Paleo Zucchini Fritters
Paleo, Low-Carb, Gluten-Free, Dairy-Free, Minimal Ingredients, Easy
Never wonder what to do with your overabundance of zucchini again, and opt to make these savory and crisp Paleo zucchini fritters.
There are so many options when it comes to making fritters that most people overlook using shredded zucchini!
This year we decided to plant a lot of zucchini, and instantly I’m regretting it. Between making dishes, freezing, and giving away zucchini, I’m still stuck with an overabundance of them. I can’t complain too much because having these extra zucchinis on hand allows me to get creative in the kitchen and come up with delicious Paleo dishes, like these zucchini fritters.
For these fritters, I used almond flour and eggs as my binder and added savory seasonings to complement the zucchini. The nutritional yeast adds a cheese-like flavor without adding dairy. The crushed red pepper can be omitted in this recipe, but I can assure you my kids didn’t even notice it.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your zucchini fritters turned out, so please leave a comment and share it with your friends and family.
How to ‘Sweat’ Shredded Zucchini
To sweat a zucchini simply means to remove excess water, but it’s an important (and very easy) step you won’t want to skip!
1. Shred zucchini onto a kitchen towel, cheesecloth, or paper towel, spread out into a thin layer.
2. Sprinkle 1/4 teaspoon of sea salt onto the shredded zucchini and allow to sit for 10 minutes.
3. After 10 minutes, wring out the zucchini over the sink and remove the excess water. Set aside until ready to use.
How to Make Paleo Zucchini Fritters
1. In a large bowl, combine shredded zucchini, almond flour, egg, garlic, nutritional yeast, minced onion, crushed red pepper, pepper, and salt.
2. Heat 2 to 3 tablespoons lard into a large skillet over medium-high heat for 2 to 3 minutes or until melted and shimmering.
3. **It’s best to do these in batches of 2 or more depending on how big your skillet is** Using a 1/4 measuring cup, scoop 1/4 cup of mixture and place into the prepared skillet—using the bottom of the measuring cup, press down to flatten the mixture until it’s roughly 1/4-inch or thinner.
Tip: For a larger yield, make smaller fritters by using a smaller measuring utensil (such as a tablespoon). Smaller fritters are easier to flip and great for snacking, large families, or for parties.
4. Fry for 2 to 4 minutes or until the bottom is browned and crisp, carefully flip and fry for an additional 2 to 4 minutes or until browned and crisp.
5. Remove the fritters from the skillet and place on to a paper towel lined plate or wire rack and cool for 2 to 3 minutes before serving.
How to Store Paleo Zucchini Fritters
Zucchini fritters can be store in an airtight container for up to 3 days in the refrigerator for optimal freshness. I suggest layering the fritters in between parchment paper to avoid sticking together. When ready to eat, preheat the oven to 350 degrees and reheat for 4 to 6 minutes or until warm to touch. Heating in the oven will help keep its crispness; otherwise, if you’re in a rush, you can microwave for 30 seconds or until warm to touch.
If you are looking for extended storage, cook fritter as directed and place in between parchment paper and freeze in a freezer-safe airtight container for up to 6 months. When ready to eat, preheat the oven to 350 degrees and reheat for 6 to 10 minutes or until warm to touch.
Essential Equipment for Making Paleo Zucchini Fritters
Large Skillet – I love my stainless steel pans and skillet I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.
More Paleo Side Dishes
Garlic and Thyme Mashed Cauliflower – Enjoy this low-carb and low glycemic Paleo mashed cauliflower infused with garlic and thyme at your next dinner.
Scalloped Sweet Potatoes and Ham Casserole – Make this low glycemic Paleo scalloped sweet potatoes and ham casserole with leftover ham. Make as your main dish or feature as a side dish.
Cauliflower and Bacon Casserole – This Paleo cauliflower and bacon casserole is low-carb, dairy-free, and pairs perfectly with any protein-filled meal or eat as the main dish!
Basic Staples for Making Paleo Zucchini Fritters
Zucchini – Its always best to choose local or organic when you can. If using conventional zucchini, make sure to wash and peel (if desired).
Almond Flour – For this recipe, I use almond flour as a grain-free alternative binder.
Eggs – It’s best to source local eggs from pasture-raised chickens. If your location and budget do not allow for this, store-bought pasture-raised or organic eggs are second to best.
Garlic – If you do not have fresh garlic on hand, you can substitute by using 2 teaspoons dried garlic.
Nutritional Yeast – Nutritional yeast provides a cheese-like flavor without adding the cheese. It’s an excellent substitute for cheese and for those who are strict dairy-free.
Lard – I absolutely love frying my food in bacon grease. It adds a depth of flavor, and I don’t have to worry about exceeding the smoke point like many oils. If you prefer or do not have bacon grease or lard on hand, you can fry pan-sear your fritters in coconut or avocado oil, since they both have higher smoke points.
Paleo Zucchini Fritters
- Large Skillet
- 4 cups shredded and sweated zucchini See article above for how to 'sweat' zucchini
- 1/4 cup almond flour
- 1 large egg
- 2 medium garlic cloves, minced
- 2 tablespoons nutritional yeast
- 1 teaspoon dried minced onion
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- lard for frying
- In a large bowl, combine shredded zucchini, almond flour, egg, garlic, nutritional yeast, minced onion, crushed red pepper, pepper, and salt.
- Heat 2 to 3 tablespoons lard into a large skillet over medium-high heat for 2 to 3 minutes or until melted and shimmering.
- **It's best to do these in batches of 2 or more depending on how big your skillet is** Using a 1/4 measuring cup, scoop 1/4 cup of mixture and place into the prepared skillet—using the bottom of the measuring cup, press down to flatten the mixture until it's roughly 1/4-inch or thinner.
- Fry for 2 to 4 minutes or until the bottom is browned and crisp, carefully flip and fry for an additional 2 to 4 minutes or until browned and crisp.