Crispy Baked Courgette/Zucchini Fritters

These fritters are so easy to make, delicious, crispy and, yep, filled with healthy courgettes/zucchini.  Plus the addition of almond flour makes them filling too.  Baking them takes the hassle out of frying and is better for you as well.  Great to make for lunches, snacks or as a side to a main meal.  Crispy and crunchy on the outside, soft on the inside - need I say more?

Makes 10-15 fritters



  • 3 cups of grated courgette (about 4-6 medium ones)

  • 2 tbsp olive or avocado oil, divided

  • 1/2 onion, diced

  • 1 tsp Himalayan or Sea salt

  • 1/2 tsp ground pepper

  • 1 cup Almond flour

  • 2 tsp coconut flour

  • 1 egg white

  • Extra olive or avocado oil for topping


  1. Heat oven to 200 deg C

  2. Line a baking tray with baking paper

  3. Put the grated courgette into a tea towel and squeeze out as much liquid as you can.  And then keep squeezing - the more liquid you can get out the better as this will prevent the fritters from being soggy

  4. Put the courgette into a large bowl

  5. Heat 2 tsp of the oil up in a frying man on medium heat. Cook the onion until soft and translucent then add to the bowl with the courgette 

  6. In the bowl add pepper, salt, almond flour and coconut flour. Stir until well mixed

  7. Add in the egg white and stir through until it coats the mixture

  8. Drop 2 heaped tablespoons of mixture on the baking paper and press down to make very flat.  Keep doing this until the tray is full, but the rounds are not touching (you may need to cook in two batches)

  9. Lightly brush the top of each fritter with olive or avocado oil (coconut oil or butter is another option)

  10. Bake until the edges are golden brown and the top is slightly crispy, about 15-20 minutes.

  11. Serve and enjoy!
  12. Another great option is to make homemade mayo and dip them in this - yum!
courgette fritters.jpg