Crispy Gluten Free Zucchini Fritters (Nut Free, Paleo)
Recipe Key
Crispy on the outside, tender in the center, and filled with the fresh aroma of basil, these Zucchini Basil Fritters are one of my favorite ways to enjoy summer zucchini. They’re made with just six simple ingredients and come together in about 30 minutes. Enjoy them as a light lunch or garden-fresh side dish. Great for lunch at the beach.
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.
Why You’ll Love These Zucchini Fritters
- Golden and crispy outside, tender inside. The perfect contrast of textures without any breadcrumbs or flour.
- A delicious way to use summer zucchini. Whether it’s from your garden or the farmers market, this recipe makes the most of zucchini season.
- Fresh basil makes all the difference. It adds bright, garden-fresh flavor that pairs beautifully with zucchini.
- Only 6 simple ingredients. Nothing complicated—just wholesome ingredients you probably already have.
- Naturally gluten-free, dairy-free and paleo. Perfect for sharing with friends and family who have different dietary needs.
- Versatile enough for any meal. Serve them for breakfast, lunch, dinner, appetizers, or an afternoon snack.
- Great for meal prep. Make a batch ahead and enjoy them throughout the week.
How to Make
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.
Chef Tips
- Squeeze as much moisture from the zucchini as possible. This is the secret to crispy fritters.
- Don’t overcrowd the pan or they’ll steam instead of brown.
- Cook over medium heat so the centers cook through before the outside gets too dark. Wait until they’re nicely browned before flipping.
Storing & Reheating
- The recipe makes 10-12 fritters, enough for 4 servings. Â They stay in the refrigerator for a few days and make a perfect food to take out with you.
- Freeze in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.
- Reheat in a skillet, oven, or air fryer until hot and crispy. Avoid microwaving if you want to keep the edges crisp.
Serving
These fritters are delicious on their own, but they’re even better paired with:
- 5 Minute Avocado Herb Sauce (my favorite)
- Vegan Pesto
- Greek yogurt with fresh herbs
- Grilled chicken
- Grilled salmon try my Honey Glazed Grilled Salmon
- Top with poached eggs for breakfast
This is a one of my favorite ways to put all that summer zucchini to use you’ll love it too!
More Delicious Gluten Free Fritters
If you like this recipe you’ll also like these fritters:
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Paleo Zucchini Basil Fritters
An easy delicious way to enjoy zucchini. Great for breakfast, lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 10-12 fritters 1x
- Category: Lunch Dinner
- Cuisine: Dairy Free, Farm to Table, Gluten Free, Paleo, Seasonal
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
Instructions
- 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.