Zucchini Fritters

Zucchini Fritters


Yes, fried food can be healthy. Definitely if it’s these zucchini pancakes, cooked in saturated fat (the best source of fuel for our bodies) that stays stable at very high temperatures! The sauce is optional but highly recommended. Stick to plain fritters or another sauce if you’re on the Program and omit the red peppers. If you’d rather bake them in the oven, that would be fine too, but we’ve had the best luck with stovetop cooking. Watch this one become an instant favourite for all ages.

For Clean Program (without sauce)

makes 4-5 fritters (you may want to double this recipe if you’re feeding a crowd or once you realize how good they are)

prep time: 10 minutes

cooking time: 5 minutes


For the Fritters

up to ¼ cup coconut oil for cooking

2 medium sized zucchini

2 tablespoons coconut flour

1 teaspoon chopped rosemary

1 teaspoon sea salt

For the Roasted Red Pepper Mayo

½ cup cashew cream (you’ll need a few more ingredients for this part, so make sure to check this link first)

1 roasted red pepper

pinch of sea salt

¼ teaspoon chipotle powder


Grate the zucchini then place into a large mixing bowl.


Stir in the coconut flour, chopped rosemary, and sea salt.

Mix thoroughly, and let stand for a few minutes.


Squeeze out any excess water that accumulates before you begin to form the mixture into round and flat patties. Try to flatten as much as you can for optimal frying.

Heat a large skillet over medium-high heat, melt a few tablespoons of coconut oil, then fry the fritters for about 2-3 minutes per side or until browned and crispy to your liking.

If the pan dries up, add more coconut oil as needed.


While the fritters cook, you can make the sauce.

Prepare the cashew cream if you don’t already have some on hand, then blend it with the red pepper, salt and chipotle until smooth and creamy.




Let the fritters drain on a towel and when ready to serve, plate them over a generous spoonful of red pepper sauce and stack them up as you like.



Recipe//Frank Giglio
Photography//Jenny Nelson