These low-carb, keto-friendly zucchini fritters are coated in almond flour and perfectly pan-fried in avocado oil. The result? A deliciously crispy treat with only 3 net carbs!
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What Makes This Recipe Amazing
If you’re like me, your garden is probably overflowing with zucchini right now. It’s one of the best parts of summer! One of my favorite ways to use zucchini is by making recipes that are naturally low in carbs. Zucchini is a fantastic keto vegetable because it’s low in carbs and has a satisfying texture that keeps you full and nourished. It’s a win-win!
How to Make Keto Zucchini Fritters
These zucchini fritters are a fantastic way to make use of that garden surplus. With their light, golden-brown crust and tender inside, they’re bound to become a favorite. Plus, they’re super low-carb, keto-friendly, and require just six simple ingredients!
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Ingredients:
- Zucchini: Fresh from your garden or the grocery store.
- Almond Flour: Keeps it keto and gluten-free. Super fine almond flour works best.
- Parmesan Cheese: If you’re dairy-free, substitute with a non-dairy parmesan alternative or use a full cup of almond flour.
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The Best Zucchini Fritter Sauces:
- Homemade Whole30 + Keto Ranch Dressing
- Lemon Garlic Aioli
- Pesto
- Pesto Aioli
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Expert Tips:
- Dairy-Free/Whole30: Skip the parmesan and use a full cup of almond flour instead.
- Nut-Free: Though I haven’t tried it, you could substitute with pork rind panko or tiger nut flour.
- Egg-Free: To make it egg-free, use a flax egg (mix 2 tablespoons flax meal with 5 tablespoons water and let it sit for 5 minutes).
- Zucchini Substitute: Yellow squash works just as well.
- Meal Prep: Store in an airtight container for up to 5 days. Reheat in the microwave, oven, or skillet.
- Freezing: These fritters freeze beautifully for up to 6 months. Thaw in the fridge or reheat directly from frozen in the microwave, oven, or skillet.
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Ingredients
- 1 pound zucchini
- 2 teaspoons kosher salt
- 3/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 large eggs
- 1/4 cup avocado oil
- Optional toppings: Sliced avocado, sour cream, homemade Whole30 + Keto ranch dressing, lemon garlic aioli, pesto, pesto aioli, etc.
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Equipment
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Instructions
- Prepare the Zucchini: Trim the ends off your zucchini, then grate them using the large holes on a box grater. In a medium bowl, combine the grated zucchini with 2 teaspoons of kosher salt. Mix well with your hands and let sit for 15 minutes to season and draw out excess moisture.
- Squeeze Out Moisture: Transfer the grated zucchini to a nut milk bag or a dish towel and squeeze out all the moisture. You should be left with about 2 cups of zucchini “pulp.” Discard the excess liquid.
- Make the Batter: In a large mixing bowl, combine the zucchini pulp, almond flour, Parmesan cheese, green onions, and eggs. Whisk everything together until well combined. If the batter starts to get watery, simply blot out any extra moisture with a paper towel.
- Cook the Fritters: Heat a cast iron skillet over medium heat for about 5 minutes, then add the avocado oil. Using a large cookie scoop (or 3 tablespoons of batter if you don’t have a scoop), form the fritters into patties and place them in the skillet. Cook the fritters for about 5 minutes per side, until crispy and golden brown. Cook in batches, making sure not to overcrowd the skillet. This recipe makes about 10-12 fritters.
- Serve: Serve the fritters warm with your favorite toppings. They pair wonderfully with a keto salad and sliced avocado.
- Storage: Leftover fritters can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months. Reheat in the microwave, oven, or skillet as preferred.
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Notes
- Dairy-Free/Whole30: Skip the Parmesan and use a full cup of almond flour instead.
- Nut-Free: You can try using pork rind panko or tigernut flour as a substitute.
- Egg-Free: Substitute with a flax egg (2 tablespoons flax meal mixed with 5 tablespoons water, let sit for 5 minutes to thicken).
- Zucchini Substitute: Yellow squash works just as well in place of zucchini.
- Meal Prep: Store in the refrigerator for up to 5 days. Reheat in the microwave, oven, or skillet to enjoy later.
- Freezing: Freeze in an airtight container for up to 6 months. Reheat directly from frozen or thaw overnight in the fridge.
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FAQs:
Can I freeze keto zucchini fritters?
Absolutely! Make a double batch and freeze some for later. Detailed freezing and reheating instructions are in the recipe notes.
Can I bake these zucchini fritters?
Yes! For a less crispy version, bake them at 425ºF for about 15 minutes on a rimmed baking sheet sprayed with avocado oil. I prefer the cast iron skillet for the crispiest result.
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Can I make these fritters in the air fryer?
Yes! Follow the prep instructions and air fry at 400ºF for 10-15 minutes until crispy and golden.
How many carbs are in zucchini fritters?
In this recipe, there are just 3 net carbs per serving! Zucchini is an incredibly low-carb vegetable, making these fritters a guilt-free indulgence.
