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Gluten-Free Savory Zucchini and Almond Flour Fritters

Name: Gluten-Free Savory Zucchini and Almond Flour Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 2 medium zucchinis (about 2 cups grated); 1 cup almond flour; 2 large eggs; 2 garlic cloves, minced; 1/4 cup finely chopped green onions; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika; 2 tablespoons coconut oil or avocado oil (for frying)

By Freeflourish Editorial TeamPublished Apr 29, 2026 | Updated Jul 7, 2026

American-inspired 25 mins glutenfreefamilymealsidedish30minutesorlesssnackeasy

Gluten-Free Savory Zucchini and Almond Flour Fritters with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 4

2 medium zucchinis (about 2 cups grated)
1 cup almond flour
2 large eggs
2 garlic cloves, minced
1/4 cup finely chopped green onions
2 tablespoons fresh parsley, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons coconut oil or avocado oil (for frying)

FreeFlourish Gluten-Free Paleo Savory Zucchini and Almond Flour Fritters ingredients

Instructions

Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to keep the fritters crispy.
In a large mixing bowl, combine the almond flour, minced garlic, chopped green onions, parsley, salt, black pepper, and smoked paprika. Mix well.
Add the grated zucchini to the dry ingredients and toss to combine evenly.
Crack the eggs into the bowl and mix thoroughly until a sticky batter forms that will hold together when pressed. If the mixture is too wet, add a bit more almond flour.
Heat 1 tablespoon of coconut or avocado oil in a non-stick skillet over medium heat.
Scoop about 2 tablespoons of batter for each fritter and carefully place it in the skillet, flattening gently with a spatula to form small round patties.
Cook the fritters for 3-4 minutes on each side or until golden brown and cooked through.
Add the remaining oil as needed and continue cooking the remaining batter in batches.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Serve warm as a snack, side dish, or quick meal. They pair wonderfully with paleo-friendly dipping sauces or fresh salsa.