Savory Zucchini Fritters

Zucchini, eggs, and coconut flour come together to make these tasty fritters. You can mix in any number of additional ingredients to your taste, including bacon and green onions, or other vegetables like broccoli and carrots. Yogurt and mashed avocado make good toppings.

The base of this recipe was submitted by Jaime, and sourced from

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Savory Zucchini Fritters

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 228

carbohydrate 10g

protein 15g

fat 19g


  • 2 medium zucchini shredded
  • 3 large egg(s)
  • 1 tablespoon(s) coconut flour
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground
  • 2 tablespoon(s) coconut oil or bacon grease


  1. Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
  2. In a large bowl, beat eggs together.
  3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
  4. Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
  5. Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan.
  6. Spoon the mixture into the pan in desired sized fritters.
  7. Serve warm or at room temperature.
  8. Optional: add other spices or fresh herbs to the recipe in step 4.


  1. Made these this morning. Added some green onion to the mix and topped with some procuitto, pretty good! I want to try topping them with a bunch of different things now too.

  2. Making these now- one instructional point that you may want to add into the instructions is to squeeze the shredded zuchinni in a papertowel to rid all the excess moisture. They aren’t holding together at all, just little delicious piles of mush. Key word being delicious. :)

  3. I drained these with the paper towel. I was out of coconut flour so I used almond. They came out nice and browned and held together perfectly. The bacon grease added a nice flavor.

  4. these may now be my favorite breakfast! I was amazed how tasty they turned out. I included a side of nitrate free ham.


  5. I’m not sure if I did something wrong, but mine out really dark on the outside and mushy on the inside. I was not a fan.

  6. Top with some mashed avocado mixed with plain yoghurt and lemon, and some chopped tomato with cilantro. Delicious!

  7. So maybe I’m just crazy, but I thought these were really bland and pretty much tasted like a zucchini omelet. I might try to tweak it a little again, but not great…

  8. I put the shredded zucchini in a strainer over my sink/or over a bowl and then add the salt letting them sit for a few more minutes. Then pat dry with paper towel. The salt draws out any additional moisture. For those that were mushy on the inside, make sure you’re coconut oil temp is high enough.

  9. Made them this morning – very tasty! I added a little ranch dressing mix (powder) and some dill weed. They browned nicely and held together well. I’ll be making these again!

  10. Mine came out more like an omelet and I was hoping for more of a hashbrown. I drained my shredded zucchini (I also added shredded onion) and I am wondering if the zucchini to egg ratio needs to change based on how long you let the zucchini sit. SInce it shrinks up, less egg may be required to get these to crisp up. They were tasty, just not what I was hoping for.

  11. I seem to be making these a lot as we try to use up the zucchini. This time I added about 1/3 cup parmesan cheese and some crumbled bacon. Spiced with a little ranch dressing powder, salt and pepper. These were an even bigger hit with the family!!

  12. Yummmmm! Just when I thought I’d tried everything to use up my bumper crop of zucchini, this shows up in my weekly Paleo Plan! Thanks to Jen’s suggestions, I also salted, drained and used paper towel to dry the zucchini. I too added crumbled cooked bacon, green onion and sprinkled Parmesan into the egg mixture. I made certain my pan was hot, added just enough bacon grease and heated that sufficiently before adding the egg-zucchini mixture by spoonfuls. By the time I added the last bit to the pan, I had a egg in the bottom of the bowl and opted not to add it. I did pat the patties down to insure they cooked all the way through. Turned a few times and pressed on them to help release excess moisture. A bit omelet-like, but crispy-ish outside and tender on the inside. This will be a fun one to keep and changing up once in awhile.

  13. This was great, and is the best use for coconut flour so far! I read all the comments and followed everyone’s tips. I squeezed out all the liquid (there’s a lot!) from the shredded zucchini and they turned out perfectly. I only used 2 eggs after reading the above comment which was a good choice – nothing left over in the bottom of the bowl. I added crumbled bacon and Cajun seasoning to mine and followed the cooking tips from NiftyDeb. Made these the night before, I hope they warm up as delicious as they are right now…

  14. I don’t even like zucchini, but I gave this recipe a try. It came out so well (followed recipe and added some various seasonings) that I was eager to make it again with different flavor profiles.

    Right now, I’m making a batch with carrots, banana, vanilla, and hazelnuts. It tastes SO GOOD like dessert, even though it has no sweetener (other than the banana).

    Thanks SO much for this quick, easy, versatile recipe!

  15. Forgot to say, also added cinnamon and pumpkin pie spice when making this with the carrots, banana, vanilla, and hazelnuts.

    Now that they’re done, I wish I had tripled the batch! Between my baby, husband, and me, the 7 fritters in one batch won’t last long at all.

  16. I just made these for breakfast! AMAZING!
    I only made it with 2 eggs as it’s just for me, and I added a shallot, half a carrot, a little broccoli, only half a zucchini and a little bit of pepper! Then for the side I mashed 1/4 of an avocado with some flaxseed oil, a little garlic, dried coriander and a squeeze of lime juice! YUM YUM YUM! :D

  17. I’m really astounded by how good these are. And they really do come out very much like fritters, but I second what others have said – definitely squeeze the water out of the zucchini well.

    To prevent them being mushy on the inside, spread around the mixture in the pan with the spoon to make it flat and uniform. Then they’ll cook better!

  18. These were amazing. I used 4 Tblsp coconut flour, 5 eggs and 3 zucchinis with some Cajun spice. I also used bacon grease and topped them off with sea salt. If they are mushy in the middle try flattening them with the spoon to be like a pancake and make sure you blot with a paper towel

  19. I just did these – a little bacon and green onion – I could eat these all day long !! Lovely way to start the day ! My tummy is happy happy!

  20. I made these this morning. I followed the recipe above and agree that some of the last fritters had a high ratio of egg in them and I did have eggs remaining in the bowl. I may only use 2 eggs next time. Flavors were great. I used a salad spinner to get the moisture out of my freshly shredded zucchini and patted them flat when putting them in the pan. My fritters were very nicely browned on the outside and fully cooked on the inside. Tasty!

  21. These were so amazing!!! I followed the recipe to the letter and they turned out great. This recipe will be a staple in our kitchen :)

  22. I put in a whole onion, coconut flour, almond flour, eggs, Cavender’s seasoning, garlic powder and fried in bacon grease. I sprinkled parmesan cheese over the cooked fritter. The family ate them up.

    1. – The recipe makes 2 servings. I edited the page to reflect that, as it was only in the nutritional info, which isn’t available to non-members. Sorry about that and thanks for pointing it out!

  23. I added scallions, garlic and chopped shrimp. My kids loved them…me too. I didn’t have time to fry all of them up so I put the leftover portion in muffin cups baked them and froze them for future use.

  24. these were delicious! I squeezed all the liquid out and cooked them in lard – this was my first time using coconut flour and I am in love! These reminded me of the zucchini flower pancakes my mom makes for us but better!! I only made one serving now wishing I made extra so for left overs!!

  25. Very tasty. Added a shake of onion powder as well. The real key is to squeeze the shredded zucchini and then cook them at med- low heat for long enough to not brown too quickly but to really cook through the center. I also added a few cooked bacon bits and used bacon grease. Also followed others’ advice on topping with mashed avocado and tomato seasoned with lemon and EVOO. Delicious.

  26. I made them with a few tweaks….Added mushroom (pre-sauted) – Dried onions – garlic – paprika – cumin- all spice – jalapenos – no cheese – turned out great…will be repeating…Thanks for the suggestions all…

  27. I doubled the recipe and did everything else as the recipe was written except I shredded the zucchini in my food processor and spread them on a t-towel and rolled the towel around the zucchini and squeezed it until I got most of the juice out. I spread them out like pancakes in a cast iron pan ( about 4″ round )( got about 12 ) with bacon grease than put a lid on and cooked at medium-low ( 3 ) on my stove for about 10 min then flipped them and about 10 min on the second side. They were not mushy and I think they will be great for breakfast even with a dap of pure maple syrup on them!

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