these slightly sweet fritters are highly addictive, and can be served with breakfast, lunch or dinner. they can also be made baby led weaning friendly!
Zucchini is one of those vegetables. I mean, it’s one of those veggies that, at at least one point in your life, be it childhood or adulthood, you’ve wondered how in the world people actually eat it, people actually enjoy the taste of this… thing?
And then, of course, there is a turning point. It might happen slowly and subtly or it might happen full-on, seemingly in the span of a single day: all of sudden, you try a zucchini again, in a format you might typically abhor, and omg, wow, it tastes…good?!?!!!!
So has been my transition, and I’ll be honest, it’s mostly happened as a result of starting the SCD diet and healing my Crohn’s disease.
I just wasn’t super into zucchini as a vegetable prior to going on the SCD diet. I avoided it most of the time, although I would “tolerate” it in the form of baked goods (lolol). After transitioning to the SCD diet, I was basically “forced” to eat more real, whole foods, and thus I could no longer avoid the zucchini. Also considering it was a veggie I could introduce fairly on in my SCD journey, that made it almost necessary for me to start eating it.
Zucchini fritters were actually one of the first ways I introduced zucchini into my diet and it’s remained one of my favourite snacks/breakfasts/lunches/whatever-have-you ever. That’s the thing with zucchini fritters, they’re also insanely versatile. You can eat these for breakfast without batting an eye, they’ve got an underlying sweetness so they are not wholly savoury/wholly dinner-worthy. They are also really good for a mid-afternoon pick-me-up/snack, I’ll often pop two in the oven just for a quick bite. Or else, serve them as a side with your main course/dinner. Or dessert. The possibilities are literally infinite!!
These fritters are basically a variation of the ones I would make when I first started the SCD diet. I prefer not to add too much flour to these, as I really like them to be predominantly veggiesss to really pack that healthful-punch– also, I didn’t have flour in these when I first started eating zucchini because I had yet to actually introduce flours! Nonetheless these call for two tablespoons of coconut flour. You can opt to omit if you want, although they may be a bit runny.
Find the full recipe and instructions below. Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee.
A few related recipes if you’re looking for some more side dishes or main meal ideas:
- NO-POTATO SQUASH LATKES
- PESTO, PARMESAN AND SPINACH RED LENTIL PASTA
- EASY ROASTED LEMON TURMERIC CHICKEN LEGS
- SHISH TAOUK CHICKEN
- EASY CHEESY SHEET PAN ROASTED CAULIFLOWER
zucchini fritters: ingredients
- 4 cups of shredded zucchini, squeezed of excess moisture (approx 2-3 large zucchinis)
- 3 garlic scapes, chopped (you can sub in chives or green onions and a touch of garlic, or omit entirely)
- 4 eggs
- 2 tbsp of coconut flour
- 1/3 cup of shredded parmesan
- 1 tbsp of honey (optional, if baby led weaning, omit)
- 1/2 tsp salt
- pepper to taste
- extra virgin olive oil for frying/the pan
zucchini fritters: how to
- make sure you drain your zucchini of water by squeezing the shredded zucchini in either nut milk bag or a clean dish towel, wringing it out until little liquid comes out.
- now, place the drained zucchini in a large bowl, and add your garlic scapes, eggs, honey, salt, pepper, coconut flour and parmesan cheese, combining everything until it’s all well mixed and covered, the coconut flour should be very well mixed in to the point where you don’t see it.
- heat a cast iron pan over medium heat, with a tbsp or so of extra virgin olive oil.
- once hot, you can use a bit under 1/4 cup of fritter batter at a time, and place the batter in the pan, flattening it and allowing it to simmer approximately 4-5 minutes before flipping. they are delicate, and you will lose some pieces along the way– i totally recommend eating any of the little bits that fall off in the pan as you cook, they are extra crispy and delicious!! don’t miss out, my friend.
- stir the batter together as needed while frying the fritters, as the liquids might separate. complete the batter and set aside on parchment paper.
- these are so good served fresh, or when you do re-heat, do so in a toaster oven, air fryer or an oven — you will not regret it! store the fritters in between layers of parchment paper in an airtight glass tupperware in the fridge or freezer.
grain free zucchini fritters
Ingredients
- 4 cups shredded zucchini, squeezed of excess moisture approx 2-3 large zucchinis
- 3 garlic scapes, chopped you can sub in chives or green onions and a touch of garlic or omit entirely
- 4 eggs
- 2 tbsp coconut flour
- 1/3 cup parmesan
- 1 tbsp honey optional, if baby led weaning, omit
- 1/2 tsp salt
- pepper to taste
- extra virgin olive oil for frying/the pan
Instructions
- make sure you drain your zucchini of water by squeezing the shredded zucchini in either nut milk bag or a clean dish towel, wringing it out until little liquid comes out.
- now, place the drained zucchini in a large bowl, and add your garlic scapes, eggs, honey, salt, pepper, coconut flour and parmesan cheese, combining everything until it’s all well mixed and covered, the coconut flour should be very well mixed in to the point where you don’t see it.
- heat a cast iron pan over medium heat, with a tbsp or so of extra virgin olive oil.
- once hot, you can use a bit under 1/4 cup of fritter batter at a time, and place the batter in the pan, flattening it and allowing it to simmer approximately 4-5 minutes before flipping. they are delicate, and you will lose some pieces along the way– i totally recommend eating any of the little bits that fall off in the pan as you cook, they are extra crispy and delicious!! don't miss out, my friend.
- stir the batter together as needed while frying the fritters, as the liquids might separate. complete the batter and set aside on parchment paper.
- these are so good served fresh, or when you do re-heat, do so in a toaster oven, air fryer or an oven — you will not regret it! store the fritters in between layers of parchment paper in an airtight glass tupperware in the fridge or freezer