Spicy and packed with flavor, these zucchini fritters are sure to get you rave reviews in the kitchen.
You can make these ahead for your lunch box or even for a quick breakfast. Or you can save them for dinner and use them as a fantastic side dish for a Paleo dinner with friends and family.
The coconut flour and egg bind the zucchini together to help create a crispy exterior. When the crunch of the outside is paired with the velvety inside the result is exquisite.
This is a recipe you will definitely want to add to your regular recipe rotation.
- 2 Zucchini (grated)
- 1 tsp Sea salt
- 2 tbsp Coconut flour
- 4 Scallions (sliced)
- 1 Egg
- 1 tsp Cayenne pepper
- 1 tsp Black pepper
- 2 tbsp Coconut oil
In a medium-sized mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
Stir in the coconut flour, egg, scallions, cayenne, and pepper.
Add the coconut oil to a medium skillet over medium-high heat.
Once the coconut oil has melted, form six fritters and place them in the skillet. Brown on each side then set aside on a paper-towel lined plate.
Serve immediately. Garnish with additional scallions.
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