Paleo Zucchini Fritters

zucchini fritters

I made these tasty high protein Paleo Zucchini Fritters for breakfast this morning and they turned out very, very well. They really only have two key ingredients (zucchini and egg), with the optional, but worthy addition of fresh herbs – I chose mint, but parsley or basil or a combination would also do nicely, as does a wedge of lemon to serve.

It’s recipes like this that makes The Whole30, just so easy. Easy to make and easy to make you feel good! Read more about why I’m doing the Paleo Whole30 challenge here. If anything so far, it’s a pleasure, not a challenge.

Enjoy this recipe for breakfast, brunch or lunch.

Serves  (makes 6-8 fritters)


Vegetable grater
Small mixing bowl
Frying pan


2 Eggs
1 Zucchini
2/4 cup lightly packed herbs (mint, basil or parsley) optional
A wedge of lemon, to serve


In the small mixing bowl, beat the eggs with a fork.

Grate the zucchini onto a plate or chopping board and squeeze out the excess moisture (one handful at a time) before adding to the eggs.

Add the optional chopped herbs and season with sea salt and pepper. Mix to combine.

Heat a frying pan with coconut oil (or other cooking fat of your choice) and cook tablespoons of the mixture, turning when lightly golden on each side.

Serve the zucchini fritters immediately with a wedge of lemon.

Cath Noonan

Cath Noonan is a strong believer in the Paleo lifestyle. Her influence comes from a largely self-sufficient rural Queensland upbringing and her main motivation comes from her family. As a young mum, it’s important for Cath to be on top of her game and a healthy diet is how she achieves this. Cath is now based in Bondi and is the sole monthly recipe contributor for the Beast Magazine. Cath also has a recipe featured in Sarah Wilson’s I Quit Sugar Chocolate E-Cookbook. Cath is a passionate health-foodie and she loves making healthy wholesome paleo food from scratch. It's her absolute pleasure to share her recipes, all of which are recorded on her beautiful blog,

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