Low Carb, Dairy Free Paleo Zucchini Fritters

I have to be honest.

Most of the time when I create a new recipe, it goes a little something like this:
scrolls through Pinterest
finds a good recipe
HOW many steps!? I have to stand in my kitchen for HOW long?
I’ll just make it up!

And thus, these zucchini fritters were born by way of sheer laziness.

HOWEVER. I’m sure glad about it because these little fritters are absolutely amazing. Let’s talk about them! They are: low carb, dairy free, gluten free, and grain free. They take about 5 minutes to prep and you can use them in lots of ways!

We’re talking:
hamburger buns!
breakfast sandwiches!
side dish!
pancakes! (okay, maybe a stretch)

Seriously, prep a batch or two of these at the beginning of the week and you instantly have a nourishing, veggie packed side to throw with any meal.

Let’s get to the recipe!


Low Carb, Dairy Free Paleo Zucchini Fritters

3 medium sized zucchinis
1 c blanched almond flour
3 eggs
1/4 c sun dried tomatoes, diced
1/2 tsp salt
1/2 tsp black pepper
1.5 T ghee, coconut oil, or avocado oil, melted

Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In medium bowl, shred zucchini using the large side of a cheese grater then use a paper towel or cheesecloth to strain excess liquid. Add in almond flour, eggs, sun dried tomatoes, salt, and pepper and mix well. Brush the parchment paper with half of the cooking oil of choice. Use a 1/3 c measuring cup to scoop the fritter mixture onto the parchment paper and flatten, rounding the edges. Brush the tops of the fritters with remaining cooking oil. Bake for 25-30 minutes or until tops are lightly golden. Flip and bake for 5 more minutes. Serve warm or store in airtight container in the fridge!