Crispy Zucchini & Herb Fritters | Kevin Wagonfoot
I’ll be honest—I’m not a vegetable pusher. But these crispy zucchini and herb fritters changed my mind. They’re the kind of side dish that doesn’t feel like a compromise, and they disappear from the plate faster than I can make them.
What I love most is how simple they are. Five ingredients, minimal fuss, and you end up with something golden and satisfying that actually tastes good, not like you’re doing penance for something.
Why This Works for Paleo
These fritters fit beautifully into a Paleo approach because they lean on whole ingredients—zucchini, eggs, herbs, and coconut oil—with no grains or processed binders getting in the way. The cooking method seals in nutrients while creating that crispy exterior that makes eating vegetables feel less like an obligation and more like a choice.
From the cookbook
5-Ingredient Paleo Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Crispy Zucchini & Herb Fritters
Enjoy these crispy zucchini and herb fritters for a delightful breakfast option. Packed with fresh flavors and a satisfying crunch, they are both healthy and delicious.
Ingredients
- 2 medium zucchini, grated
- 1/4 cup almond flour
- 2 large eggs
- 1/4 cup chopped fresh herbs (parsley and basil)
- 1/2 teaspoon garlic powder
Instructions
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible to ensure the fritters crisp up. This step is crucial for texture.
- In a mixing bowl, combine the drained zucchini, almond flour, eggs, chopped herbs, and garlic powder. Stir until well mixed. This mixture should be sticky and hold together neatly.
- Heat a skillet over medium heat and add a splash of oil to prevent sticking. Scoop spoonfuls of the mixture into the pan, flattening lightly with the back of the spoon. Cook each fritter until golden brown, about 3-4 minutes on each side.
- Once cooked, transfer fritters to a plate lined with paper towels to absorb excess oil. They should have a crispy outside and a tender inside, indicating they are perfectly done.
- Serve warm, garnished with extra herbs if desired. These fritters pair perfectly with avocado or a light salad for added freshness.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Salt your shredded zucchini and let it sit for five minutes before mixing. Squeeze out the moisture or your fritters will fall apart. I learned this the hard way.
- Don't overcrowd the pan. Give each fritter room to breathe and crisp up properly. Patience here actually pays off.
- Fresh herbs make all the difference. I use whatever I have on hand—basil, parsley, dill—but skip the dried stuff for this one.
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