Dessert

Paleo Baked Zucchini Fritters Recipe

Name: Paleo Baked Zucchini Fritters Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Paleo
Ingredients: 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; 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)

ByElena Hart October 9, 2026October 9, 2026

Jump to Recipe

Introduction

These Paleo Baked Zucchini Fritters are a light and healthy alternative to traditional fried fritters. Crispy on the outside and tender inside, they make a perfect snack or side dish paired with a refreshing lemon-dill mayo dip.

A stack of thin, crispy pancakes with a golden-brown color and rough texture is placed on a white plate on a white marbled surface. There are about eight pancakes, each showing some green herb bits in them, giving a speckled look. The top pancake has a dollop of smooth, white cream that appears light and fluffy. To the left side of the plate, a slice of bright yellow lemon adds a pop of color. In the blurry background, a spoon is resting inside a plain white cup or bowl. The overall scene has soft, natural lighting with a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 400°F and line a dark-colored baking sheet with parchment paper. A dark baking sheet will help the fritters crisp better by absorbing more heat.
Step 2: Place the grated zucchini in a kitchen towel and wring out as much moisture as possible to prevent soggy fritters. Transfer the zucchini to a large bowl.
Step 3: Heat 2 teaspoons of olive oil in a large pan over medium heat. Cook the diced onion until soft and golden brown, then add it to the bowl with the zucchini.

Step 4: Add lemon pepper seasoning, garlic pepper seasoning, parsley, sea salt, almond flour, and coconut flour to the zucchini mixture. Stir well to combine.
Step 5: Add the egg white and mix thoroughly into the zucchini mixture to help bind everything together.
Step 6: Using a 1/4-cup measure (or about 3 tablespoons), scoop 16 scant balls of the mixture onto the prepared baking sheet. Press each ball down to about 1/4 inch thick. Lightly spray the tops with olive oil spray.

Step 7: Bake the fritters for 25–30 minutes, until the edges turn golden brown and the tops become slightly crispy.
Step 8: Switch your oven to high broil and broil the fritters for 2–3 minutes to achieve extra crispness. Watch carefully to prevent burning.
Step 9: While the fritters bake, mix the Paleo-friendly mayo, fresh lemon juice, chopped dill, lemon pepper seasoning, and sea salt in a small bowl to make the dipping sauce.

Step 10: Serve the warm fritters with the lemon-dill mayo dip and enjoy!

Tips & Variations

For a richer flavor, try adding a small amount of grated garlic or smoked paprika to the fritter mixture.
To make this recipe nut-free, substitute almond flour with sunflower seed flour.

If you prefer a crispier texture, you can lightly pan-fry the fritters in olive oil instead of baking.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain crispiness rather than microwaving. The dipping sauce can be kept refrigerated for up to 5 days.