📝 About This Recipe
Start your morning with a vibrant, nutrient-dense twist on a breakfast classic that perfectly aligns with a Paleo lifestyle. These fritters combine the earthy sweetness of garden-fresh carrots with the light, refreshing crunch of zucchini, held together by protein-rich eggs and grain-free almond flour. Pan-seared until crispy and golden on the outside while remaining tender within, they offer a satisfyingly savory start to the day that won't weigh you down.
🥗 Ingredients
The Vegetable Base
- 2 medium Zucchini (grated)
- 2 large Carrots (peeled and grated)
- 1/2 teaspoon Sea salt (for drawing out moisture)
The Batter Binder
- 2 large Eggs (whisked)
- 1/2 cup Almond flour (super-fine blanched)
- 1 tablespoon Coconut flour (to help absorb excess moisture)
- 3 pieces Scallions (finely sliced)
- 2 cloves Garlic (minced)
Seasonings and Fats
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Cumin (ground)
- 1/4 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Avocado oil or Ghee (for frying)
For Garnish
- 1 piece Lemon (cut into wedges)
- 1 sprig Fresh Dill (for topping)
👨🍳 Instructions
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1
Grate the zucchini and carrots using the large holes of a box grater or a food processor attachment.
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2
Place the grated vegetables in a large bowl and sprinkle with 1/2 teaspoon of sea salt. Toss well and let sit for 10 minutes to draw out moisture.
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3
Transfer the vegetables to a clean kitchen towel or cheesecloth. Squeeze with all your might to remove as much liquid as possible; this is the secret to a crispy fritter!
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4
In a large mixing bowl, whisk the two eggs until light and frothy.
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5
Add the almond flour, coconut flour, minced garlic, sliced scallions, chopped parsley, cumin, and black pepper to the eggs. Stir until a thick paste forms.
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6
Fold the squeezed zucchini and carrots into the egg mixture until the vegetables are evenly coated.
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7
Heat 2 tablespoons of avocado oil or ghee in a large non-stick or cast-iron skillet over medium heat.
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8
Once the oil is shimmering, scoop about 1/4 cup of the mixture into the pan for each fritter. Do not overcrowd; cook 3-4 at a time.
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9
Use the back of a spatula to gently flatten each mound into a disc about 1/2 inch thick.
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10
Fry for 3-4 minutes on the first side until the edges look golden and set.
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11
Carefully flip the fritters and cook for another 3 minutes until both sides are deeply golden brown and the center is cooked through.
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12
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
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13
Repeat the process with the remaining batter, adding more oil to the pan if necessary.
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14
Serve immediately while hot and crispy, garnished with fresh dill and lemon wedges.
💡 Chef's Tips
The most critical step is squeezing the moisture out of the vegetables; if they are too wet, the fritters will be mushy. If the batter feels too loose, add an extra tablespoon of almond flour to help it bind. Use a high-smoke-point fat like avocado oil or ghee to prevent the fritters from tasting burnt. For a uniform shape and even cooking, use a measuring cup or ice cream scoop to portion the batter. To keep the first batch warm while you finish the rest, place them on a wire rack in a 200°F (95°C) oven.
🍽️ Serving Suggestions
Top with a dollop of compliant coconut milk yogurt mixed with lemon juice and chives. Serve alongside two poached eggs for an extra boost of morning protein. Pair with a side of crispy sugar-free bacon or smoked salmon. Add a side of sliced avocado seasoned with red pepper flakes and lime. Enjoy with a hot cup of black coffee or a refreshing herbal tea.