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Calibrate Recipe

Gluten-free, Dairy-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 40 minutes
Total: 40 minutes
Serves 4 (Makes 8 fritters)

Eating your vegetables is easy when they come in delicious fritter form like these. Just a few simple ingredients come together easily to make these fun patties. Enjoy them on their own, or with a dollop of yogurt or cottage cheese, or as a side dish for grilled fish, or under poached or fried eggs for breakfast or brunch. If you have leftover fresh herbs in the fridge, chop up a tablespoon or two and toss into the batter before cooking. Parsley, cilantro, thyme, tarragon, mint—any of these, or a combo, would work beautifully. 

Ingredients:

  • 2 medium zucchini (about 8½ ounces each), grated (about 4½ cups)
  • Fine sea salt and freshly ground black pepper
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 scallions, white and light green parts, minced (about 2 tablespoons)
  • 1 teaspoon lemon zest
  • 1 large egg, beaten
  • ½ cup (56 grams) almond flour
  • 2 tablespoons avocado oil, plus more for the skillet if needed

Directions:

  1. Place a wire rack on a rimmed baking sheet and place it in the oven and preheat the oven to 200ºF.
  2. Place the zucchini in a large fine-meshed sieve, toss with 1 teaspoon salt, and let stand for 10 minutes. Mound the zucchini in the middle of a clean kitchen towel, roll up the towel, and squeeze it over the sink to remove the excess water, repeating a few times to remove as much water as possible. Transfer to a large bowl, along with the garlic, scallions, lemon zest, egg, almond flour, and ¼ teaspoon pepper. Mix until well combined. 
  3. Heat the oil in a large nonstick skillet over medium-high heat. Use a ¼-cup dry measure to scoop out the zucchini mixture and place it in the skillet, pressing carefully with the bottom of a spatula to form a patty. Repeat with more of the zucchini mixture, but do not overcrowd the skillet. 
  4. Cook until the fritters are golden brown on the bottom, 2 to 3 minutes, then carefully flip and cook until golden brown on both sides and cooked through, 2 to 3 minutes more. Sprinkle with ⅛ teaspoon salt, then transfer the fritters to the preheated wire rack to keep warm. Repeat with the remaining zucchini mixture, adding more oil to the skillet if needed. Serve warm.