Give it up, my sweet friend! You cannot resist the sizzle of these Gluten-Free Almond Flour Zucchini Fritters. I’m telling you, they are a total game-changer. If you’re looking for more gluten-free breakfast inspiration, you have to try these Gluten Free Almond Butter Banana Muffins.
We’re talking crispy, savory, golden-brown perfection. They are the answer to every single “what’s for dinner?” panic. And the best part? They are secretly packed with veggies and so good for you.
Come to Mama, you little green goddesses! Let’s get frying.
Recipe Overview
- Cuisine: American
- Category: Appetizer / Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: About 12 fritters
Do You Love This Recipe Too?
Okay, real talk. I used to dread zucchini season. My garden would basically stage a hostile takeover with these giant green clubs.
I was drowning in them! Then, I cracked the code. These fritters saved my sanity and my taste buds. Now, I actually pray for a zucchini overload every summer. They are that good.
Gluten-Free Almond Flour Zucchini Fritters Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Gluten-Free Almond Flour Zucchini Fritters Recipe!
Nutrition Information
My family goes absolutely wild for them. It’s the one way I can get everyone to cheer for vegetables.
My Shopping List for This Recipe
This is the fun part! We’re keeping it simple and wholesome. The star is, of course, our humble zucchini. But the almond flour? That’s the magic that makes everything crispy and dreamy.
You probably have most of this in your pantry already. Let’s check!
Let’s Get Your Ingredients Ready
Grab your favorite big bowl and a box grater. It’s go time! Here’s everything you need for fritter heaven.
- 3 medium zucchini (about 1.5 lbs total)
- 1 teaspoon fine sea salt
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- 1 cup almond flour
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (trust me on this!)
- Avocado oil or olive oil, for frying
Bringing This Recipe to Life (Step-by-Step)
Follow these steps and you’ll be a fritter master in no time. I’m right here with you!
- Prep your zucchini. Grate it all using the large holes of your box grater. Toss it into a colander set over a bowl or the sink.
- Sprinkle the grated zucchini with the teaspoon of salt. Mix it well with your hands and let it sit for 10 minutes. This pulls out the water so our fritters get crispy, not soggy.
- After 10 minutes, grab handfuls of the zucchini and squeeze out every last drop of liquid. Get mean with it! This step is non-negotiable for perfect texture.
- In a large mixing bowl, whisk the two eggs. Add the squeezed-dry zucchini, Parmesan, almond flour, green onions, garlic, pepper, and smoked paprika.
- Mix everything together until it’s fully combined. It should hold together when you press it in your hand.
- Heat a large skillet over medium heat. Add enough oil to generously coat the bottom.
- Scoop about 2 tablespoons of the mixture for each fritter. Gently flatten them into patties in the hot oil. Don’t crowd the pan!
- Cook for 3-4 minutes per side, until they are deeply golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
- Serve immediately while they’re hot and incredible! A dollop of sour cream or Greek yogurt on the side is pure bliss.
Fun Variations to Try Next Time
Once you master the basic recipe, the world is your fritter! Here are my favorite twists.
Add 1/2 cup of crumbled feta cheese for a tangy, salty punch. It’s a game-changer!
Throw in a handful of chopped fresh dill or parsley. It makes them taste so fresh and herby.
For a little kick, mix in 1/4 teaspoon of red pepper flakes. Spicy fritters are a whole mood.
How to Store, Freeze, and Reheat
Yes, you can make these ahead! They reheat like a dream.
To store, let them cool completely. Keep them in an airtight container in the fridge for up to 4 days.
To freeze, place cooled fritters in a single layer on a baking sheet. Freeze solid, then transfer to a freezer bag. They’ll keep for 2 months.
The best way to reheat? Pop them in a toaster oven or air fryer at 375°F for 5-8 minutes. It brings back all the crunch!
NUTRITION INFORMATION
- Serving Size: 2 fritters
- Calories: ~220
- Fat: 17g
- Carbohydrates: 7g (Net Carbs: 4g)
- Fiber: 3g
- Protein: 11g
A Quick Q&A on This Recipe
Can I bake these instead of frying?
You can! For baked almond flour fritters, place them on a parchment-lined sheet at 400°F for about 20-25 minutes, flipping halfway. They’ll be a bit softer but still delicious. I love the crispy fry, though!
My batter is too wet. Help!
No panic! This usually means we didn’t squeeze the zucchini enough. Just add another tablespoon or two of almond flour until the mixture holds together. It’s a very forgiving recipe.
What’s the best dip for these?
Oh, I have opinions! My top three are: a quick garlic-lemon yogurt, spicy sriracha mayo, or a simple marinara sauce for dipping. You really can’t go wrong. Speaking of cozy, comforting meals with great sauce, you’ll adore this Gluten-Free Lasagna Soup.
And there you have it! My absolute obsession in recipe form. These fritters are my go-to for a healthy appetizer, a killer keto-friendly side, or even a full low-carb dinner with a big salad.
They prove that eating your veggies can be the most exciting part of the meal. I’m so excited for you to try them. If you love turning fruit into a fun, fried treat, you must check out these Delicious Fresh Peach Fritters next.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
