Zucchini Fritters (Grain/Dairy/Sugar-Free) | Fresh Planet Flavor

These zucchini fritters are one of those culinary adventures born of desperation, when you wake up on Saturday morning and realize there’s nothing more in the fridge than zucchini and eggs. Snag some coconut flour from the pantry and you’re in (delicious) business. Browned and crispy on the outside but tender and green-flecked on the inside, these zucchini fritters are a seasonally-appropriate, unconventional addition to the breakfast menu.

The very first time I made these zucchini fritters, I fried them up, sprinkled them with a light dusting of red pepper flakes and served them with breakfast sausage patties and eggs. The most recent time I revisited them I decided to have a bit of fun: a zucchini fritter stack with fried eggs and roasted tomatoes! Good times.

This recipe is adapted from a zucchini pancakes recipe by Balanced Bites, but I tweaked the ingredient ratios (the coconut flour in particular) to achieve a batter that’s thick enough to give the breakfast cakes some heft.

Zucchini Fritters (Grain/Dairy/Sugar-Free) | Fresh Planet Flavor

Zucchini Fritters

Preparation 10 mins 2017-07-25T00:10:00+00:00
Cook Time 30 mins 2017-07-25T00:30:00+00:00
Serves 2     adjust servings

These simple zucchini fritters should be a staple of any breakfast plan: light, savory, and adaptable with the addition of different ground spices or chopped fresh herbs


  • 2 1/2 cups shredded zucchini
  • 3 eggs
  • 3 tbs coconut flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Red pepper flakes, to garnish
  • Coconut oil or bacon fat (for frying)


  1. Blot the shredded zucchini with paper towels to remove excess moisture.
  2. Stir the coconut flour, eggs, salt and pepper into the shredded zucchini.
  3. Melt the coconut oil or bacon grease in a large skillet.
  4. Using a ladle or measuring cup, pour approximately ½ cup of the batter into pan for each patty.
  5. Cook the cakes until they are crisp and brown on the underside and edges, being careful not to let them burn.
  6. Flip and brown on the reverse side. Continue the flipping and browning process until the cakes are darkened on both side and firm enough to be transferred to a plate without tearing.
  7. Transfer the cakes to a plate lined with a paper towel, and allow the paper towel to absorb the excess grease for a few moments.
  8. Serve warm.


Recipe Notes

Zucchini holds so much moisture that without the first step of blotting with a paper towel, the batter becomes too soupy and loose to make a tidy cake.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 465kcal Calories from fat 387
% Daily Value
Total Fat 43g 66%
Saturated Fat 34g 170%
Transfat 0g
Cholesterol 240mg 80%
Sodium 617mg 26%
Carbohydrate 12g 4%
Dietary Fiber 6g 24%
Sugars 5g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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