Zucchini Fritters (Paleo, Grain Free, Gluten Free)


You know what happens when you have an over abundance of zucchini in the fridge? You pick up more at the store because you forgot that you already had an over abundance in the fridge. That way you can be left with a fridge that is overflowing with zucchini. Now that you’re in the predicament that I was in you now have to make a bunch of fun things with zucchini. Well, okay you don’t have to do it like I did, but you can definitely do a lot of really great tasting and quite gorgeous recipes with zucchini.


In fact zucchini may just be the most powerful vegetable in the world. It needs a little cape and everything because you can make just about anything out of zucchini. Zucchini noodles, zucchini bread, zucchini spread, im even considering zucchini ice cream and maybe even zucchini infused coffee. I may be getting ahead of myself here with the coffee. But the point is that zucchini is awesome.

Especially in fritter form. They are a lot like potato latkes that I used to have when I was really little. There was this awesome deli when I lived in California called Morts Deli. Man that place was amazing. Me and my mom would always go down there for a quick lunch and usually meet up with my nanny Chachi. To which I wish to express to you who that is, but I’m going to save it for another post.


That deli was like a second home for us, whenever we would go there they would know what I wanted to order every time and treated me and my mom like family every time we went in there. This is the place where I discovered  potato latkes. My mom basically taught me how to eat them too. If i remember correctly the process consisted of centering the latke on your plate, then placing a dollop of sour cream on said latke but not in the center on an area that your ready to cut off, then place a slightly smaller dollop of applesauce over the dollop of sour cream and then cram it in your mouth.


My first thought was disgust but once I ate it I was hooked. But with the way I eat now I’m not all that into potatoes. Sure I love the taste of them but they are just too starchy and sugary. Sure I could just have 1 or 2 but to be honest I want like 4 or 5. So with my overabundance of zucchini in the fridge and my knowledge of zucchinis versatility as a mega vegetable I decided to do some research. And It turned out quite a lot of people have made zucchini latkes.


So it was somewhat of a miracle when I saw all of these recipes. Although as I looked I started finding several recipes for zucchini fritters which were pretty much the exact same thing just with a different name. And in my opinion zucchini fritters fits these better than zucchini latkes.


Plus it would be total sacrilege to call these actual “latkes” since they don’t have traditional ingredients you would find in a latke. So we will stick with fritters.

Zucchini Fritters (Paleo, Grain Free, Gluten Free)
4.8 from 18 reviews
Prep time:
Cook time:
Total time:
  • 2 medium zucchini (about 350-400g)
  • 2 green onions thinly sliced (12g)
  • ¼ cup almond flour
  • ¼ cup (about 1 ounce or 28g) fresh grated parmigiana reggiano (packed down)
  • 2 eggs
  • salt and pepper to taste(make sure its fresh ground black peper)
  • Optional: 1 teaspoon lemon juice
  • oil for frying (I used 2 tablespoons of walnut oil. Avocado oil or coconut oil would work great too)
  1. Grate zucchini with a medium sized grater so you get decent shreds of zucchini.
  2. Add salt and place shredded zucchini in a clean dishtowel and squeeze to get as much liquid out of it as possible. (It doesnt have to be perfect but do try to get as much as you can)
  3. Once squeezed place back in bowl and add beaten eggs, thinly sliced green onions, almond flour, parmigiana reggiano, and fresh ground black pepper and mix thorougly.(this is where you would add the lemon juiceif you choose to use it)
  4. Heat 2 tablespoons of yoru choice of cookign oil over medium heat and wait for that pan to get super hot.
  5. Once oil is shimmering add spoonfuls of mixture in hot oil and fry until golden brown on each side. About 2-3 minutes per side.
  6. Place on platter lined with paper towels to soak up any grease that sticks to the fritter and serve with sour cream and extra green onions on the side. And if you want to be really traditional you could serve it with sour cream and applesauce both on the side so each person can control how much sour cream/applesauce goes on.


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90 Responses to Zucchini Fritters (Paleo, Grain Free, Gluten Free)

  1. Rachel 4 January, 2013 at 11:44 am #

    I made zucchini fritters, too! I second your opinion in the hot chocolate post that it’s too cold in Texas right now… it’s 43F in Dallas right now and I. Am. Not. Happy.

    • Slim Palate 4 January, 2013 at 12:16 pm #

      Yeah. It finally started to warm up but then I guess texas decided that was a bad idea.

    • Carole Cecchini 4 May, 2013 at 7:40 am #


  2. Danny 6 January, 2013 at 6:33 pm #

    These look so simple and yet soooo good! What a great idea! I have a posting in the hopper where I had to use up one lonely zucchini and wish I had tried this. Next time :)

    • Slim Palate 7 January, 2013 at 10:29 am #

      Thanks Danny! Let me know if you try them and how it goes!

  3. Lauren 10 January, 2013 at 9:14 am #

    Oooo, this sounds amazing! I’m going to try these tonight! ~ L
    PS: Love the blog! Can’t wait to read more recipes!

  4. Laura 10 January, 2013 at 12:49 pm #

    I have an abundance of zucchini in my fridge! I was wondering what to do with it, and I definitely plan to try this :)

    • Slim Palate 10 January, 2013 at 6:51 pm #

      That’s awesome Laura. Please let me know how it goes and if you like them, you can also post any pictures of them when you make them on my Twitter or Facebook if you like!

  5. Christina 10 January, 2013 at 8:47 pm #

    I just made these and they are awesome! My whole zucchini disliking family even liked them. Thank you!

    • Slim Palate 10 January, 2013 at 9:54 pm #

      That is awesome Christina! I’m so glad that you all liked them, you are very welcome!

      • Erica 26 January, 2013 at 7:47 pm #

        I just love your blog. I made these today and they were oh soooooo good! Thank you!!!

  6. Irina 31 January, 2013 at 5:05 pm #

    GREAT RECIPE!! My kids (8 and 6 yrs old) loved these fritters. Thanks for sharing!!

  7. Jenny Dart 2 February, 2013 at 3:13 pm #

    This looks great! I want to try this tonight and am cooking for 5. About how many would this serve?

    • Slim Palate 2 February, 2013 at 8:57 pm #

      Sorry for the late response Jenny, this serves 2-4 people.

      • Jenny Dart 3 February, 2013 at 10:21 am #

        No problem. I made just one recipe last night, but I’m sure I had more than enough zucchini. It was more than enough for everyone. My daughter, the photographer, took pictures and hopefully will post them to you. I served it with a roasted chicken. They were wonderful! Even my picky, not so happy that we’re switching away from the things he likes 15 yr old liked them.

        • Slim Palate 3 February, 2013 at 11:34 am #

          Excellent! Please share the pics on my Facebook or send them to me in an email I would love to see them.

  8. Terry Duncan 3 February, 2013 at 6:35 pm #

    Well, you certainly got me on this one!!!! My, oh, my – I never thought zucchini could taste so good unless it was in a bread or cake, etc. These fritters are the best and my husband who makes fun of zucchini and doesn’t like it at all — gave me the mmmmmmmmm these are delicious! Hope you are having fun creating – ’cause I’m having fun eating!!!!

    • Slim Palate 3 February, 2013 at 10:33 pm #

      Thank you so much Terry. I’m glad your zucchini disliking husband enjoyed them.

  9. Tami 3 April, 2013 at 6:48 pm #

    My 2 1/2 year old picky son ate them. Delicious! Thanks!

  10. Gramma Nana 5 April, 2013 at 7:02 pm #

    I just made these with frozen zucchini I had grated last fall and thought I better start using it up! I swapped the almond flour for coconut flour because I live in the boonies and it’s what I had. Used coconut oil to cook and they stuck a little bit but they’re yummy!!!!! I’ve been gluten free for 3 weeks now and these helped ease this craving I have to chew some bread!

    • Saige 8 May, 2013 at 2:37 pm #

      Was it an even substitute for the almond flour? Or did you use less coconut flour? These sound so yummy, but I don’t have any almond flour and I have lots of coconut flour that’s begging to be used for something good!

      • Slim Palate 8 May, 2013 at 2:51 pm #

        Hey Saige, I wouldn’t recommend substituting coconut flour. Coconut flour is very, very absorbent and works very differently to almond flour. If you don’t have almond flour and really want to try these I recommend this brand or you can make your own almond meal which would work okay for this recipe by grinding up some almonds in a food processor until you get a fine grind but not to the point that it’s nut butter. Also I only currently have one recipe that is using strictly coconut flour that you could use that coconut flour in which is my Lemon Chia Seed Muffins. I plan on getting more coconut flour recipes up as well.

  11. Jamie 16 April, 2013 at 11:56 am #

    This is so me!! >> “You know what happens when you have an over abundance of zucchini in the fridge? You pick up more at the store because you forgot that you already had an over abundance in the fridge.” I have thrown away so much zucchini.
    I’m about to try this recipe. Sounds great!

    • Slim Palate 16 April, 2013 at 8:30 pm #

      What is it with zucchini building up in the fridge? And I eat it pretty often so I don’t even know how it happens.

  12. stef 21 April, 2013 at 3:15 pm #

    thanks so much for this recipe! I made this and added chopped bacon (2 strips cooked). SO good!!

    • Slim Palate 21 April, 2013 at 9:26 pm #

      I like the bacon substitution. There is never a problem with adding a little bacon.

  13. Meganrose 25 April, 2013 at 8:28 am #


  14. Sheryl Hardy 5 May, 2013 at 7:51 am #

    So zucchini season is upon us, and with three plants in the yard we will soon have more zucchini than we know what to do with. I made zucchini fritters last summer and they were a hit. Now I’m trying to get healthy ( 53, over weight, arthritis…), been eating low carb. I’m going to try this recipe and your cauliflower tortillas, because they look great! Awesome job on your weight loss, and your blog is great!

  15. Sarah D 6 July, 2013 at 8:35 pm #

    Great recipe… made them for dinner tonight! The fritters browned but didn’t get that crispy. Did I do something wrong?

    • Slim Palate 7 July, 2013 at 6:22 pm #

      Sounds like you might need to up the heat under your pan a little bit.

  16. Lizette 8 July, 2013 at 12:55 pm #

    I just made these right now. And they are DIVINE, and so filling. You will be solely responsible for my successful weight loss and conversion to the paleo lifestyle. Thanks again, Joshua!

    I have enough for two more meals and making this could not have been easier either.

    Where did you learn how to cook like this???! Truly amazing!

    • Slim Palate 8 July, 2013 at 9:39 pm #

      Excellent, so glad you liked them. I’m self taught in my cooking, although it all started with a simple teaching from my mom when I was a kid but the rest I learned on my own.

      • Lizette 16 July, 2013 at 5:35 am #

        Some feedback.

        After I made the first batch – where I followed your ingredient amounts very loosely – I added too much onion and didn’t fry/cook the fritters enough, meaning the onion wasn’t thoroughly fried.

        I suffered from eating this volume of onion that I had added. I am still learning my way through paleo/healthy, and have only just discovered that I can’t eat large amounts of raw onion without feeling strange afterwards. I realised then that when I fried these fritters up, the onion didn’t cook as much as I needed.

        I’ve made a second batch now, and I pre-fried the onion in macadamia nut oil. And now I can eat as much as I want without it affecting me.

        This is (as mentioned before) the most delicious vegetable recipe that I know how to cook! Really awesome.

  17. Sara Police 20 July, 2013 at 9:54 am #

    Just made these and love them! Thanks for the recipe.

  18. Briony 8 August, 2013 at 5:47 pm #

    I’m excited to try these – but can someone please tell me roughly how many fritters the recipe makes??

  19. Briony 8 August, 2013 at 5:52 pm #

    also – can you do it without the cheese? do i need to change the quantities of anything else?

  20. Jatigges 9 August, 2013 at 2:26 pm #

    OMG these are delicious! I’m always looking for something to eat for breakfast, besides the same old stuff. Thank you for this recipe.

  21. Kara 13 August, 2013 at 9:17 pm #

    Thank you for posting this recipe. The fritters are delicious!

  22. Ali 18 August, 2013 at 3:53 pm #

    These are great! Taste very similar to a potato pancake. I used regular onion minced fine – a strong onion at that – added zing :-). These are VERY delicate – keep that in mind when trying to flip them. I used 2 spatulas – and when I make them again I may add some all purpose flour to help them adhere – of course then they aren’t gluten free – and would add some carbs.

  23. Colleen 21 August, 2013 at 5:02 pm #

    Can you replace the eggs with Egg Replacer or ground flaxseed gel? I am allergic to eggs. Thanks.

    • Slim Palate 22 August, 2013 at 8:18 am #

      I haven’t tried so I do not know, sorry for the inconvenience.

  24. Alice 19 September, 2013 at 7:56 am #

    I made the fritters last night, totally awesome. Thank you so much for posting.

  25. Ali 20 September, 2013 at 5:52 pm #

    Dont know about the egg replacement – I’d do a search for egg replacement in, say, fritters or pancakes. These are very similar….

  26. Kendra 27 September, 2013 at 6:28 pm #

    Made these this afternoon and they were amazing! I added several different spices & a couple tablespoons of leftover canned salmon & they were soooo yummy! Such a quick and easy meal!

  27. Marianna 6 January, 2014 at 7:10 pm #

    Yum! Made these for dinner tonight and they were fantastic. Thanks!

  28. Maggie 7 January, 2014 at 12:40 pm #

    These fritters were AH-mazing! Just discovered your blog mad read your story! I hope that my kids will see your story to be as inspiring as I do! Thanks for sharing :-)

    From FREEZING Calgary, AB Canada!

  29. Leslee 24 January, 2014 at 11:20 am #

    I didn’t have any parmigiana so I substituted it for more almond flour. I’m thinking’ the parm. would have added a lot of flavor! I’ll have to pick some up and try this again because it sounds like everyone’s loving it!

    • Slim Palate 24 January, 2014 at 8:05 pm #

      The parmesan also provides a specific structure.

  30. Cristina Favreau 26 January, 2014 at 7:07 am #

    Doesn’t the inclusion of cheese make this recipe non-Paleo?

    • Slim Palate 26 January, 2014 at 8:46 am #

      Technically yes, but it depends on who you’re talking to. I used raw grass-fed cheese which I’m almost certain most Paleo people even those mildly sensitive would approve of since it’s better tolerated.

  31. Tess 1 February, 2014 at 9:15 am #

    I have been looking for some easy make ahead school lunches for the kids, but to be acceptable for school it needs to be nut free, what can I substitute the almond meal for? I normally substitute sunflower meal for other things I make for them i.e. bliss balls or granola bars, what do you think?

    • Slim Palate 1 February, 2014 at 10:19 am #

      I could certainly see sunflower meal working just fine as a substitution Tess.

    • Kate 19 April, 2014 at 10:50 am #

      I used garbanzo bean flour with great results

  32. Rustybeth 9 February, 2014 at 4:31 am #

    Made these for dinner tonight and I loved them. The kids were mixed in their response (2yo was yuck, 4 yo ate the required bites but didn’t ask for more). They love parmesan, but I may try these with a bit of mozzarella to give them a milder flavor. Thank you so much for the recipe!

  33. foodieijc 24 February, 2014 at 11:12 pm #

    Can you make these with whole wheat flour instead of almond flour?

  34. Claire 10 March, 2014 at 1:33 am #

    Thankyou! So good. I made them for a picnic lunch, everyone wanted the recipe.

    They work well when made the day before and eaten cold too.

    • Claire 26 March, 2014 at 1:30 am #

      We are hooked on these babies!

      I tried it with Eggplant, I used roughly the same quantities, but the eggplant really took in the salt.
      Salty and yummy.

      Oh I cooked with olive oil instead.

  35. Amy B. 11 March, 2014 at 9:46 pm #

    My family has just started on a paleo journey, I found your site and am very excited! I have four children ages 11, 13, almost 15, and almost 16. I think your story will really inspire them. I wanted to mention here that we have always fixed a zucchini crab cake using OldBay Seasoning and a horseradish based sauce. I haven’t tried it without wheat flour. Your recipe looks like it would work just perfect!

  36. Chantelle 14 March, 2014 at 6:16 pm #

    So I made these, but they fell apart and stuck to the pan. Wondering if I’m doing something wrong? I excluded parmesan and added more almond flour…. but other than that, everything was the same :-(

    • Slim Palate 14 March, 2014 at 9:32 pm #

      Sounds like a binding problem. Possibly because you excluded the parmesan or added too much almond flour and ended making them too crumbly.

  37. google news 29 March, 2014 at 2:12 pm #

    You could definitely see your enthusiasm in the work
    you write. The arena hopes for even more passionate writers like you
    who aren’t afraid to say how they believe.
    Always follow your heart.

  38. Kate 19 April, 2014 at 10:48 am #

    New name – Better Than Sex Zucchini Fritters ( hubby disagrees!).
    Seriously awesome.

    Used Garbanzo Bean Flour – it worked great.

  39. Cassie 9 June, 2014 at 10:46 pm #

    Made the recipe as written. Loved them. So nice to not feel deprived during mealtime.

  40. Kelly H. 24 June, 2014 at 6:24 pm #

    I was so disappointed in these! In case anyone is wondering, if you leave out the cheese they taste like nothing. Dairy isn’t kind to me so…next time I will add some spice blend

    • Slim Palate 24 June, 2014 at 7:30 pm #

      Plenty of people have made them without the cheese and have enjoyed them. Perhaps you didn’t season them enough?

  41. OMG – they look amazing and your recipe sound really tasty. thx a lot for sharing.

  42. Amanda H 8 July, 2014 at 8:16 am #

    I made these last night but used feta cheese instead. This is the second time I’ve tried them, but they don’t stay together and fall apart! While the taste is still good, it made a mess in my pan and it didn’t make patties. I used coconut oil to fry them. Not sure why it didn’t work? Is the difference in cheese really the problem? I used to make these with feta cheese and wheat flour with no problem, but haven’t had much luck since going gluten free.

  43. Michelle 6 August, 2014 at 12:38 am #

    This is one of my all time favourite snack recipes. My friends love it too! Thank you.

  44. Nancy 14 August, 2014 at 6:29 pm #

    These were great! Thank you! This was my first time using walnut oil. I’m going to remember these for Chanukah and make them instead of potato latkes! But it is nice to make them now, in the summertime, with so much fresh garden zucchini available. Thanks for sharing your recipes and your awesome story. You are an inspiration.

  45. Jennie 31 August, 2014 at 7:56 pm #

    Has anyone tried baking these? I have seen recipes for baked ones, but they all use regular flour. Otherwise, I love them!

  46. Andrea 7 September, 2014 at 2:20 pm #


    Making them now! I am allergic to almonds so used Trader Joe’s Coconut flour instead. Taste relish!


  47. Suz 15 September, 2014 at 9:59 am #

    I just made these after discovering some zucchini in the drawer of my fridge…had forgotten it was there, it was bought for another recipe but I excluded them…..anyway, last nite I made chocolate zucchini muffins using almond flour….and since I’m working on losing pounds, I didn’t want yet ANOTHER portion of almonds, so I subbed coconut flour I had also laying around.

    Coconut flour is definitely more absorbant….and left my fritters a little dry…I would half the amount next time because even though they were a little dry, they were still yummy!

    So my advice is, yes to coconut flour, just use less!

    In the old days I would make these with white flour (omg) just the way mom made them. There was never any measuring, so next time I will use the good old technique of just sprinkling the coco flour until it looks right! Great recipe and thank you for the chance to experiment with these alternate “flours”!!


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