Gluten-Free Zucchini Fritters {Paleo & Whole30}

These Gluten-Free Zucchini Fritters are quick and easy to make and only use 7 ingredients!  They are also Paleo and Whole30 compliant.  Whip up a batch on the weekend and reheat during the week for a quick breakfast.

Whether you are following a Whole30 or Paleo diet or you just want a deliciously healthy breakfast recipe, these Gluten-Free Zucchini Fritters are for you.  Crispy on the outside and soft on the inside - just how a good fritter should be.   

I've categorised these as a breakfast food but you could go right ahead and enjoy them any old time of day.  You want to take them to work for lunch with a side salad?  Go for it!  Fritters as good as these shouldn't be confined to one meal!

I know that these fritters will become a favourite in your home, just like they are in mine.

Looking for more fritter recipes?  Try these Zucchini and Halloumi Fritters or these Pea & Sweet Corn Fritters.

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🥘 INGREDIENTS

To make a batch of these fritters you'll need the following ingredients (full measurements listed in the printable recipe card below)...

• Carrots
• Zucchini 
• Brown Onion
• Eggs
• Almond Flour
• Garlic Powder 
• Olive Oil

🍴 INSTRUCTIONS

Place shredded carrot, zucchini into a colander in the sink and sprinkle with salt. Let rest of 10 minutes, then use your hands to squeeze out as much excess water as possible.

Place the shredded carrot, zucchini, onion, garlic powder, almond flour and eggs in a bowl and mix with your hands until well combined.

Place a tablespoon or so of the fritter mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook for 3-4 minutes each side until golden and crispy.
Transfer to a plate lined with paper towel.

🥣 STORAGE ADVICE

These fritters keep really well in the fridge or freezer BUT they'll lose some of their crispiness.  Does this matter?  Not really.  I've never found it to be a problem, but it's just something to be aware of 🙂 

IN THE FRIDGE:

Store fritters in an airtight container in the fridge for up to 3 days. 

IN THE FREEZER:

Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month.  Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.  

🌡️ REHEATING FRITTERS

Heat oven to 180C / 350F.  Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through.  

You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.  

💭 TOP TIPS

• Be sure to squeeze as much excess moisture from the shredded carrot and zucchini before using it.  Without this the fritters will be too soggy.
• If you find your mixture is a little runny, add a little more almond meal.  
• You need just enough oil to cover the bottom of your frying pan.  
• Heat the oil in your frying pan before adding your fritter mixture.  Cold oil will soak into the fritters and again make them soggy.
• Cook the fritters in batches, 3-4 in each batch, to avoid overcrowding the pan.   

🍽 MORE GLUTEN-FREE RECIPES

• Flourless Orange and Almond Cakes
• Sweet Potato, Chickpea and Spinach Curry
• Crispy Brussel Sprouts with Bacon
• Sheet Pan Crispy Baked Chicken Thighs and Vegetables
• Crispy Salt and Pepper Tofu 

If you’ve tried these Gluten-Free Zucchini Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below! 

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