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These zucchini fritters are gluten free, Paleo, and dairy free. They're perfectly spiced with a simple Mexican seasoning blend and topped with a tangy cilantro mayo. This is one recipe you're going to want to save for when zucchinis are abundant in your garden.
Ingredients for these Paleo zucchini fritters
- Paleo flour (this recipe uses cassava, see alternatives below)
- Spices (garlic powder, cumin, chili powder, salt)
- Cilantro mayo sauce
Tools to make these Paleo zucchini fritters
- Food processor - makes shredding/grating zucchini SO easy. We love our Cuisinart.
- Colander - to drain the zucchini.
- Cheese cloth - helps get ALL the moisture out of the zucchini.
- Cassava flour - We order it on Amazon and get this kind.
How to make perfect Paleo zucchini fritters
- Grate the zucchini and get the moisture out
- Make the cilantro lime mayo
- Mix your fritter ingredients in a bowl
- Cook in a pan (we love cast iron but any frying pan will do)
- Enjoy with a dollop of your cilantro lime mayo
step 1: Grate the Zucchini & Get the moisture out
Sprinkle some salt on the shredded zucchini and let it sit for about 10 minutes in a colander over a bowl or in the sink. While you're waiting you can make the sauce (in step 2). The salt breaks down the cell walls in the zucchini and releases moisture.
Then take a cheese cloth or a thin kitchen towel and wring out the zucchini in the towel. Get as much of the moisture out as you can, or the fritters will be soggy inside.
Step 2: Make the Cilantro Lime Mayo
Next, make the sauce. This cilantro lime mayo is so simple and adds the perfect finishing touch to these zucchini fritters. Chop your cilantro, add it to some mayo, and squeeze some lime juice over the top. It's really that simple.
We often make our own mayonnaise because:
- It tastes better than any store bought version I've tried
- I can choose what ingredients I use
step 3: Mix the egg, zucchini and spices
Once your zucchini is drained, combine the egg, zucchini, flour, and spices in a bowl.
The spices are a simple Mexican spice blend that we keep pre-mixed in the pantry.
step 4: COok the fritters in your pan
Heat your pan to medium or medium - low. I use the scooper (about 1 Tablespoon) that's shown in the picture to measure out and plop the fritter mixture in the pan. Use your scooper (or spoon) to flatten the fritters out a bit.
Cook for 3-5 minutes on each side. The sides should be browned and insides cooked.
Step 5: Top the fritters with some sauce and enjoy!
I LOVE how the flavors of the sauce combine with the flavors in the zucchini flavors, and I think you will too!
Troubleshooting & FAQ
Why are my fritters soggy?
A few things could be happening if your fritters are soggy.
- You may not have gotten all the moisture out of the zucchini
- The pan could have been too hot when you cook them. If the pan is too hot, the outsides of the fritter will cook before the inside does.
- Double check your recipe and make sure you measured correctly.
What can I substitute for cassava flour?
I love cassava flour because it's gluten and grain free. It gives the food a light texture and has a mild flavor. If you can't find it in your local grocery store (I can't either), you can order it on Amazon or check the health food stores.
If you're looking for a cassava flour substitute, you could try coconut flour, almond flour, tapioca flour, a gluten free flour blend, or Paleo flour blend. The flour in this recipe isn't here to hold these together so much as soak up moisture. The texture and flavor might be slightly different, but they should still turn out.
Can I freeze these Zucchini Fritters?
If you're wondering about freezing the batter before cooking, I wouldn't recommend it. It IS possible to cook them and then freeze them, but they're best when eaten fresh. Here's how you would do it:
- Cook them (as per the recipe)
- Freeze them individually (in a single layer) on parchment paper
- When they're frozen, stack them with parchment paper between each layer
- Re heat them on the stove
Looking for more ways to use your zucchini?
- 1.5 lbs zucchini, grated
- ½ tsp salt
- 1 egg
- ¼ cup cassava flour
- ½ tsp garlic powder
- 1 tsp cumin
- 2 tsp chili powder
- oil, for cooking
Cilantro Mayo Sauce
- ½ cup mayonnaise
- 1 handful cilantro (finely chopped)
- ½ lime, juiced
- cayenne pepper (optional, to taste)
- Grate your zucchini by hand or in a food processor.
- Sprinkle the ½ tsp of salt over the zucchini and let it sit in a colander over a bowl for 10 minutes.
- While you're waiting for the zucchini, you can make the cilantro lime mayo. Combine the handful of chopped cilantro, the mayo, and the lime juice in a bowl and stir until combined. Add cayenne, to taste (optional).
- After 10 minutes of sitting, wring out the zucchini in a cheese cloth or kitchen towel. Try to get as much of the moisture out as possible.
- Combine the graded zucchini, the spices, egg, and flour in a bowl and stir to combine.
- Heat your pan to medium/medium-low. And drizzle a little oil.
- Using a 1 Tbsp scoop, add the mixture to the hot pan and flatten a bit. Cook for 3-5 minutes on each side, until browned and cooked through.
- Top with the cilantro mayo and enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 281mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g