I guess it’s zucchini week around here! Earlier this week, I posted my Paleo Zucchini Muffins and now I’m ready to get savory. These Zucchini fritters are perfect for breakfast, lunch, and dinner- you can make a big batch and heat them up throughout the week. It doesn’t get better than that!
These zucchini fritters are also Paleo, gluten-free, nut-free and dairy-free! They are so flavorful and hearty that you’d never know it. I love serving poached eggs over my zucchini fritters for a super satisfying breakfast that comes together nice and quickly.
Feel free to spice these up however you’d like- add some chopped jalapenos, or cooked crumbled bacon to pack them with extra flavor!
Whenever baking with shredded zucchini, removing excess water from the zucchini is very important. No one likes a soggy muffin! To do so, place your shredded zucchini in a strainer and place the strainer in a bowl, but ensure that the strainer isn’t touching the bottom of the bowl. Sprinkle 1/2 t salt over the zucchini, and let it sit for 15-20 minutes, or until you notice a lot of bright green liquid has seeped out. Give the zucchini one last wring out with clean hands or by wrapping in a paper towel, and then it’s ready to use in your recipe!
Sadly, we didn’t grow any zucchini this year, but look at how big our spaghetti squash is getting! I can’t wait to share some amazing recipes with you this fall.
Prep time: 15 mins Cook time: 10 minutes Total time: 25 minutes
Makes 12 – 14 fritters
2 T ghee or olive oil
2 C shredded zucchini, excess water strained out
2 T arrowroot
2T coconut flour
1/2 t salt
1/2 t crushed red pepper
1 t onion powder
2 T fresh parsley
Heat large skillet on medium/high heat and add ghee or olive oil to pan.
Combine shredded zucchini, arrowroot, coconut flour, salt, crushed red pepper, onion powder, egg, and parsley and mix well.
Spray your hands with nonstick spray, then scoop a tablespoon of zucchini mixture at a time and gently flatten with hands before adding to skillet. Working in batches to ensure you don’t crowd the pan, cook fritters about 3 minutes on each side, avoiding moving them too much to make sure they get crispy.
Use spatula to transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm, or let cool at room temp and store in airtight container for up to a week. Enjoy!
Tip** these freeze very well! Reheat frozen fritters on skillet so they get nice and crispy again!