These easy-to-make Paleo Baked Zucchini Fritters are so deliciously crispy, you’ll never believe they’re not fried!
Whether they’re veggie, meaty, sweet, or savory, I’ve always been a fritter fan. I mean, who doesn’t love something that’s battered and fried? In fact, my wife makes these corn fritters that my kids are just obsessed with. She usually serves them with fried chicken, a true Southern treat for us Wisconsinites.
Still, fried food isn’t exactly low-calorie, and don’t get me started on the cleanup. I usually do the cooking, and even when I think I’ve tidied up, the kitchen still looks like a greasy spoon diner. My wife then cleans up everything I missed, and sometimes I miss a lot. For obvious reasons, I’ve been baking more these days, and these zucchini fritters certainly satisfy my family’s fried food cravings. They’re low-carb and somehow still get ridiculously crispy without swimming in oil.
I’ve served these with brunch, lunch, and dinner—they’re just as at home next to eggs as they are alongside a fish fry. Between the crispy edges and caramelized onions, they’re hard to resist. Although my favorite bit is the creamy dill-lemon dip that makes these fritters addictively snackable. Of course, the ultimate test is my picky kids, and they eat them up like French fries. And who could blame them? Let’s just say, you might have to double your recipe.
Keeping it gluten-free
There was a short time in my culinary journey where I was on a strict, gluten- and dairy-free diet because of a stomach infection that left me sensitive to everything. To say that my eating choices were limited is a vast understatement. I gained a newfound respect for anyone who has to check the ingredient list of everything they eat. It’s one of the reasons why I make recipes like these zucchini fritters. Just because you’re on a restricted diet doesn’t mean you can’t enjoy good food!
This recipe calls for both almond flour and coconut flour. The almond flour gives the fritters body as well as nuttiness similar to whole wheat. The coconut flour soaks up the zucchini’s natural moisture. Leave out the coconut, and you’re looking at soggy pancakes. Skip the almond, and the fritters don’t hold together as well.
If you’re short on one or the other, you can make do with all almond flour—just know the fritters will be softer and a little less structured. I’d recommend “dehydrating” the zucchini with some salt for a good 30 minutes. That should resolve some sogginess. All coconut flour, however, is a non-starter. You’ll just be left with a crumbly, chalky mess.
How do I store leftovers?
Refrigerate your fritters in an airtight container for up to 4 days. To revive them, reheat in the oven at 375°F for approximately 10 minutes. You can also reheat in the air fryer for 5–7 minutes until they’re hot and crunchy again. The fritters can also be frozen (with a piece of parchment paper between them to prevent sticking) for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Like I said before, these fritters are versatile enough to work with just about anything. For a Sunday-worthy brunch, serve them with Eggs Florentine or this decadent Pesto Egg White Omelet With Goat Cheese. If you’re serving them at dinner, they’re great alongside a supper club spread like Bacon-Wrapped Steak or Salmon And Asparagus. They’re also delicious with a creamy Chicken Piccata.
Ingredients
For The Fritters:
- 3 cups grated zucchini packed (about 2 large zucchinis)
- 2 tablespoons olive oil divided
- 2/3 cup onion diced
- 20 twists lemon pepper seasoning
- 20 twists garlic pepper seasoning
- 6 tablespoons parsley minced
- 1 cup almond flour
- 2 teaspoons coconut flour
- 1 egg white
- Olive oil spray
For The Dip:
- 1/2 cup Paleo-friendly mayo
- 5 teaspoons fresh lemon juice
- 4 teaspoons fresh dill chopped and tightly packed
- 4 twists lemon pepper seasoning
- 1 teaspoon sea salt to taste
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper. Use a dark-colored baking sheet because it absorbs more heat—this will help the fritters crisp better.
- Place the grated zucchini in a kitchen towel and wring out as much moisture as you can. Put some muscle into it so your fritters don't get soggy. Place the zucchini a large bowl.
- Heat 2 teaspoons of the oil in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it to the zucchini.
- Add the lemon pepper, garlic pepper, parsley, salt, almond flour, and coconut flour. Stir until well mixed. Add the egg white and stir well into the zucchini mixture.
- Place 16 scant 1/4-cup balls (or approximately 3 tablespoons) of the mixture on the baking sheet. Press them out to about 1/4 of an inch. Spray the tops with the olive oil spray. You may need to bake the fritters in two batches.
- Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to high broil and broil until crisp, about 2-3 minutes. Watch closely, as these can burn fast.
- Mix all the dip ingredients together and enjoy with the fritters!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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