Paleo Zucchini Fritters

*Delicious to serve with eggs for breakfast or as a side-dish topped with lemony-mayo.


4 large zucchini, grated 

1 tsp salt 

1 egg, beaten 

1/2 tsp pepper 

1/2 tsp baking soda 

1/4 tsp chili powder 

1/4 cup coconut flour

Coconut oil, for cooking 


  1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes. 
  2. Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Try to get it as dry as possible.
  3. Place zucchini in a large bowl. Mix in the egg, pepper, baking soda, chili powder and coconut flour.
  4. Melt the coconut oil in a large skillet over low heat. Form about ¼ cup of zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to cool slightly before serving.

Serves 4-6

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