PALEO BAKED ZUCCHINI FRITTERS

These easy Baked Zucchini Fritters are so crispy, you’ll never believe they’re baked not fried! Gluten free, low carb, whole30 and insanely tasty!

Stacks on stacks of golden-brown crispy snacking gems that are going to make you not mad to eat vegetables. There is a special little place in the world for food that consists of frying vegetables to make them way more yummy and we call that place “heaven”!!

Paleo Baked Zucchini Fritters Recipe
These EASY Paleo Baked Zucchini Fritters are SO crispy, you'll never believe they're baked not fried! Gluten free, low carb, keto friendly and insanely tasty!



Ingredients
For the fritters:

• 3 Cups Grated zucchini, packed (about 2 large zucchinis)
• 2 Tbsp Olive oil, divided
• 2/3 Cup Onion, diced
• 20 Twists Real Salt Organic Lemon Pepper
• 20 Twists Real Salt Organic Garlic Pepper
• 6 Tbsp Parsley, minced
• 3/4 - 1 tsp Real Salt Sea Salt *
• 1 Cup Almond flour (100g) **
• 2 tsp Coconut flour
• 1 Egg white
• Olive oil spray

For the dip:

• 1/2 Cup Paleo-friendly Mayo
• 5 tsp Fresh lemon juice
• 4 tsp Fresh dill, chopped and tightly packed
• 4 Twists Real Salt Lemon Pepper
• Real Salt Sea Salt, to taste

Instructions

1. Heat your oven to 400 degrees and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!
2. Place the grated zucchini in a kitchen towel and ring out as much moisture as you can. Put some muscle into it so your fritters don't get soggy. Add it into a large bowl.
3. Heat 2 tsp of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini. 
4. Add the lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed.   Add in the egg white and cook until it coats the zucchini.
5. Drop on the prepared baking sheet by 16 scant 1/4 cup balls - or about 3 Tbsp. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches)
6. Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to HIGH broil and broil until crisp, about 2-3 minutes. Watch closely as these can burn FAST.
7. Mix all the dip ingredients together and DEVOUR with the fritters!

TO MAKE THESE IN THE AIR FRYER:

1. Preheat your air fryer to 400 degrees and GENEROUSLY rub the wire basket with oil.  Press the zucchini fritters out in your hands and then place 4-5 into the basket at a time, spraying the tops with oil spray. Cook until the edges are golden brown and the top is crisp, about 10-15 minutes. Use a spatula to flip (the bottom WILL stick to the basket, which is why I prefer the oven) and cook an additional 5-7 minutes.

Recipe Notes

• *I like these with 1 tsp of Sea Salt, but I do tend to like things on the saltier side. So, if you're sensitive to salt I recommend using 3/4 tsp and then sprinkle some on top once cooked, if you need more.
• **Please weigh your flour to ensure accurate results

Recipe Adapted : PALEO BAKED ZUCCHINI FRITTERS @ foodfaithfitness

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