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Clean & Quick Dinner: Zucchini + Fennel Fritters

Pete Evans
August 13, 2015
Pete Evans
Written by
August 13, 2015

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


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  • 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
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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.

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Pete Evans author page.
Pete Evans

Pete is the only person who cares and talks this much about food. Which sees him right at home in his career as both an internationally renowned and household name chef.

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award-winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G’Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way... stay tuned for Food is Medicine which is in pre-production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.

They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will. As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

To keep up to date with Pete’s adventures, recipes and information, follow him via his Facebook page or Instagram.

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