Gut Lovin' Zucchini Fritters

Written by Rebecca Collins on April 10, 2024

These fritters are full of fibre and a delicious way to get extra vegetables in. High in protein (thanks to eggs, almond flour and Collagen Bone Broth powder). Use as an easy replacement for bread or as a quick breakfast, snack and meal-prep option. 


Zucchini Fritters

Makes 8 | Gluten-free | Dairy-free option



  • 2 medium zucchinis: grated and with the liquid drained 
  • 2 organic eggs: lightly whisked 
  • ¼ cup chopped feta
  • 2 cloves of garlic: minced or 2 tsp garlic powder 
  • 2 tbsp chopped spring onion
  • 2 tbsp Collagen Bone Broth 
  • 1 tsp ground coriander seeds 
  • ½ cup almond flour
  • ½ cup all-purpose gluten-free flour 
  • Ghee or olive oil for frying the fritters 


  1. Simply add all your ingredients to a medium-sized bowl and mix well to combine. Add in an additional 1 tbsp of flour, if the consistency is a little too runny (This depends on how well the liquid has been drained out of your zucchini). 
  2. To a medium pan on low-medium heat, add your ghee or olive oil and a ¼ cup of the fritter batter, ensuring to flatten it out as much as possible. Cook for around 3 minutes on each side or until the edges are golden. 
  3. Repeat this process with your remaining batter. Put the cooked fritters onto a plate with a paper towel to soak up the excess oil. 
  4. Once all the fritters are cooked, dig in and enjoy! Top with some greek yoghurt, lime, chopped chives and avocado. 


  • These last well in an airtight container in the fridge for up to a week. 
  • To make a delicious topping or dipping sauce, simply combine two tablespoons of organic unflavoured and unsweetened greek yoghurt with a squeeze of lime juice, lime zest, some chopped chives and minced garlic.