Zucchini Fritters

10 min 2 servings


157 Kcal
9.8g Fat
13.7g Carbs
11.2g Net Carbs
5.2g Sugars
5.3g Protein


  • 2 medium zucchini
  • 1 egg
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of garlic granules
  • 2 tablespoons of chopped chives (or 1 of dried chives)
  • 2 tablespoons of arrowroot powder (or coconut flour)
  • 1/2 teaspoon of bicarbonate of soda
  • 1 tablespoon of olive oil


  1. In a medium bowl, grate the zucchini and toss the salt in. Let it sit for about 20 minutes to extract the water out of it.
  2. After about 20 minutes, make small balls with it within your palms and squeeze all the water out. I find this method to be the most effective. Repeat the process until there isn’t much water coming out of it anymore.
  3. Put the shredded zucchini back in the bowl and mix in the pepper, garlic powder, chives, bicarbonate of soda, and arrowroot powder.
  4. Heat a pan with the olive oil and using two tablespoons, scoop the mixture and place on the plan, gently flattening it so you get lovely looking fritters.
  5. Cook for a few minutes until golden and flip over. Cook a further 3 to 5 minutes or until golden on the other side.
  6. Your zucchini fritters are best enjoyed immediately!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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