results. Now finally I’m ready to share this little zucchini recipe.

Zucchini Fritters

about 6 fritters

Time: 15-20 minutes

Nutritional information (per one zucchini fritter): 78,9 kcal, Protein: 3,5  g, Net Carbs: 2,3 g, Fat: 6,2 g

  • 300 g (10, 5 oz)  zucchini
  • 50 g (1,8 oz) almond meal (flour)
  • 1 eggs
  • 1 minced garlic
  • 1 tsp coconut butter
  • Seasoning: pink Himalayan salt, pepper, chili flakes (optional), dry (or fresh) basil, oregano or other seasonal herbs. 

Instructions:

  1. Grate the zucchini and place it in a bigger strainer. Add about 1/4 tsp of salt and toss to combine. Let it sit about 7-10 minutes. Squeeze out the water with your hands or clean towel or cloth. 
  2. Mix together zucchini, almond meal, and garlic. Add egg and season with extra salt, pepper, chili, and basil. Form little balls out of the mixture and flatten it with your hands (add extra almond flour when you can’t form the balls). 
  3. Heat the coconut butter in a large non-stick pan (medium heat). Add the zucchini “patties”.  Cook until it’s golden on both sides (about 2 minutes). The best thing you can do here is to wait until it stays together properly. It’s like making pancakes. Once you start to poke it, then it might fall apart. Just be patient. 
  4. Serve with fresh salad leaves cashew cheese or pesto.

If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform. Your feedback is precious to me.

GET ACCESS
Free resources with my food styling tips and exclusive recipes! Well, there ain’t no such thing as a free lunch, right? Almost free, you have to give me your precious email. 🙂
Don’t worry I won’t spam you that much. Only maybe once a week when there's a new post.

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory

Comments

  1. i’ve actually become a big fan of zucchini recipes lately! I tried some zucchini bread and these really good brownies with zucchini too. Now I definitely want to give your fritters a try next!