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Paleo Zucchini Fritters Recipe

Zucchini is one of those magic foods that’s cheap, healthy, and versatile. This recipe is the perfect introduction to a zucchini dish that’s a little outside of the box. If you’ve never had paleo zucchini fritters, you’re missing out!

Besides being the perfect ingredient in these fritters, zucchini is a surprisingly great source of minerals.

Zucchini’s Mineral Content

The vitamin content of food tends to grab all of the attention, but minerals are also critical to your health and well being. Luckily, tasty zucchini is a great source of minerals.

Here’s a quick rundown of some of the most plentiful minerals in zucchini, starting with copper, which is most prevalent.

• Copper
• Manganese
• Magnesium
• Phosphorus
• Potassium
• Calcium
• Iron

Isn’t it great to know that the food you eat is working hard for you? These minerals play an important role in helping your body repair itself and stay healthy and strong.

Helpful Hints

As delightful as these fritters are, their tendency to fall apart can make them tricky to work with. Here are a couple of tips before you get started to make your fritter fry go as smooth as possible.

• Fry in batches. If you overcrowd the pan, you increase the chance that they’ll fall apart.
• When you get them into the oven, resist the urge to handle them too much. One flip halfway through baking is plenty.
• Finally, while they look like finger food, in my experience it’s safer to use a fork or spoon. That way if they break apart you’re less likely to end up with a mess!

Paleo Zucchini Fritters

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings (recipe makes 10-12 fritters) 1x
• Category: Lunch, Dinner
• Cuisine: Greek

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Ingredients

• 4 zucchinis (480 g), grated (or use attachment in food processor)
• 2 green onions (10 g), diced or finely chopped
• 2 Tablespoons of onion powder (14 g)
• 2 Tablespoons of garlic powder (20 g)
• 3/4 cup of coconut flour (84 g)
• 2 eggs, whisked
• Salt and freshly ground black pepper, to taste
• 1/4 cup of avocado oil (60 ml)
• Tomato salsa, to serve with (optional)

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Instructions

• Preheat the oven to 350 F (180 C).
• Grate the zucchini and then squeeze out as much moisture as you can. You need to have the pulp dry.
• Combine the zucchini pulp, whisked eggs, and dry ingredients. Season with salt and pepper to taste. Roll into 12 1-oz (30g) balls and flatten into fritters.
• Add the avocado oil to a frying pan on high heat.  Place as many fritters in the pan without crowding them. Fry until both sides are golden and crispy. Carefully transfer fritters to a greased baking tray. Cook thoroughly in the oven for 10-15 minutes.
• Serve with a tomato salsa.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 180
• Sugar: 4 g
• Fat: 12 g
• Carbohydrates: 12 g
• Fiber: 6 g
• Protein: 5 g