Clean & Quick Dinner: Zucchini + Fennel Fritters

Written by Pete Evans

We suggested this quick and easy dish for dinner, but you can eat at any time of the day. It's perfect as part of a breakfast spread or as an easy make-ahead lunch.

These fritters are gluten-free, Paleo and packed with vegetables, so they get a thumbs up for nutrition and taste.

Zucchini + Fennel Fritters

Serves 4


  • 1lb. (500 g) zucchini, grated
  • 1/2 lb. (250g) sweet potato or carrots, peeled and grated
  • 1 small fennel bulb, shaved
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 4 spring onions, sliced
  • Finely grated zest of 1 lemon
  • 3 free-range organic eggs
  • ½ cup almond meal, plus more as needed
  • 4 tablespoons coconut oil
  • 1 cup Green Goddess Dressing (see below for recipe)
  • 2 handfuls of arugula
  • Lemon wedges


1. Combine the zucchini and sweet potato in a colander. Sprinkle with a generous pinch of sea salt and mix through. Leave the vegetables to ‘sweat’ for 15 minutes.

2. Squeeze out all the moisture from the zucchini and sweet potato with your hands. You can also wrap the shredded vegetables in a clean tea towel or cheesecloth and squeeze the liquid out.

3. Place the grated zucchini, sweet potato and fennel into a large bowl. Add the parsley, mint, spring onions, lemon zest, eggs, almond meal, and a few grinds of cracked black pepper. Mix well until incorporated.

4. At this stage it’s good to test and cook a fritter to make sure it holds together well. Add a touch more almond meal if needed. Form into small patties approximately 2½ inches (6 cm) in diameter.

5. Heat a frying pan over medium heat and add the coconut oil. When the coconut oil is hot, add the fritters and cook until golden, turning once, for 4 minutes. Serve with Green Goddess Dressing, arugula, and lemon wedges.

Green Goddess Dressing

Makes 1 cup


  • ½ avocado
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic clove, finely chopped
  • 2 anchovies, finely chopped
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • 3 tablespoons basil leaves, roughly chopped
  • 1 tablespoon tarragon leaves, roughly chopped
  • ¼ teaspoon sea salt
  • ½ cup extra-virgin olive oil


1. Place all the ingredients except the olive oil in a food processor or blender and process until well combined.

2. With the motor running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped. Sore refrigerated for up to 5 days.

Pete Evans
Pete Evans
Pete is the only person who cares and talks this much about food. Which sees him right at home in...
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