Keto Zucchini Fritters

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Intensity: Easy

These Keto Zucchini Fritters are the ultimate low-carb solution for using up that summer zucchini. They are perfectly crispy on the outside, tender on the inside, and packed with flavor from Parmesan cheese and fresh herbs. Whether you serve them as a side dish with a juicy steak, a topping for a bunless burger, or a delicious snack dipped in our creamy Garlic Dill Dip, these fritters will satisfy that craving for something savory and satisfying without the carbs.

One of the biggest challenges with keto cooking is finding substitutes for bread and potatoes. These fritters solve that problem brilliantly. By combining grated zucchini with almond flour and cheese, we create a patty that holds together beautifully and fries up to golden perfection. They are a fantastic way to sneak extra vegetables into your diet, and even kids love them!

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Why You’ll Love This Recipe

• Low-Carb & Keto Friendly: Only 3g net carbs per serving, so you can enjoy them guilt-free.

• Incredibly Crispy: The secret is salting the zucchini to draw out the moisture, ensuring they don’t get soggy.

• Versatile: Perfect for breakfast with eggs, lunch with a salad, or as a dinner side dish.

• Meal Prep Hero: Make a double batch and reheat them in the oven or air fryer for quick meals throughout the week.

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Ingredients

For the Zucchini Fritters

• 2 medium zucchini (about 450g), grated

• 1 teaspoon salt (for drawing out moisture)

• 2 large eggs, lightly beaten

• 1/2 cup finely grated Parmesan cheese

• 1/3 cup superfine almond flour

• 2 tablespoons chopped fresh chives or parsley

• 1 clove garlic, minced

• 1/4 teaspoon black pepper

• 2-3 tablespoons avocado oil or light olive oil, for frying

For the Garlic Dill Dip (Optional but Recommended)

• 1/2 cup full-fat sour cream

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill, chopped

• 1 small clove garlic, minced

• 1 teaspoon lemon juice

• Salt and pepper to taste

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Instructions

Step 1: Prepare the Zucchini

1. Place the grated zucchini in a large bowl and toss with 1 teaspoon of salt.

2. Transfer the salted zucchini to a clean kitchen towel, cheesecloth, or a few layers of paper towels.

3. Gather the edges of the towel and squeeze firmly over the sink to wring out as much liquid as possible. This is the most important step! You’ll be surprised how much water comes out. The drier the zucchini, the crispier the fritters.

Step 2: Make the Fritter Batter

1. In a clean, large bowl, combine the squeezed-dry zucchini, beaten eggs, grated Parmesan cheese, almond flour, fresh herbs, minced garlic, and black pepper.

2. Mix with a fork until everything is well combined. The mixture will be sticky and moist but should hold together when pressed.

Step 3: Form and Fry the Fritters

1. Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. The oil should shimmer but not smoke.

2. Scoop about 2 tablespoons of the zucchini mixture and gently form it into a patty about 1/2-inch thick. Don’t pack them too tightly.

3. Carefully place 3-4 fritters into the hot skillet, making sure not to overcrowd the pan.

4. Cook for 3-4 minutes per side, until the bottoms are deep golden brown and crispy. Flip carefully with a thin spatula and cook for another 3-4 minutes.

5. Transfer the cooked fritters to a paper-towel-lined plate to drain any excess oil.

6. Repeat with the remaining mixture, adding more oil to the pan if needed. Keep the cooked fritters warm in a low oven (200°F / 95°C) while you finish the rest.

Step 4: Make the Dip (Optional)

1. While the fritters are cooking, whisk together the sour cream, mayonnaise, fresh dill, minced garlic, and lemon juice in a small bowl.

2. Season with a pinch of salt and pepper to taste. Refrigerate until ready to serve.

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Recipe Notes & Tips for Success

• Squeeze, Squeeze, Squeeze: I cannot stress this enough. If you skip thoroughly drying the zucchini, your fritters will be wet, fall apart in the pan, and steam instead of fry. Get that water out!

• Don’t Overcrowd the Pan: Frying too many fritters at once lowers the temperature of the oil, leading to greasy, soggy fritters. Work in batches for the best results.

• Almond Flour Alternatives: Superfine almond flour works best for texture. Coconut flour is not a direct substitute. If you must use it, start with 2 tablespoons, as it is much more absorbent.

• Cheese Variations: Try using shredded mozzarella for a stringier texture or sharp cheddar for a different flavor profile. Just make sure it’s a low-moisture cheese.

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Storage and Reheating

• Storage: Place any leftover fritters in an airtight container and store them in the refrigerator for up to 4 days. Place parchment paper between layers to prevent them from sticking.

• Reheating: For the best results, reheat fritters in a 350°F (175°C) oven for 5-10 minutes, or in an air fryer at 350°F for 3-4 minutes until hot and crispy. The microwave will make them soft.

• Freezing: You can freeze the uncooked patties. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cook time.

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Nutrition Information

Nutrition information is an estimate and will vary based on the exact ingredients used. Calculated for one serving of fritters (about 3 fritters) without the dip.