Savory Zucchini Waffle Fritters made with simple ingredients for an easy paleo recipe!

SAVORY WAFFLE FRITTERS! These are a gift from heaven you guys.

As a self-proclaimed zucchini enthusiast, I pretty much make new zucchini recipes weekly. Anything from pancakes to truffles to smoothies, and of course the traditional ZOODLE!

But recently, these waffle fritters have been my go-to. They remind me a fancy latke recipe (hint hint Mom, let’s make these for Hanukkah) and they are so easy to make! Plus I love how they pack in extra veggies and the ingredients are likely ones you have on hand.

Besides zucchini, I also use spinach in these fritters.

These waffles are delicious paired with fried eggs and some hot sauce. You can also use them to make mini waffle sandwiches if you want to get real fancy 😉

WHAT YOU NEED

Zucchini

Spinach

Onion

Egg

Coconut aminos

Garlic Powder

Coconut flour

Savory Zucchini Waffle Fritters made with simple ingredients for an easy paleo recipe!

Savory Zucchini Waffle Fritters made with simple ingredients for an easy paleo recipe!

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Savory Zucchini Waffle Fritters (gluten-free)

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5 from 3 reviews

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Savory Zucchini Waffle Fritters! An easy and delicious way to sneak in veggies. These are gluten-free, paleo and very kid-friendly.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 8-10 small waffles 1x

Ingredients

Scale
  • 2.5 cups shredded zucchini (grated on the largest hole of a box cheese grater)
  • 1/3 cup sweet onion
  • 1/4 cup spinach, chopped
  • 1 egg, lightly beatened
  • 2 teaspoons coconut aminos
  • 1/4 teaspoon garlic powder
  • ¼ cup coconut flour*

Instructions

  1. Heat waffle iron and cover with non-stick spray/grease well
  2. Combine and toss shredded zucchini, onion and spinach in a large bowl
  3. In another small bowl, whisk the egg, coconut aminos then pour mixture into zucchini mixture, and using your hands, spatula or wooden spoon, work the mixture until fully combined
  4. Add coconut flour on top and fold into the mixture until fully incorporated (if too liquidy add more coconut flour!)
  5. Using an ice cream scooper or spoon, add about 1/3 cup of the mixture onto hot waffle iron and cook until golden brown (For me this was medium heat and the time varies according to machine. Please avoid opening and closing the waffle iron too early or it will fall apart)
  6. Remove waffle once cooked and enjoy! Top with fried egg, add to a breakfast bowl, anything!

Notes

*I haven’t tested subs

**Store in fridge for 5 days or you can also freeze them for up to a month or two.

***You can also turn these into mini cakes and cook over a skillet in avocado oil. Fry them up a bit. I haven’t baked them in oven yet but I would assume that would work well (not sure on time/temp)

  • Author: rachel mansfield
  • Category: paleo, grain-free, gluten-free
  • Cuisine: breakfast, waffles

xx, Rach

Thank you Organic Girl for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!