Name: Paleo Zucchini Basil Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 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

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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

Spinach Fitters

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