I love these Paleo Zucchini Fritters. Not only do they get my kids to chow down on zucchini, always abundant in Alaska garden but they also make a perfect paleo vegetarian side dish. I don’t know about you but whenever I go Paleo I’m gung ho and then I’m ho-hum. I need something new and exciting because I get tired of M E A T. These Paleo Zucchini Fritters really mix it up. Plus they’re kinda like real food, you know? And you can make them Keto Zucchini Fritters too, skip to the last paragraph for that touch of genius.
A great sturdy recipe for your Paleo Zucchini Arsenal
These Paleo Zucchini Fritters really do make for a nice change on the Paleo Diet. I know when I go Paleo I NEED something besides meat and vegetable fritters can really deliver that for me. And when zucchini is so fruitful in the garden, most gardens, not mine though, you need to know how to use it in different ways. And it’s always in the grocery stores too. The prices are always right, so it’s a vegetable I keep on hand.
Make them Keto Zucchini Fritters
If you’re on the Keto Diet you can make these Paleo Zucchini Fritters Keto by switching up your binding agent, the flour. I call for tapioca flour in the original recipe but if that seems TOO carby for you try another flour. Coconut flour or Almond flour would both work. Just be aware that those flours add moisture and you may encounter issues with excess liquid. I think drying the grated zucchini and much as possible beforehand by laying it out to dry AND squeezing out the excess was, you’ll get the best results using a Keto Approved Flour.
I love these Paleo Zucchini Fritters. Not only do they get my kids to chow down on zucchini, always abundant in Alaska garden but they also make a perfect side dish. I don't know about you but whenever I go Paleo I'm gung ho and then I'm ho-hum. I need something new and exciting because I get tired of M E A T.
1/4cuptapioca flouror regular flour if you like it or can eat it
toppings--sriracha, apple sauce, sour cream, paleo version here
Rate this recipe!
lay the zucchini out to dry, it needs to dry for about 30 minutes or your pancakes will be mushy
while the zucchini is drying gather the rest of the ingredients and an electric griddle
after the 30 minutes, whip the egg whites with a mixer until they form nice stiff peaks
preheat the griddle to 350˚
mix the pepper, dill, garlic and onion powder together and mix it with the egg yolks
toss this mixture with the now slightly dried zucchini
when well mixed fold in the whipped egg whites
use the the TBSP of butter to grease the griddle thoroughly
drop the pancake mix on the griddle by the spoonful, flatten slightly
fill the griddle and let cook 3-4 minutes or until browned
then flip the pancakes and cook the other side 3-4 minutes too
remove and serve right away
then repeat until the mix is gone
the longer these sit, the mushier they get so plan on making and serving fairly quickly
coarsely shred zucchini by forcing it through your food processor grating blade rather quickly--well this is the way I did it anyway spread the zucchini out on a cookie sheet and let it dry for 15-30 minutes this makes better pancakes never add salt to this recipe just salt them before you eat them--salt will make the zucchini release all of its water and you'll have a slimy mess on your hands really do whip up the egg whites-use a mixer it makes it super quick and easy I do suggest serving them as they are made they do not hold well, they will steam themselves to a pile of slime
If you like this Paleo Recipe you have to check out my other Paleo/Low Carb/Keto faves!