Sweet n’ Savory Zucchini Fritters

If you’ve never tried making fritters, I suggest you stop what you’re doing and fix that situation right now.


For those of you who don’t know, fritters are basically fried pieces of dough with some sort of filling. However, being gluten, corn, and dairy free, I’m unable to have the conventional fritters most people love. That hasn’t stopped me though – After trying and loving these amazing broccoli fritters, I’ve been making them with all kinds of vegetables – the ingredients in these babies make them delicious and nourishing!

These fritters are adapted from the zucchini pancake recipe in Diane Sanfilippo’s The 21 Day Sugar Detox book. If you haven’t already, I suggest you check it out! She’s got a bunch of awesome, healthy ideas in there. Before diving into the main recipe, I want to let you in on a little secret: my favorite spice mixture of all time. Honestly, I use this on just about everything. I adapted it from Well Fed’s Cauliflower Rice Pilaf recipe and just haven’t been able to get enough of it. So here it is:

My Favorite Spice Mixture

4 tbsp cinnamon

3 tbsp. cumin

2 tbsp garlic

You can make a big batch of it, like above, or just kind of eyeball the different spices when you add them to your food, which is what I usually do.

Sweet n’ Savory Zucchini Fritters

Makes 1 Serving

1 egg

½ cup shredded zucchini (carrots work too!)

2 tbsp raisins

2 tbsp pecans

1 tbsp My Favorite Spice Mix

1 tbsp coconut flour

Sea Salt and Pepper to taste

Coconut oil for the pan


  1. Beat the egg. Beat it!
  2. Stir in the zucchini, raisins, pecans, and spices.
  3. Whisk in the coconut flour, and let sit for a few minutes so the batter thickens a bit.
  4. Heat the oil in a pan over medium heat.
  5. Plop spoonfuls of your desired size of batter into the pan and spread/flatten with a spatula.
  6. Let cook for about 3 minutes, then flip and let the other side cook for about 3 minutes.
  7. Put them on your plate, right next to some bacon. Because, bacon.
  8. Thank the Lord you are making these delicious morsels and gobble them up!

What I love about this recipe is that you get a hint of sweetness from the raisins and cinnamon that does not overpower your palate due to the other spices (hence the name). If you prefer a sweeter flavor, omit the garlic and cumin and add some nutmeg, ginger, and allspice – kind of like if you were making zucchini muffins. Really, there is no way to go wrong with these because the zucchini is such a good base for a variety of flavors. So if you have any cool ideas, go for it!


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