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Gluten-Free Zucchini Fritters {Paleo & Whole30}

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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.

carrot and zucchini fritters

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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carrot and zucchini fritters

🥘 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.

shredded carrot and zucchini in a colander
hands squeezing shredded carrot and zucchini

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

carrot and zucchini fritters ingredients in a glass bowl
carrot and zucchini fritters mixture in a glass bowl

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.

heating oil in a skillet pan
cooking a fritter in a black skillet pan

🥣 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

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! 

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.

 

📋 RECIPE

carrot and zucchini fritters

Gluten-Free Zucchini Fritters

Yield: 6 fritters
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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.

Ingredients

  • 2 Carrots, shredded
  • 2 Zucchinis, shredded
  • 1 Brown Onion, diced
  • ½ teaspoon Garlic Powder
  • ½ cup Almond Flour
  • 2 Eggs, lightly beaten
  • 3 tablespoon Olive Oil

Instructions

  1. 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. 
  2. Place the shredded carrot, zucchini, onion, garlic powder, almond flour and eggs in a bowl and mix with your hands until well combined.  
  3. 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.
  4. Serve on their own, or with a side of eggs!

Notes

COOK'S 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.

STORING - Keep in an airtight container in the fridge for 3 days, or individually wrap in cling film & pop in airtight container or freezer bag and store in freezer for 1 month.  When you're ready to use, thaw in the fridge overnight.

REHEATING - Preheat the oven 180C / 350F, place fritters on tray and put in oven for 10 mins or until cooked through. 

UPDATES - First Published March 19, 2018. Last updated March 29, 2019 with more photos and tips - no changes to the recipe.  

NUTRITION - Nutrition information is a rough estimate from a nutrition calculator. If you need a more accurate calculation, feel free to enter the ingredients you have at home into an online nutrition calculator.

Nutrition Information:
Yield: 6 Serving Size: fritter
Amount Per Serving: Calories: 163Saturated Fat: 1gCholesterol: 54mgSodium: 41mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 5g
© Cassie Heilbron
Cuisine: American / Category: Breakfast
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Reader Interactions

Comments

  1. Leah Saunders says

    Hey can you use plain flour in place of almond meal? I don't have any and I'm allergic to almonds

    • Cassie says

      Hi Leah - you absolutely can! i'd suggest starting with a little less flour and adding more in gradually until it holds itself together. The only reason I mention that is that I tend to have to use more almond meal than regular flour when substituting in recipes. Hope you enjoy 🙂

  2. Rebecca says

    These were delicious! It was very easy to make and it didn’t take a long time to prep and cook . Next time I will be making a double batch! Thank you for the wonderful recipe!

    • Cassie says

      I'm so thrilled to hear you enjoyed them Rebecca! These fritters were lifesavers for me when I was on Whole30 and couldn't bare to have eggs AGAIN for breakfast 🙂

  3. Cazza says

    Hey! Has anyone tried freezing these?

    • Cassie says

      Hi Cazza, with these fritters I put them on a baking sheet in the freezer until they are solid, then transfer to an airtight container. They last up to 3 months in the freezer. Enjoy!

  4. Mea says

    Thanks very much, I’ll give that a try!

  5. Mea says

    Hi, i’m in the middle of round one of the whole 30 and found this recipe while browsing online. The taste was great but I had one Issue: the fritters stuck to the bottom and I couldn’t turn them over without them breaking up - I ended up with a nice tasting messThat looks nothing like you are beautiful picture!

    I didn’t cook eggs much before doing Whole30, they always seem to stick to the pan, but I notice you are using a nonstick pan in your video. I’d prefer to continue using my stainless steel cookware as I’m a bit dubious about the potentially toxic components of a nonstick surface. Do you have any tips to stop them sticking without using A nonstick pan?

    Thanks!

    • Cassie says

      Hi Mea,

      There's a bit of an art to cooking eggs (and I imagine fritters) in stainless steel pans I believe. The first is making sure the pan is hot enough. If it's too cold the eggs will stick, but you have to be careful not to make it too hot or they'll burn. Temperamental right?! The second would be making sure there's enough oil/ghee (ghee is great to cook eggs in during a round) in the pan.

      For the fritters in question, I'd suggest making sure you pop enough oil in the pan to just cover the bottom and make sure the oil is hot before you pop them in (this stops the fritters from absorbing the oil & becoming soggy). Hopefully that will stop them sticking 🙂

      Good luck with the rest of your round - it's not easy but oh so worth it.

  6. Cindy says

    Can you use coconut flour in place of Almond flour

    • Cassie says

      I haven't tried it myself but it's worth a try. My only hesitation would be that coconut flour is particularly absorbent and soaks up moisture so don't sub 1 for 1 - start with maybe 1/4 cup and work from there until you achieve a good consistency 🙂

  7. Annie says

    I already have shredded carrots so would that be about 2 cups?

    • Cassie says

      Good question - I'll have to properly measure next time I make them but i'd say 1 cup

  8. Chelsea says

    Actually, I love eating FRITTERS. Thanks for the recipes. I'll definitely try this.

    • Cassie says

      I hope you enjoy Chelsea!

  9. Antoinette Allen says

    Thanks for recipe. It was very easy and very delicious. Will definitely make again.
    A hit with the family.

    • Cassie says

      So happy to hear that Antoinette! 🙂

  10. Debbie says

    The hardest part with this recipe was the 10 Minute ?wait but makes such a difference. Perfect work lunch that tastes great with salad. Makes a great change from tuna!!

    • Cassie says

      So glad you liked it! And yep - that 10 minute wait is the hardest part haha

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