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Paleo Baked Zucchini Fritters Recipe

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4.9 from 528 reviews

These Paleo Baked Zucchini Fritters are a healthy, delicious snack or side dish perfect for anyone following a paleo lifestyle. Made with grated zucchini, almond and coconut flours for a gluten-free base, these fritters bake to a crispy golden perfection and are served with a tangy lemon dill paleo-friendly mayo dip. Quick to prep and oven-baked, they’re a nutritious option full of fresh flavors and textures.

Ingredients

Scale

Fritters

  • 3 cups grated zucchini (packed, about 2 large zucchinis)
  • 2 tablespoons olive oil (divided)
  • 2/3 cup onion (diced)
  • 20 twists lemon pepper seasoning
  • 20 twists garlic pepper seasoning
  • 6 tablespoons parsley (minced)
  • 1 cup almond flour
  • 2 teaspoons coconut flour
  • 1 egg white
  • Olive oil spray

Dip

  • 1/2 cup Paleo-friendly mayo
  • 5 teaspoons fresh lemon juice
  • 4 teaspoons fresh dill (chopped and tightly packed)
  • 4 twists lemon pepper seasoning
  • 1 teaspoon sea salt (to taste)

Instructions

  1. Preheat oven: Heat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Use a dark-colored baking sheet if possible, as it absorbs more heat to help crisp the fritters better.
  2. Drain zucchini: Place the grated zucchini into a clean kitchen towel and wring out as much moisture as possible to prevent sogginess. Transfer the drained zucchini to a large mixing bowl.
  3. Cook onion: Heat 2 teaspoons of olive oil in a large pan over medium heat. Cook the diced onion until soft and golden brown. Add the cooked onion to the bowl with zucchini.
  4. Mix ingredients: Add lemon pepper seasoning, garlic pepper seasoning, minced parsley, sea salt, almond flour, and coconut flour to the zucchini and onion mixture. Stir well to combine. Then add the egg white and mix thoroughly to bind the ingredients.
  5. Shape fritters: Using a 1/4-cup measure (or about 3 tablespoons), scoop out the mixture onto the prepared baking sheet, shaping into thin patties about 1/4 inch thick. Spray the tops lightly with olive oil spray. You may need two batches to avoid crowding.
  6. Bake fritters: Bake in the preheated oven for 25-30 minutes, or until the edges turn golden brown and the tops are slightly crispy.
  7. Broil fritters: Switch the oven to high broil and broil the fritters for an additional 2-3 minutes to crisp them further. Watch carefully to avoid burning.
  8. Prepare dip: In a small bowl, combine the paleo-friendly mayo, fresh lemon juice, chopped dill, lemon pepper seasoning, and sea salt. Mix well.
  9. Serve: Serve the warm zucchini fritters with the lemon dill mayo dip and enjoy immediately for the best texture and flavor.

Notes

  • Make sure to wring out the zucchini very well to prevent watery fritters.
  • Using a dark baking sheet helps achieve a crispier crust.
  • Broiling at the end adds an extra crunch, but watch closely to prevent burning.
  • This recipe yields about 16 fritters, perfect for 4 servings.
  • Use fresh herbs and lemon juice for the most vibrant dip flavor.
  • You can adjust seasoning to taste, especially salt and pepper twists.

Keywords: Paleo zucchini fritters, baked zucchini fritters, gluten free fritters, healthy zucchini recipes, vegetable fritters, paleo snacks

Find it online: https://kitchenbyclara.com/paleo-baked-zucchini-fritters-recipe/