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Paleo Baked Zucchini Fritters Recipe

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★★★★★

4.7 from 97 reviews

These Paleo Baked Zucchini Fritters are a delicious, healthy alternative to traditional fried fritters. Made with grated zucchini, almond and coconut flours, and baked to golden perfection, they deliver great flavor and crunch without excess oil. Served with a zesty lemon dill paleo-friendly mayo, these fritters make a perfect snack, appetizer, or light meal for those following a paleo or gluten-free diet.

Ingredients

Scale

Fritters

  • 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

Dip

  • 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

  1. Preheat oven: Heat your oven to 400°F and line a baking sheet with parchment paper. Use a dark-colored baking sheet because it absorbs more heat, helping the fritters crisp up better.
  2. Drain zucchini: Place the grated zucchini in a kitchen towel and wring out as much moisture as possible. Applying firm pressure is important to prevent soggy fritters. Transfer the drained zucchini to a large mixing bowl.
  3. Cook onion: Heat 2 teaspoons of olive oil in a large pan over medium heat. Sauté the diced onions until soft and golden brown, then add to the bowl with the zucchini.
  4. Mix ingredients: To the zucchini and onion mixture, add lemon pepper seasoning (20 twists), garlic pepper seasoning (20 twists), minced parsley, sea salt to taste, almond flour, and coconut flour. Stir thoroughly until well combined. Finally, add the egg white and mix it into the batter well.
  5. Shape fritters: Using about 3 tablespoons of the mixture per fritter, shape 16 scant 1/4-cup size balls and place them spaced apart on the prepared baking sheet. Flatten each ball to about 1/4 inch thickness. Spray the tops lightly with olive oil spray. You may need to bake in two batches if your baking sheet is small.
  6. Bake fritters: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the tops start to become slightly crispy.
  7. Broil for crispiness: Turn the oven to high broil and broil the fritters for 2-3 minutes to crisp the tops further. Watch carefully during this step to prevent burning.
  8. Prepare dip: In a small bowl, combine paleo-friendly mayo, fresh lemon juice, chopped dill, lemon pepper seasoning (4 twists), and sea salt to taste. Mix well to create a flavorful dipping sauce.
  9. Serve: Serve the warm zucchini fritters freshly baked alongside the lemon dill paleo mayo dip for a tasty and healthy snack or appetizer.

Notes

  • Use a dark baking sheet to help fritters crisp better by absorbing more heat.
  • Be sure to wring out the zucchini thoroughly to avoid soggy fritters.
  • Baking the fritters instead of frying keeps them paleo-friendly and lower in fat.
  • If fresh dill is unavailable, dried dill can be used but reduce quantity to about 1 teaspoon.
  • Adjust seasoning to your taste, especially salt and lemon pepper seasoning.
  • You can prepare the dip ahead and refrigerate for better flavor development.

Keywords: Paleo zucchini fritters, baked zucchini fritters, gluten free fritters, healthy zucchini recipe, paleo appetizer, baked vegetable fritters, low carb fritters

Find it online: https://thefoodrecipe.com/paleo-baked-zucchini-fritters-recipe/