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Paleo Carrot Zucchini Fritters

By November 26, 2017Recipes
Reading Time: 3 minutes
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When you think of fritters, you think crispy on the outside and warm and delicious on the inside. Trust me, these paleo carrot zucchini fritters do not disappoint.

Most fritters consist mostly of a wheat flour dough, but since this is a paleo recipe, we pack these fritters with zucchini and carrots. Fritters are also traditionally deep fried, but you can get a nice crispy outside by lightly frying them in a pan with a little avocado oil. This significantly cuts down on the fat content, which makes these a healthy side dish instead of a heavy indulgence.

Paleo Carrot Zucchini Fritters

These paleo carrot zucchini fritters take some trial and error to fry to perfection, but once you get the hang of it (and follow my tips), they are so worth it. I served mine with some herbed paleo mayo, but that’s completely optional as they are also delicious all on their own (and as part of just about any meal).

Paleo Carrot Zucchini Fritters

Paleo fritters

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Paleo Carrot Zucchini Fritters

When you think of fritters, you think crispy on the outside and warm and delicious on the inside. Trust me, these paleo carrot zucchini fritters do not disappoint.

Category Breakfast, Paleo, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Shannon Gilson


Fritter Ingredients:

  • 2 medium zucchinis peeled
  • 2 medium carrots peeled
  • 1/2 small red onion finely chopped
  • 2 Tbsp finely chopped fresh parsley or 2 tsp dried parsley
  • 2 eggs beaten
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp avocado oil

Herbed Paleo Mayo Ingredients:

  • 3 Tbsp paleo mayo see note below for recipe
  • 1/2 clove garlic minced
  • 2 tsp herbs of choice I used 1 tsp fresh parsley and 1 tsp fresh dill because that’s what I had, feel free to use anything you have on hand; chives and rosemary would be nice, too
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste


  1. Shred the carrots and zucchini with a hand grater or food processor.
  2. Place the shredded veggies in a colander, sprinkle with a generous pinch of salt and mix together.
  3. Let stand for 10 minutes, then squeeze out all the moisture from the veggies with your hands.
  4. Place the grated zucchini and carrots in a large bowl.
  5. Add the red onion, parsley, eggs, pinch of salt, pinch of pepper, and almond flour to the zucchini mixture and mix until combined.
  6. Heat the avocado oil in a large skillet over medium heat. Make sure your oil is nice and hot before you add the fritters to the pan otherwise the fritters will soak up all the oil and they won’t become crisp. Also, since you need to make these fritters in batches, add a little oil to the pan between every batch so the fritters all become golden brown and don’t burn.
  7. For each fritter, spoon 1/4 cup of the mixture onto the pan. Make a circle shape and pat down and together with a spoon.
  8. Cook for 2-3 minutes per side, keeping an eye on them so they don’t burn. You might need to turn the burner down if your pan gets too hot.
  9. Mix together the ingredients for the herbed mayo in a small bowl.
  10. Serve the warm fritters with the mayo. Enjoy with a nice bowl of soup, as a side dish to your favorite protein, as part of breakfast, or as a delicious appetizer.

Recipe Notes

Click here for an easy paleo mayo recipe.

Shannon Gilson on Instagram
Shannon Gilson
Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.