September 12, 2020

brunch bites: zucchini fritters

The weekend has arrived, and I always like to fix a little brunch to have with my mid-morning coffee on Saturday. As an alternative to regular eggs, these Zucchini Fritters are tasty and very satisfying. I like to serve them with fresh fruit and bacon or sausage. 

I first started fixing these when I converted to Paleo eating in February of 2019. I’ve got to tell you my migraines have improved 95% since cutting out all grains, sugar and dairy. As I discovered with these Zucchini Fritters, there are so many yummy recipes out there, I don’t miss those non-Paleo foods at all. 

My family still eats a “normal” diet, and they also enjoy these fritters so much. They're a little spicy because of the addition of crushed red pepper and garlic powder. Today, I topped mine with fresh chives from the garden.

 I hope you’ll give them a try! 


4 cups shredded zucchini (about 2 medium) 
½ tsp. sea salt 
2 whole eggs (preferably medium in size) 
2 green onions, sliced (whites and midway up green parts) 
½ tsp. Italian seasoning 
½ tsp. garlic powder 
¼ tsp. crushed red pepper 
¼ tsp. sea salt 
¼ tsp. pepper 
¼  cup almond flour  
1-2 Tbsp.  coconut oil or butter for frying 

In a bowl, place the shredded zucchini and ½ tsp. sea salt. Stir gently and let set for 10 minutes to allow zucchini to sweat. After the 10 minutes, transfer the zucchini to a flour sack towel, cheesecloth or nut milk bag. Squeeze as much liquid out as you possibly can. Use those muscles! This step is important and if skipped you may end up with soggy fritters. 

While the zucchini is “sweating,” in another bowl combine the eggs, green onions, Italian seasoning, garlic powder, crushed red pepper, additional sea salt, black pepper and flour. 

Combine the squeezed shredded zucchini with the egg mixture and stir to combine. If the zucchini still holds a lot of moisture or eggs were on the larger side, you may need to add additional flour to achieve that pancake-like consistency. 

Place a medium/large skillet on the stove over medium heat. Add butter/oil to the skillet. Once hot (make sure the butter/oil is hot and sizzles when you add the batter) drop ¼ cup portions of the zucchini mixture onto the pan. Press down gently so they’re about ½-inch thick. 

Cook on each side for 3-5 minutes. Flip carefully so they don’t fall apart. When done, transfer to a wire rack or plate lined with a paper towel. Repeat until zucchini mixture is gone, adding more butter/oil to the pan between each batch. 

Serve with a dollop of sour cream (not Paleo) or a drizzle of Paleo ranch dressing. Top with sliced green onion and season with sea salt and pepper.

Serves 4 people.

*Adapted from a recipe by The Real Food Dietitians 

I like to serve them with fresh fruit and bacon or sausage. 

You can find more of my favorite paleo recipes here... 

ciao! fabiana 

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