These zucchini fritters are versatile and can be topped with just about anything to make a scrumptious meal. These are excellent served for breakfast topped with sour cream, crushed avo (or guacamole), scrambled eggs and bacons bits. Top them with tuna mayo for lunch or ground beef and basil pesto for dinner. The only limit is your creativity!

Zucchini Fritters
Zucchini Fritters
  • 4cups Zucchinigrated / shredded
  • 1tsp fine sea salt
  • 4 eggsbeaten
  • 1cup Almond Flour
  • 100g Parmesan cheese
  • ½ onion
  • 1tsp dried parsley
  • Salt and Pepperto taste
  • ghee or coconut oilfor frying
  1. Place grated zucchini in a colander and sprinkle with the sea salt, then allow to sit and sweat for 30 minutes. After this, use a cheese cloth or muslin to wring out as much liquid as possible
  2. In a bowl, mix the wrung out zucchini with all the remaining ingredients and mix until well combined
  3. Heat up the oil in a pan to hot, then reduce heat to medium. Scoop spoonful’s of the batter and place 3 or 4 dollops in the pan at the same time, (depending on the size of your pan and how big you want your fritters to be) flattening with the back of a fork
  4. When it's brown on the one side and can reasonable hold its shape while being lifted (about 2 minutes or so), turn over and brown the other side
  5. Once done, remove from the pan and place on a paper towel to drain.
  6. Serve warm with savoury toppings of your choice!
Recipe Notes

I’ve never tried to freeze these so I’m not sure how well they would defrost. They do, however, keep in the fridge in an air-tight container for 2-3 days. (A batch of these in my house doesn’t last that long though!)