Paleo Classic Vegetable Fritters
Elevate your snack or side dish game with these Paleo Classic Vegetable Fritters — a wholesome and delicious twist on a classic favorite! Packed with nutrient-rich zucchini, carrots, red bell pepper, and green onion, these fritters boast vibrant flavors and a tender, crispy texture. The use of almond flour and eggs keeps them grain-free and perfectly suited for paleo diets, while aromatic garlic powder and fresh parsley lend irresistible depth. Sautéed to golden perfection in coconut oil, these fritters are easy to prepare in under 45 minutes, offering both convenience and great taste. Ideal for brunch, appetizers, or a light lunch, they’re as versatile as they are satisfying. Serve them warm with a zesty dipping sauce or alongside a fresh salad for a nourishing and crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 medium Red bell pepper
- 2 stalks Green onion
- 1 cup Almond flour
- 3 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut oil
- 0.25 cup Fresh parsley
Instructions
Wash and grate the zucchini and carrots into a large mixing bowl using a box grater.
Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. This will help ensure your fritters are not soggy.
Dice the red bell pepper finely and chop the green onions and parsley. Add them to the bowl with the dried zucchini and grated carrots.
In a separate bowl, whisk the eggs until frothy. Add the almond flour, garlic powder, salt, and black pepper to the eggs and mix well to create a batter.
Pour the batter over the vegetable mixture and stir until all the ingredients are well combined.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, scoop 2-tablespoon portions of the vegetable mixture into the pan, flattening each slightly into a fritter shape with the back of a spoon. Fry them in batches, ensuring not to overcrowd the pan.
Cook each fritter for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer cooked fritters to a plate lined with paper towels to drain any excess oil.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 6506 mg | 283% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 40.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 439 mg | 34% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
