Home » Recipes » Keto Zucchini Fritters
by Gerri
27
5 from 181 votes
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This keto zucchini fritter recipe is a delicious, affordable, and easy-to-make dish loaded with all the nutritional benefits of eggs. It’s a quick and easy meal, perfect for breakfast, lunch, or dinner.
This keto zucchini fritters recipe makes six fritters. One serving is two fritters and has 2g net carbs.
Zucchini Fritters can be reheated in a microwave, fried in a frying pan over low heat, or in a moderate oven until heated.
Ingredients
All ingredients for making your keto zucchini fritters are readily available at the local grocery store.
- 2 medium Zucchini (between 200-250g/8-9oz each)
- 3 ounces of Parmesan Cheese, grated
- 1 ounce of Almond Flour (more almond flour recipes here)
- 2 large Eggs
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Pepper, ground
- 2 tablespoons of Olive Oil
How To Make Keto Zucchini Fritters
- Grate the zucchini into a brand-new dishcloth ormuslin cloth and squeeze out as much liquid as possible.
- Mix the drained zucchini, parmesan, almond flour, eggs, salt, and pepper in a bowl and sit for a few minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
- Pour oil into a non-stick frying pan over medium heat and scoop 1/4 cup of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
- After 2-3 minutes, gently flip the fritters over, remembering to flip them away from you to prevent the oil from splashing.
- The fritters will be cooked through after another 2-3 minutes. Remove from the pan and enjoy.
- Top with sour cream and chopped parsley, if desired!
Keto Zucchini Fritters
This keto zucchini fritter recipe is a delicious, affordable, and easy-to-make dish loaded with all the nutritional benefits of eggs. It's a quick and easy meal, perfect for breakfast, lunch, or dinner.
Rate it
4.96 from 181 votes
Print Pin
Course: Breakfast, Dinner
Cuisine: American
Cook Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 3 servings
Calories: 317kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
- 2 medium Zucchini approx. 200-250g/8-9oz each
- 3 ounces Parmesan Cheese shredded
- 1 ounces Almond Flour
- 2 large Eggs
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper ground
- 2 tablespoons Olive Oil
US Customary – Metric
Instructions
Grate the 2 medium Zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
2 medium Zucchini
Mix the drained zucchini, 3 ounces Parmesan Cheese, 1 ounces Almond Flour, 2 large Eggs, 1/4 teaspoon Salt, and 1/4 teaspoon Pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
3 ounces Parmesan Cheese, 1 ounces Almond Flour, 2 large Eggs, 1/4 teaspoon Salt, 1/4 teaspoon Pepper
Pour 2 tablespoons Olive Oil into a frying pan over medium heat and scoop 1/4 cup of the fritter mix into the hot oil, pushing them gently into a flattened, round shape in the pan and fry. You may need to cook these in a couple of batches, depending on the size of your pan.
2 tablespoons Olive Oil
After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.
Video
Keto Recipe – Zucchini Fritters – Low-Carb & Super Easy to Make (2 Carbs)
Notes
STORING: Store zucchini fritters in the fridge for up to 4 days or freeze them for up to 3 months.
SERVING SUGGESTIONS: Top with sour cream and parsley for a creamy contrasting flavor.
Nutrition
Serving: 100g | Calories: 317kcal | Carbohydrates: 6g | Protein: 18g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 706mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 23mg | Calcium: 396mg | Iron: 2mg
How Many Carbs In Zucchini?
There are 3 grams of carbs in 100 grams of zucchini. Of the carbohydrate content in zucchini, 2.5 grams are net carbs.
Zucchini is very keto-friendly and can be used in a variety of recipes.
High in potassium, vitamins (such as vitamin A), and essential minerals, zucchini is an excellent addition to low-carb, ketogenic diets, even just for its healthy nutrient content.
How To Store Zucchini Fritters
Store zucchini fritters in the fridge for up to 4 days or freeze them for up to 3 months.
Adjust the servings in the card above to make a larger batch of this keto zucchini Fritters recipe.
More Keto Breakfast Recipes;
- Keto Frittata Recipe – Breakfast in a Pan
- Keto Cereal Recipe – A real keto cereal!
- Keto Bread – Yeasty aroma is the best keto bread recipe around
- Keto Chia Pudding – You know how good chia seed is!
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
27 thoughts on “Keto Zucchini Fritters”
These are absolutely delicious!!! I’ve been craving latkes or any sort of savoury pancake and I have to say that this is absolutely delicious and anyone should try these even if they are not on a keto diet, thank you so much for sharing this amazing delicious recipe.Reply
Thank you Michael. Glad you enjoyed the fritters, its one our favorite recipes as well.
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Oh how yummy. This recipe is a keeper. Great breakfast with bacon and cooked tomatoReply
Glad you enjoyed the zucchini fritters Jacqueline.
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I love the flavor! So son yummy. But flipping them didn’t go so well. Any tips on how to turn them so they don’t fall apart?Reply
Hello Sarah, you might be flipping them too soon. Yo may want to turn your hot plate down a touch and cook longer. I hope hat helps.
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OMG! These are like hashbrowns, or crunchy potatoes. I’m in love. The only problem will be trying not to eat to many!Reply
So glad you liked them, thank you for your kind words.
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These were so yummy and hit the spot for something crunchy and nutritious, you can’t always get crunchy things on keto! I also added some chopped up scallions as well. Ups the carbs a bit, but makes them super savory and reminds me of scallion pancakes.Reply
Why in the world are you listing ingredients in this recipes in ounces?????? instead of our common measuring tools are like… cup, tablespoons etc. Is it common where you live to have a food scale and guess, add and subtract until you reach the right amount of ounces?
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Hi Cole,
There are a few reasons why I use weights rather than cups – firstly, cup and tablespoon sizes are not standard throughout the world whereas an ounce is an ounce regardless of where you are. Secondly, the way people choose to fill their cups, mostly with dry ingredients (scooping, spooning, packing), differs greatly, which means that sometimes there will be too much ingredients for some and others not enough, causing the recipe to fail.
Where the cup volume does not affect the outcome of the recipe, I always use cups and where it does, I will always use ounces.
My goal is for each recipe to come out in your home, the way it does in my kitchen, hence why using ounces is important.
I hope that helps 🙂
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I always prefer exact measurements. A cup is to variable. Thanks for being precise.Reply
Well said.Reply
Much more accurate and reproducible with these measurementsReply
Measuring by weight is the culinary measure cooks, chefs and bakers generally follow. Heck, even non professional home cooks like me use weight. It is more accurate than cups or spoons…buy yourself a digital, small kitchen scale and change your world.This recipe ROCKS! Thanks so much for sharing with us.
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Just made and ate these fritters. Didn’t have a squash but I did have kale. I chopped it up, drained it and added it to the other ingredients. My husband and I enjoyed them with a little hot sauce. YUM!Reply
I’m a total “Dory” and threw the olive oil into the mix (intstead of the pan) LOL. To my surprise it still came out really good! I used zuchinni from my garden and I was told that they tend to have more water than zuchinni from the grocery store. My only suggestion would for those using home grown zuchinni is once it’s shredded let it sit in a strainer for a little while. I used quite a few paper towels to soak up the water and it still wasn’t enough. Thanks for the recipe! Will be making again 🙂
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Hi April,
Oh dear, that is a bit of a “Dory” moment, and that sounds like a really juicy zucchini you’ve grown! I’m glad you enjoyed the fritters 🙂
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CAN I USE ALMOND FLOUR INSTEAD OF ALMOND MEAL
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You sure can Elsa.
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Is it possible to freeze these?Reply
Hi Jodie,
I wouldn’t recommend freezing them as the zucchini can get quite watery.
Gerri
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I freeze them all the time with great results. I put them in a single layer on a cookie sheet and freeze them. When frozen, I switch them to freezer bags. I thaw them and reheat in the oven at 350 degrees until heated through.
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Recipe looks delicious but I’m a little confused by the serving size! Is it the whole 6 fritters that have the 3 net grams of carb or just 1? I’m sure I wouldn’t be able to stop at one
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Hi Lyn,
The recipe makes 6 serves, how many fritters depends on what size you make them. I have changed the servings to indicate “serves” rather than “fritters” to make it less confusing.
I hope this helps.
GerriReply
Hi, I’m confused how many serves and carbs this is? You mentioned above that it’s 6 serves but the recipe card reads 4…then the nutritional info is 1 serve = 100g. I made 6 fritters following your recipe, so would that mean it’s 4g carbs per 1 or 2 fritters? Many thanks 🙂 delicious!
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Hi Kaidi, thank you for letting us know. So glad you enjoyed them. I’ve sorted out the recipe card. Its 3g net carbs per serve which is 2 fritters. The recipe makes 6 fritters or 3 servings. Hope that helps.
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