Savoury Courgette/Zucchini Fritters

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June 1, 2015

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These can be eaten as a lunch snack or added to your dinner. This recipe makes five fritters (5”) or 10 (2”) fritters. The approximate cooking time is 20 minutes.


1. Shred the zucchini by hand or roughly chop into a food processor. Set aside, if it’s very wet then lightly blot it until dry using a paper towel.

2. Take a large bowl and beat the eggs together. Slowly add the coconut flour. Note: Coconut flour often has clumps, so sifting is important.

3. Combine the shredded zucchini, freshly ground black pepper and sea salt together into the mixture. Optional: Add other spices or fresh herbs to the recipe.

4. Meanwhile set a large cast iron skillet over a medium-low heat. When this is hot, add the coconut oil and coat the bottom of the pan.

5. Spoon the mixture into the pan, making the fritters of your desired size. You may want to shape them by hand and drop them into the pan this way.

6. Serve warm or at room temperature.


2 cups of shredded medium sized zucchini (courgettes)

3 eggs

1 tbs coconut flour

½ tsp sea salt

¼ tsp black pepper, freshly ground

Coconut oil


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