Savory Zucchini Waffle Fritters (gluten-free)

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5 from 3 reviews

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


  • 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*


  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!


*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