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Angie’s recipe of the Day: Zucchini Fritters


Angie’s recipe of the Day: Zucchini Fritters

Angie’s recipe of the Day:  Zucchini Fritters


  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 3 eggs
  • 1 Tbs coconut flour
  • 1/2 tsp Tony Chachere’s
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • coconut oil or bacon grease


  1. Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
  2. In a large bowl, beat eggs together.
  3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
  4. Mix shredded zucchini, Tony Chachere’s, sea salt and freshly ground black pepper together, and combine with egg mixture.**Optional: add other spices or fresh herbs to the recipe such as Basil, Cilantro.
  5. Meanwhile, set a large cast iron skillet over medium-low heat.  When hot, add coconut oil or bacon grease to coat the bottom of the pan.
  6. Spoon the mixture into the pan in desired sized fritters.
  7. Serve warm or at room temperature.


  1. Nutrition information Per Serving
  • Calories: 105.1
  • Total Fat: 2.8 g
  • Cholesterol: 106.3 mg
  • Sodium: 329.0 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.8 g


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