Name: Zucchini Fritter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 to 8
Cuisine: American
Ingredients: 3 zucchinis; 2 eggs + 2 egg whites, or 4 whole eggs; .5 onion; 2 cloves garlic; .5 c fresh basil or cilantro; 1 T Garam masala or curry powder, or use any spice that floats your boat; 1 T coconut oil, or other fat; ¼ c coconut or almond flour; Salt and pepper to taste

Head's up, there might be affiliate links ahead!

Jump to Recipe

Resharing this zucchini fritter recipe not just because it’s really good, but also because this was my first experience with the Whole 30 years ago and my first introduction to low carb eating. Now, I’m a total convert, but it’s a good reminder that it’s not an easy introduction for anyone.

Enjoy the recipe and the self-indulgent suffering 🙂

Whole 30 Fails and Zucchini Fritters for the Win

That has been my overwhelming thought as I’ve made my way through this Whole30 (ahem, more like Whole21) challenge. Today is day 21 for me and I’m officially done with the diet. I’m starting to do my reintroductions, which was a ¼ cup of oats for me this morning. So far I haven’t exploded, so I think I’m good.

As I mentioned in my last post, I did try some oats about a week ago and I had to lie down an hour later as I was so sleepy, but we’ll see if the same thing happens today. I did have a piece of bread before dinner on Saturday night and it was probably the best thing I’ve eaten in almost a month. I was also curiously happy the next day, with a strange abundance of energy (resulting in an even more unusually clean house!).

Low Carb Fails, and a Zucchini Fritter Win.

So, I don’t know what to make of all this paleo stuff. I avoided most carbs for 3 weeks, then I reintroduce them and I’m a better person for it. I can’t help but think back to day 9 of this paleo challenge, where I almost lost my mind on the sweet old lady that worked behind the desk at our local cable company. I was so grumpy, I didn’t even recognize myself. Clearly, if I’m going to function like a normal human being in this world, I need to eat more carbs.

There has to be a happy medium here. It’s just a matter of finding out what it is….Anyway, by Thursday of last week, I was desperate for something other than fish. For lunch, I made these zucchini cakes and just devoured them with a protein shake. My little vegetarian meal was probably the second best meal I had all week (other than that slice of bread on Saturday night – that still takes the cake).

They’re easy to make and store. I highly, highly recommend.

What you’ll need to make this Zucchini Fritter Recipe

Zucchini (obvious, I know)
eggs and egg whites (or just eggs)
onion & garlic
cilantro (this is optional, but really helps)
Garam Masala or curry powder
coconut (or olive) oil
Coconut flour
Salt & pepper

How to avoid a soggy zucchini fritter

Pro-tip: Zucchinis are notoriously watery veggies. So when you’re making fitters, it’s important to get as much moisture as possible out of the veggie before you add it to your ingredients and cook it. The easiest way to do this is to set the zucchini aside once it comes out of the food processor in a colander over a piece of paper towel. Sprinkle salt on the zucchini mush and let it stand for a while to let the moisture out as much as possible. The salt will tease more of the moisture out of the veggie.

Want more Paleo and Whole30 friendly lunch recipes? Try these!

Nutritional Info: 80 cals, 4.5g fat, 5.5g carbs, 2.5g fiber, 4.6g protein