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Zucchini and Sweet Potato Fritters on white plate

Zucchini and Sweet Potato Fritters (Paleo, Whole30)

  • Author: Abbey Blackwell
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Zucchini and sweet potato fritters are easy to make, crispy, and the perfect side dish or healthy snack. Fry them in a skillet, or bake them in the oven in just 30 minutes. They are out of this world delicious, and paleo friendly, gluten free, and keto.


  • 1 large zuccchini, (or 2 small)
  • 1 teaspoon salt
  • 1 medium sweet potato, (1 cup shredded)
  • 1/3 cup red onion, diced
  • 2 tablespoons coconut flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon Italian seasoning
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 23 tablespoons ghee, (1 tablespoon per each batch of fritters)


  1. Wash the zucchini and trim off the ends. Grate the zucchini on the large holes of a box grater and place the grated zucchini in a large colander over a large mixing bowl. Pour salt over zucchini and toss to combine. Let it sit for 15 minutes.
  2. With clean hands, squeeze the water out of the grated zucchini and into the mixing bowl. Get as much water out as possible. This step is crucial, otherwise the fritters will be soggy. There is a ton of water that will come out of the zucchini! Pour the water out of the mixing bowl, and place dry zucchini back into the bowl.
  3. Grate the sweet potato on the large holes of the box grater, and place the shredded sweet potato into the large bowl with the zucchini. Add diced red onion, coconut flour, beaten eggs, Italian seasoning, paprika, and garlic powder to the mixing bowl. Stir mixture until well combined. 
  4. Heat 1 tablespoon of ghee or butter (use 1 tablespoon of oil for each batch) in a large cast iron or non-stick ceramic skillet over medium-high heat. Once the oil is hot, scoop 3 tablespoons of the zucchini mixture and flatten them into patties. Sauté the fritters for 3-4 minutes on each side, or until golden brown. Serve the fritters warm.


  • To bake fritters: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Form pancake-like patties with the zucchini mixture. Arrange them on the baking sheet and spray the tops of them with olive oil. Bake for 25-30 minutes, or until golden brown, flipping halfway through (when flipping, spray the other side with oil).
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: American


  • Serving Size: 4 fritters
  • Calories: 146
  • Sugar: 3.3 g
  • Sodium: 59.4 mg
  • Fat: 8.8 g
  • Carbohydrates: 12.6 g
  • Protein: 5.1 g
  • Cholesterol: 108.3 mg

Keywords: baked zucchini fritters, paleo, whole30, keto, gluten free