I LOVE finding ways to sneak veggies into my meals. I think at this point it’s become a bit of a game. How can I eat healthy and not think about the fact that I’m eating healthy, ya know? Zucchini fritters are one of my favorites way to do exactly that. They are easy to make, healthy and you don’t have to worry about sneaking in your greens. Plus, they are great for the picky eaters in your life.
For today’s recipe, I’ve opted to give you the stove version. HOWEVER, you can totally make these zucchini fritters in the oven. I pop them in our convection oven for about 25 minutes in 350F. For a more traditional oven, I’d suggest trying 20-30 minutes.
The biggest thing about making these is that you need to make sure you’re getting most of liquid our of the zucchini. If it’s too watery, your fritters won’t hold. I would also recommend having an extra bit of almond flour around incase you find that once you do the first batch, you last few zucchini fritters need some help. When the mix has time to sit, sometime you start to see more water. You can easily fix it with a tablespoon or so of almond flour.
Other than that happy eating friends! If you make these, please be sure to tag me on Instagram at let me know. Seriously, my love language is words of affirmation so it makes my day when you share with me what you’re making. Sending you all the love and positive vibes wherever you are in the world. Until next time. Xoxo, Savvy
Zucchini Fritters
Gluten free, dairy free zucchini fritters! Paleo and keto friendly.
Ingredients
- 1.5 cups shredded carrots
- 2 cups shredded zucchini
- 1 tsp salt
- 1/4 tsp black pepper
- 3/4 cup almond flour
- 2 eggs
- 2 tbsp olive oil
Instructions
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Place shredded zucchini in a kitchen towel and squeeze off the extra liquid. Don't skip this step otherwise your fritters won't turn out right because of the water.
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Add zucchini, carrots, salt, pepper and eggs to a bowl. Mix together.
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Add almond flour to the zucchini mix and stir to combine.
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Heat 2 tbsp of olive in a large pan** over medium heat.
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Using either a 1/4 cup or large cookie scoop, scoop your fritter mix into balls and add them directly to the pan. Use a spatula to flatten them down. They should be about 1/2 inch thick.
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Cook for 2-4 minutes on each side until the fritters are golden. Try not to over handle them because they will break apart.
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Remove from pan and enjoy! I like the serve mine with avocado and scrambled eggs. Ps. They reheat nicely in the oven.
Recipe Notes
**My fave non-toxic pan fits about 4 fritters per batch. See the full review here.
