Zucchini Fritters: Four Ways

After a successful trip to one of the local farmstands, I came home with 4 lbs of zucchini, a huge bunch of fresh basil, and some gorgeous tomatoes.  I wanted to make something that utilized all of these ingredients but could not decide on one particular set of flavors.  So, I decided to make four different types of zucchini fritters and let everyone pick their favorite!

The flavors I chose for this batch were: Tomato & Basil, Tomato & Fresh Mozzarella, Basil & Feta, and Parsley & Parmesan.  The Tomato & Basil is pure Paleo for those who do not wish to have milk ingredients, the rest are “mostly” Paleo.  Enjoy!

Zucchini Fritters: Four Ways


  • 2 lbs of Zucchini
  • 3 Tbsp coconut oil
  • 4 Scallions chopped
  • 1 cup of Almond Flour
  • 4 eggs
  • 1 onion
  • 2/3 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 cup fresh tomatoes (pureed)
  • 1/4 cup parmesan
  • 1/4 cup feta
  • 1/4 cup fresh mozzarella
  • some fresh rosemary
  • 2 cloves garlic
  • oregano
  • red pepper flakes
  • salt
  • pepper


  1. Start off by peeling the zucchini. Slice lengthwise into quarters. Remove any large seeds before shredding in a food processor.
  2. Lay out shredded zucchini on paper towels and sprinkle with salt. Let drain for 15 - 30 minutes to release excess moisture.
  3. While zucchini is draining, chop onion and garlic very fine and sautee both in 1 Tbsp oil, then set aside.
  4. Chop all the herbs very finely.
  5. Mix together shredded zucchini, flour, chopped scallions, onion, garlic, beaten eggs and salt & pepper. Divide into 4 bowls.
  6. In the first bowl add 1/4 cup of parsley & 1/4 cup of parmesan and some red pepper flakes.
  7. In the second bowl add 1/4 cup of basil & 1/4 cup of feta.
  8. In the third bowl add 1/4 cup of basil, 1/4 cup of tomatoes, and some fresh rosemary.
  9. In the fourth bowl add 1/4 cup of tomatoes, 1/4 cup of chopped fresh mozzarella, leftover basil and oregano.
  10. Mix everything thoroughly.
  11. In large skillet, heat 2 tbsp coconut oil. Once shimmering, add 1/4 cup scoops from each bowl. Flatten slightly.
  12. Let cook 3-5 minutes on each side until golden brown and easily flipped.
  13. Once heated, lay on paper towel to remove excess oil.
  14. Serve as is or with tomato sauce.
  15. Enjoy!

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