Zucchini Fritters (Paleo, Whole30)

healthy zucchini fritters in a cast iron skillet with a blue towel around the handle, sitting on a white wooden table next to a bowl of yogurt sauce, scallions and eggs

5 from 6 votes

These Paleo and Whole30 Zucchini Fritters are crisp on the outside and tender inside. They're made with coconut flour so not only are they gluten-free and dairy-free but nut-free as well! And there's no coconut flavor, either.

Prep Time20

Cook Time8

waiting time10

Total Time38

Course: Side Dish

Cuisine: American

Servings: fritters

Calories: 79kcal

Author: Don Baiocchi

Ingredients

1½ pounds zucchini (about 2 large or 3 medium)
1½ teaspoons fine sea salt
2 large eggs
2 small garlic cloves, peeled and minced, or ½ teaspoon garlic powder
½ teaspoon fine sea salt
½ teaspoon coarse black pepper
2 scallions
3 tablespoons + 1 teaspoon coconut flour
avocado oil (about 3-4 tablespoons)

For the yogurt sauce

½ cup yogurt (dairy-free/Paleo/Whole30 friendly, if necessary)
1 small garlic clove, peeled and minced
½ teaspoon extra virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon champagne vinegar

Instructions

First, trim the ends off the zucchini. Grate them using a box grater or a food processor with the shredding attachment.
Place a colander in your sink. Add the shredded zucchini and sprinkle with 1 teaspoon fine sea salt. Gently toss with your hands and spread back out to an even(-ish) layer. Let this sit for 10 minutes - this will help extract water from the zucchini. (Do not skip this step.)
Meanwhile, in a large mixing bowl, using a whisk or fork, mix the eggs with the salt, pepper and garlic or garlic powder.
Trim the root ends off the scallions and thinly slice the scallions. Add all of them (white, light green and dark green parts) to the egg mixture.
Once the zucchini is ready, add it to a big piece of cheesecloth or a large, thin, clean kitchen towel. Gather up the corners of the cheesecloth or towel and twist the material into a sack. Squeeze the sack over the sink to extract as much water as possible. Just keep squeezing and twisting, over and over, until barely any water drips out. When you think you've squeezed enough, squeeze a little more.
Add the zucchini to the egg and scallion mixture, then sprinkle over the coconut flour. Stir every together to make sure the zucchini is evenly coated and everything is evenly distributed throughout the mixture.
Heat a large skillet over medium high heat. When hot, add enough avocado oil for a thin layer across the surface of the pan. Give it a minute or so to warm up.
Scoop a scant 1/4-cup of the mixture into the hot pan and gently press it down so it's about 1/2" tall. Continue to scoop the mixture into the pan, making sure the fritters are not touching.
Cook them for 3-4 minutes per side, until browned. Rotate each fritter 180° after about 2 minutes on each side to make sure they brown evenly (sometimes pans won't be as hot toward the edges). I like to flip them using two spatulas (or one wooden spoon and one spatula).
Line a dinner plate with paper towels. Once the fritters are done, drain them on the paper towels for 1-2 minutes, then serve with the yogurt sauce.

For the yogurt sauce

Mix all the ingredients together in a medium bowl. Taste and adjust seasonings (if the seasonings are too strong, add more yogurt).

Notes

If you want 8 fritters, make each one using about 2-3 tablespoons' worth of the zucchini mixture.

Substitutions and serving ideas

You can NOT substitute anything for the coconut flour. It's a very unique ingredient that works differently than any other grain-free flour.

You can swap out some or all of the zucchini for summer squash.

Feel free to add your own seasonings, such as cumin, coriander or paprika.

You can also add fresh herbs like parsley, cilantro, basil or mint.

You can make them spicy by adding cayenne or red pepper flakes.

You can add lemon zest to either the fritters or the yogurt sauce for a bright, fresh flavor.

You can use sour cream (dairy-free/Paleo, if necessary) instead of yogurt.

You can use red wine vinegar or lemon juice instead of champagne vinegar.

Don't want to make the yogurt sauce? Thee are also great with a fried or poached egg on top.

Make ahead and storage

If you want to make these Paleo fritters up to an in hour advance, once they've drained on the paper towel-lined plate, place them on a baking sheet and into a 200° oven to keep them warm.

The fritters can be kept in the fridge for up to 5 days.

To freeze, place the fritters on a parchment-lined baking sheet and place in the freezer until frozen, which should take 2-3 hours.

Then place the frozen fritters in an airtight container or baggie. Thaw overnight in the fridge.

Reheat in a 325° oven for 15-20 minutes, or until warm.

I love any leftovers cold or room temperature, dunked into the yogurt sauce.

Nutrition