These Paleo Zucchini Basil Fritters are unbelievably easy to make, super delicious and the perfect way to enjoy all that zucchini you have growing in your garden.
You only need 6 ingredients to make this delicious lunch, appetizer, side dish or snack.
One of the zucchini in my garden got away and grew really big. With all the leaves and flowers, we just didn’t see it. Rather than throw it out I made it into zucchini fritters. Even though the big zucchini is less tender it isn’t noticeable when grated. I scooped out the big seeds and used the rest of the flesh.
The key to making these zucchini fritters fabulous is to squeeze out as much water as possible.
The first step is to put the shredded zucchini into a colander or strainer and sprinkle with salt. Let sit 20 minutes. (It seems like a lot of salt but don’t worry, most of the salt will be removed when you squeeze the water out of the zucchini.)
Then use a kitchen towel to squeeze out the rest of the water. Really squeeze out as much water as you possibly can. You want them to be dry.
I use eggs, coconut flour and a little tapioca flour to keep the zucchini’s together. If you don’t have tapioca flour that’s fine, just use a little more coconut flour. Either way they are nut free!
I flavor the fritters with garlic and basil. The fresh basil gives them a subtle peppery flavor with a hint of mint. Really good!
Saute in coconut oil, grass fed cultured butter or ghee. They taste best when cooked to a light brown, don’t overcook.
The recipe makes 10-12 fritters, enough for 4 servings. They stay in the refrigerator for a few days and make a perfect food to take out with you.
I serve it with my 5 Minute Avocado Herb Sauce. It’s also good with Vegan Pesto. But you don’t need sauce they are really good plain.
This is a one of my favorite ways to put all that summer zucchini to use you’ll love it too!
If you like this recipe you’ll also like these fritters:
Crispy Vegetable Fritters
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Paleo Zucchini Basil Fritters
- Total Time: 30 minutes
- Yield: 4 servings 10-12 fritters 1x
An easy delicious way to enjoy zucchini. Great for breakfast, lunch or a light dinner.
- 10 cups zucchini, grated (about 4 medium zucchini)
- 2 teaspoons Celtic sea salt
- 4 tablespoons fresh basil leaves, coarsely chopped
- 2 teaspoons minced fresh garlic, (2 cloves)
- 3 pastured eggs, beaten
- 1/2 – 1 teaspoon black pepper, to taste
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour or coconut flour
- 2–3 tablespoons coconut oil, ghee or grass-fed cultured butter for cooking
- Grate the zucchini using a box grater or shredding blade of a food processor.
- Put the grated zucchini into strainer or colander. Toss with the salt and let sit 10 minutes.
- In the meantime chop the garlic and basil.
- Beat the eggs in a medium size bowl and add the garlic and basil.
- Now you want to remove as much water as possible. Put the grated zucchini into a clean kitchen towel, wrap it up and squeeze to get out the water. You want it to be dry.
- Add the zucchini to the egg mixture. Add the coconut flour, tapioca flour and pepper. Mix thoroughly and break up the clumps of zucchini to combine evenly.
- Heat a large sauté pan over medium-low heat. Add 2 tablespoons coconut oil, ghee or butter.
- Fill a ¼ cup measuring cup with the zucchini mixture. Press down, then turn the cup out onto the pan and flatten to get a patty. I get 5 – 6 in my pan.
- Cook each side for 3 minutes until medium brown. Remove from the pan and set on a cooling rack so they don’t get soggy.
- Add another tablespoon of coconut oil or butter. Repeat until you have used up all the zucchini batter.
- Serve immediately or store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch Dinner
- Cuisine: Paleo, Gluten Free, Dairy Free, Farm to Table, Seasonal