Zucchini fritters have become one of my latest obsessions this summer! They are crisp, crunchy, and easy to make.

Paleo Zucchini Fritters

You’ll need:

1 cup Otto’s Cassava Flour

2 eggs

1/4 tsp Parsley

1/4 tsp Oregano

1/4 tsp Basil

1/4 tsp Paprika

1/4 Garlic Salt

1/4 Arrowroot Flour

2 Shredded Zucchini

1 tbsp Coconut Oil


Whisk 2 eggs in a bowl. Next in a separate bowl pour 1 cup of Otto’s Cassava flour. Then place all of your herbs, eggs, arrowroot flour, and zucchini (*before placing zucchini into the mixture take a paper towel and drain and access water) into the flour, and take a spatula and mix everything together. Pour 1 tbsp of coconut oil in a saucepan on medium heat. Scoop zucchini mixture and place it into the saucepan. Cook each side until it is a golden crisp color.

*Please note that arrowroot is a plant based starch, which is used to thicken a recipe. If you are trying to monitor your carbohydrate intake, you may want to skip this ingredient. Also, to reduce the moisture of this recipe, make sure you strain the zucchini and use one egg instead of two.

*What is your favorite summer vegetable?

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