Real Food by Dad

A food blog with fun, quick & easy recipes.

Waffled Zucchini Fritters

by 36 Comments

I’m back to my waffling ways with these Waffled Zucchini Fritters. A perfect topper to some grilled chicken, greens, and a poached egg.

Waffled Zucchini Fritters | Real Food by Dad

It’s a pretty complete meal. The big boost here is it’s also paleo-friendly.

I’m not hardcore paleo by any means , nor do I plan to be, but it seems like everyone around me is going paleo and I’m hyper aware of it. So in keeping this paleo, I started out with the same egg-to-vegetable ratio that I used in my Potaffle (waffled potato pancakes) recipe, and then swapped out the flour for coconut flour. I should preface Naomi is a baker, and works a lot with coconut flour, so I had the added benefit of picking her brain.

Waffled Zucchini Fritter with Poached Egg and Grilled Chicken | Real Food by Dad

Here’s what I found out from what she told me and through some trial error of my own: (1) coconut flour sops up a lot of liquid, good thing when working with liquid heavy zucchini—so when you get to the part about squeezing the zucchini—don’t cramp your hands into paralysis. Here’s what you do, follow the recipe and if at the end of mixing you still see some liquid at the bottom of the bowl, just add coconut flour one teaspoon at time until there’s no more liquid. (2) Yes, coconut flour has a strong flavor, but not so much in this recipe that it’s noticeable, especially since I gave these zucchini fritters some Asian flavor with soy sauce, rice vinegar and ginger. (3) Lastly, if you don’t have coconut flour, just swap that out with an equal amount of all-purpose flour.

Waffled Zucchini Fritters via Real Food by Dad

On an off-note, if you are wondering what those greens are, they’re micro radishes. Yup, that’s what I had left in the fridge. Not a bad choice, but if you don’t like radishes then avoid this, because they are like radishes on roids—super peppery.  Go for something milder like spinach or any other greens you prefer.

Now that you know everything there is to know about this zucchini fritters meal, let’s do this. And for more waffle inspiration, go here.

Yield: 6 fritters

Paleo Zucchini Fritters

Paleo Zucchini Fritters

Ingredients

  • 4 cups shredded zucchini (15 oz. - about 4-5 whole zucchini)
  • 1/2 cup red bell pepper (2 oz.)
  • 3 tablespoons chopped green onions
  • 1 egg, lightly beatened
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup coconut flour

Instructions

  1. Preparation: Heat waffle iron and cover with non-stick spray.
  2. Combine and toss shredded zucchini (grated on the largest hole of a box cheese grater), red bell pepper and green onions in a large bowl; set aside.
  3. Combine and whisk the egg, soy sauce, rice vinegar, ground ginger, salt and pepper a medium size bowl. Pour mixture into zucchini mixture, and using your hands or a sturdy spatula or wooden spoon, work the mixture until fully combined. Sprinkle coconut flour on top and fold into the mixture until fully incorporated. If there is still liquid at the bottom of the bowl, add in one teaspoon of coconut flour at time until there is no more liquid.
  4. Using an ice cream scoop drop (about 2.5 oz or 1/3 cup scoop of mixture) fritter mixture onto hot waffle iron and cook until golden brown. Time will vary according to machine. Avoid opening and closing the waffle iron too early. If when you remove the fritter it starts to fall apart even after it's golden brown on the outside, lower the heat to ensure the inside is cooked more evenly with the exterior.
© Matt Robinson

 

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Comments

  5. David @ Spicedblog says

    Those fritters are amazing! The chopped bell pepper and green onion make me want to dig right in…or maybe hang one on my Christmas tree. 🙂 Nice work as always!! #WolfpackEats

    Reply

  7. grandbabycakes says

    You are officially killing the waffle game right now with these. So unique and I love that you used coconut flour.

    Reply

  10. Valerie @ Bubbles and Gold says

    Great trick! I tend to deviate from shredded zukes because I hate draining and sopping out all that excess water. I’ll have to try this. Why is it every time I read one of your recipes, my tummy starts to grumble? Maybe I’m always hungry? Or your recipes are just all drool worthy? What came first, the chicken or the egg 😉

    Reply

  11. No Spoon Necessary says

    Oh my goodness, these look freggin’ amazing! Totally putting these on my ever growing list of recipes to make from your blog, Matt. Thanks for sharing these! ♡

    Reply

  13. Meggan | Culinary Hill says

    I was starting to miss the waffled posts! 🙂 Glad you’re back at it. I agree, everyone around me is Paleo too. Or so it seems. I actually really like the diet but one slip up and I’m done! Luckily this recipe is delicious enough it doesn’t seem like diet food at all.

    Reply

    • realfoodbydad says

      Thanks Meggan! I’ve been trying to be strict paleo for the last week, and the difference is actually pretty awesome in many ways. However, no way I could do that all the time.

      Reply

  14. Denise @ Sweet Peas & Saffron says

    I guess I am the last person on the paleo train…I still don’t even know what it is…ha! These zucchini waffle fritters look absolutely delicious! I had some fun with my waffle maker this week-end and have now decided everything just tastes better when waffled 😉

    Reply

    • Matt Robinson says

      Hmm, curious. I hate hearing that. Are the fritters crumbling or are they limp-like? If it’s crumbling, lessen the coconut flour. If it’s too limp-like add a little more flour or cook them a bit longer on the waffle iron. As for the egg, it’s mixed in withe liquids – see the recipe, its been updated.

      Reply

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