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Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!

I did NOT grow up liking my veggies (anyone else?). I ate peas, corn and potatoes. I have learned though that I can like almost any veggie, with the right recipe. This recipe I love for it’s versatility and how kid-friendly it is as well – I got my kid’s buy-in with the crispy texture. I’ve served cauliflower fritters with breakfast, zucchini fritters for dinner, summer squash fritters are always a big hit with guests, and I have been having fun playing with combo fritters like cauli/broccoli/sweet potato fritters. They freeze great and I love reheating them in the airfryer, but you can also do it on the stove in a small amount of oil or in the oven as well.

Basically, you pick what combination of veggies you want with this recipe – have fun with it! The measurement of veggies needs to stay the same (2.5 cups total) and I recommend all your veggies are the same chopped size, so only using all riced veggies or all grated veggies. Riced veggies are veggies that are chopped really fine, down the to size of rice grains. I rice or grate mine in my food processor, but many stores now sell riced cauliflower, broccoli, etc.

Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!
5 from 4 votes


Course Side Dish
Author Autumn, @wholefoodfor7


  • 2 1/2 cups shredded or riced veggies*
  • 1/4 cup tapioca or arrowroot flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion or garlic powder
  • 1 egg lightly beaten
  • Oil to cook in I prefer coconut oil


  1. If using a really moist veggie like zucchini, after shredding, salt and then let sit for 5 minutes. After 5 minutes, squeeze out extra moisture with towel or paper towels. This will help the fritters be crispy.

  2. ADD all ingredients except cooking oil to a medium mixing bowl.
  3. STIR to combine.
  4. ADD a shallow amount of oil to saucepan (no deep frying on Whole30!) and heat at medium high heat.

  5. COOK once oil is hot, scooping mixture by 1/4 cup onto the oil. Flatten each fritter scoop as much as possible, or else the fritter will be mushy in the middle. Cook until golden brown, then flip (about 3-4 minutes each side)

  6. Makes about 12 fritters. Best when served hot and crispy!

Recipe Notes

TO FREEZE – lay in a single layer on a cooling rack or baking sheet. Freeze until frozen, then store in a sealed container in the freezer. Re-crispify in the airfryer for 4 minutes at 350, or in a pan on the stove with a small amount of oil, or even in the oven for a few minutes – all methods flipping half way through.
I make these in bulk and then pull out of the freezer, recrispify, and eat for the week! Great way to get those veggies in all week long.
Recommended veggie combinations: We love shredded zucchini or summer squash fritters, riced cauliflower fritters, or shredded sweet potato fritters, or any combination of those veggies! But feel free to get crazy and try out other veggie combos for this recipe as well. 



  1. 5 stars
    These were delicious! Did then with cauliflower and zucchini and they made such a great side dish!

    • I’m so happy you enjoyed these, thank you!

  2. Could almond flour be considered for this recipe in place of the tapioca?

    • Good question. Almond flour is more gritty than tapioca, so it’s not a great swap. But you could use arrowroot or cassava instead!

  3. Do you think I can do this eggless?

    • I wish I could find an eggless variation! I tried with a gelatin egg and it was not a success. Dang it!

  4. Have you made these egg free? Like with flax eggs?

    • I’ve tried gelatin egg, but it wasn’t successful. I wish I could find an eggless variation – let me know if you find one that works!

  5. Trying these with zucchini tonight but have loved making them with sweet potato over the last few months! YUM!

  6. 5 stars
    Oh how I love love these veggie fritters. I have only made them with zucchini and don’t love trying to squeeze the liquid out so my fritters were a little watery the first time, I have played around with using more egg to even out how watery they were and how thick to make them to get them to cook all the way through. One time I just put it all in the pan to make a massive veggie fritter/omelet – it saved time but it’s definitely better when made as the recipe suggests! These don’t last long in my house/fridge that’s for SURE!

    • I love how you have played around with these, that’s so interesting to hear! Happy these are a veggie win!

  7. 5 stars
    Excellent Recipe! We put tuna salad on top and had an awesome dinner! Thank you for the recipe.

    • I love that idea of tuna salad on top – great call! Happy you enjoyed it, thank you!

  8. Do you measure zucchini after squeezing out the moisture? I measured, then squeezed and I only got a few wet fritters out of it. They still got gobbled up right away!

    • It’s a simple method we have really come to love! Yes! We also have enjoyed almonds and walnuts this way.

  9. Can these go right in the air fryer instead of frying on the pan?

    • It’s tricky with these, as they are very wet/goopy before cooking. If you want to airfry, you will need to lay down some parchment so it won’t stick terribly to the tray/basket. We love these reheated in the airfryer though!

  10. 5 stars
    This is one of my new favorite recipes to get my kids to eat more veggies!

    • It’s such a mom win to get more veggies in kids, I love it! My kiddos love these crispy veggies as well.


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