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You will love these healthier coconut flour zucchini fritters made low carb and gluten free. Serve them as an appetizer or a side to compliment your meal.
I’m not very good a planning and many times I get very disorganized. I think it’s because I try to do so many things at once.
I like to keep myself really busy and I typically just do things as I go. I’ve never had a great memory either so I tend to forget what I need to do.
I’m the kind of person who NEEDS to write things down in lists. I’ve tried so many times to get organized and have my lists typed up on my iPhone. It never seems to work out and I have to rely on what I can remember.
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One of the things I really need a list for that rarely happens is grocery shopping. My husband knows he needs to write a list if he expects me to buy certain items for him.
Otherwise, I’ll just buy the things I remember that I need. I often buy items at the grocery store thinking that it will be good for a particular use, but end up forgetting and then using it for something else.
Here’s a perfect example: I bought a couple organic zucchini planning to use them for zoodles. But, I ended up make low carb coconut flour zucchini fritters instead.
I suppose it’s not always a bad thing that my mind is constantly shifting gears. Otherwise, I wouldn’t have discovered these super yummy low carb coconut flour zucchini fritters.
I ended up making these coconut flour zucchini fritters for breakfast last weekend to serve with some eggs. They are a very nice alternative to breakfast potatoes.
You could probably serve these gluten free zucchini fritters alone as they are pretty filling. I ate three of them with a scrambled egg. The leftovers were great work day breakfasts.
I didn’t even bother heating up the leftovers. These low carb zucchini fritters are delicious straight out of the refrigerator. I threw them in my cooler bag and ate them cold when I got to the office in the morning.
You may even be able to sneak some vegetables into your kids with these low carb coconut flour zucchini fritters. There is a hint of green from the zucchini, but you can always tell them its a spice herb.
My youngest daughter enjoyed these fritters, too. Check out my zucchini spice cupcakes and chocolate zucchini cake for other delicious ways to get your kids to eat zucchini.
Low Carb Coconut Flour Zucchini Fritters
Coconut Flour Zucchini Fritters - Gluten Free
Ingredients
- 2 small zucchini
- 1 teaspoon sea salt or more to taste
- 2 large eggs
- 3/4 cup parmesan cheese grated
- 1 tablespoon coconut flour
- 1 tablespoon parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
Instructions
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Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
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Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
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In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
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Heat about 1-2 tablespoons olive oil in large skillet.
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Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.
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When both sides are nicely browned, remove from pan and drain fritters on paper towels.
Recipe Notes
Makes 4 servings (about 16 fritters)
2.8g net carbs
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Anthea says
Had these last night and they were delicious. I have a glut of zucchini so can I make up fritters, freeze them and cook up when needed or would it be better to cook first and then freeze?
Lisa says
Yay! Happy that they worked out okay for you. 🙂
Kate says
This was a big mess. These didn’t stick together at all. I’ve made zucchini fritters before and they turned out fine. Not sure what was wrong with this recipe but the lack of measurement may have been an issue. I had a large zucchini and tried to figure out how much of it to use to equal 2 small zucchini. I think giving the recipe in cups would have been a lot better.
Lisa says
It’s held together by the egg. A large zucchini is likely equal to more than 2 small zucchini. Will consider measurements.
Shirley Brush says
Good but way too salty. Next time I will only use 1 t.
Lisa says
I can add a note to salt to taste as it’s a personal preference.
Atiya says
These are so simple and so delicious! To make them dairy-free, I used a common homemade vegan Parmesan cheese substitute consisting of ground cashews and nutritional yeast. They turned out great – I had to control myself from eating them all at once! Thank you for the wonderful recipe!
Lisa says
I’ve been wanting to try those dairy-free nut-based cheeses. Glad this recipe worked well with the homemade vegan parmesan.
Veronca says
Can these be made without the floor? The only flour I have is flax.
Lisa says
It’s not a lot of flour, but does help with texture. So, it may work, but texture will be different.
Lisa says
These are amazing! Thank you so much for the great recipe. We had them as a side to pesto chicken fingers tonight and we were amazed at how satisfying and filling they were.
Lisa says
Thanks Lisa!
Kerri says
We are dairy free so will these taste okay without the parm cheese?
Lisa says
You may want to add in a little more seasoning, but otherwise should be fine.
Melody says
They all stuck. Now I have an unusable mess. Did I do something wrong? Followed to a tee.
Lisa says
What kind of pan did you use? Mine was a seasoned cast iron.
Nusrat says
Can this be baked? At what temp and how long?
Lisa says
You could probably bake it at 350-375F until browned.
sherri says
Having difficult time figuring out how much grated zucchini needed. 2 small zucchini about a cup after draining and squeezing?
Lisa says
You don’t need an exact measurement for this. I’d say a little over 2 cups of shredded zucchini before draining and squeezing.
Molly says
Can you use almond flour instead of coconut flour? I am out of coconut and I would rather not pack the kiddos up to go to the store. Thanks! These look delicious!
Lisa says
I believe you can, but you’d need to adjust for it.