Ingredients
- 16 oz zucchini (about 2 large)
- 10 oz carrots
- 1 tsp coarse sea salt (for vegetables)
- 1 cup almond flour
- 2 bulb scallions, chopped
- 3 large eggs
- ½ tsp coarse sea salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ⅔ cup light olive oil, divided
- Optional Paleo Sour Cream:
- 5.4 oz coconut cream, unsweetened
- ½ tbsp lemon juice, or to taste
- ½ tsp apple cider vinegar, or to taste
- Pinch coarse sea salt
Instructions
- Shred zucchini and carrots using a food processor or cheese grater. Place in a large bowl and sprinkle with 1 tsp coarse sea salt. Let rest 10 minutes.
- Use a cheesecloth to wring out excess liquid from vegetables. Return to bowl.
- Add almond flour, chopped scallions, eggs, ½ tsp coarse sea salt, black pepper, and onion powder. Mix thoroughly.
- Preheat a 12-inch ceramic or non-stick skillet over medium heat. Add ⅓ cup olive oil when warm.
- Scoop ¼ cup portions of the mixture, pressing down to form round patties.
- Pan-fry fritters 4 minutes on the first side, 3 minutes on the flip side until golden brown. Cook in batches to avoid overcrowding.
- Keep cooked fritters on a baking rack to stay crispy. Repeat with remaining batter, adding more oil as needed.
- Serve hot with optional paleo sour cream, plain yogurt, or lemon wedges.
Notes
- Substitute almond flour with chickpea flour, adjusting for consistency.
- Add grated Parmesan or other cheese if not strict paleo.
- Oven method: Bake at 425°F for 30 minutes with avocado oil brushed on each fritter.
- Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 2 months with parchment between patties.
- Reheat on stovetop over medium-low heat or in oven at 350°F (convection) or 375°F (regular) for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Snack
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 6 mg
