Keto zucchini fritters are easy cheesy, crispy patties perfect as a side dish or light keto dinner. They are ready in only 20 minutes, gluten-free and grain-free.
As a French kid, mum was making grated potato fritters all the time, a high carb French recipe, made of grated potatoes and flour. So here I am sharing with you my keto version of my childhood favorite recipe: keto zucchini fritters.
How to make easy keto zucchini fritter ?
Keto zucchini fritters are very easy, crispy vegetable patties made of only few simple ingredients. Let me explain what you need and how you can adapt this recipe, jut in case there is few ingredients you are missing:
- Grated zucchini – the key to make crispy zucchini fritters is to drain, pat dry the grated zucchini to extract all their juice. The less zucchini water you add to the recipe, the crispier these keto zucchini fritters will be
- Eggs – the recipe doesn’t work egg free
- Grated cheese – I tested many cheese. The best is a combo of mozzarella and any other grated cheese. Mozzarella adds the best chewy texture to those zucchini fritters but it is not very flavorsome. That is why I recommend to use half mozzarella and half strong cheese like parmesan, old cheddar or french emmental.
- Almond flour – see recipe card note for nut free flour options
- Parsley – fresh parsley add a delicious italian flavor to those fritters, optional but highly recommended. You can also use dried herbs in this recipe. However, make sure you use way less, only 1/2 tablespoon of dried herbs ! Tasty dried herbs to ads in fritters are marjoram, oregano, italian herbs mix.
- Salt and garlic powder – for extra flavor
- Olive oil to fry the fritters
How to serve zucchini fritters
Keto zucchini fritters can be served as a side dish to grilled meat, fried eggs or as a light dinner with a dollop of sour cream on top and lettuce on side. Any leftover can easily be frozen in an airtight container or store in the fridge up to 3 days. Plus, those fritters rewarm easily in the oven or in a frying pan.
Can I bake fritters?
Yes, you can bake fritters on a baking tray covered with a lightly greased parchment paper. Bake your fritters at 200C (400F) for 25 minutes. Also note, that baked fritters tend to be less crispy. To enhance crispiness, you will have to flip over the fritters after 15 minutes to ensure crispiness on both side. You can also turn the oven into grill mode for 2 minutes on both sides.
More keto zucchini recipes
If you need inspiration to use your summer zucchini I have plenty of keto zucchini recipes for you to try:
- Zucchini cheese balls – a delicious keto snack or appetizer with minimal carbs
- Low carb Zucchini taco shells – a flexible, soft, baked taco shell for keto mexican food night, only 1.6 g net carbs
- Zucchini noodles – keto pasta made of zucchini and pesto sauce
Mae these zucchini fritters yet? Share a picture with me on instagram!
xoxo Carine
Zucchini fritters
Ingredients
- 8 cup Grated zucchini washed, not peeled, drained from their juice
- 2 tablesspon finely chopped onion - about a small onion
- 2 tablespoon Almond Flour
- 2 large Beaten egg
- 1/2 cup grated mozzarella
- 1/2 cup grated parmesan
- 1/4 cup fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon Garlic powder
To fry the fritters
- 1/4 cup Extra virgin olive oil or coconut oil
Instructions
- Wash the zucchini and using a sharp knife remove the extremity. Discard them.
- Place the zucchini into a food processor with the grater attachment and grate until you obtain 8 cups of grated zucchini. If you do not have a food processor you can simply use a hand vegetable grater.
- Squeeze the grated zucchini in your hands firmly to extract ALL the water. This is really important to ensure crispy fritters. You can also squeeze the grated vegetable into a clean towel or absorbent paper to ensure there is no water left.
- Place the grated zucchini onto a bowl and combine with a finely chopped onion, grated cheese, almond flour, beaten eggs, chopped parsley, salt and garlic powder.
- Stir the mixture with a spoon to coat the grated zucchini with the fritter batter
- Place 2 tablespoon of olive oil into a frying pan.
- Warm oil under medium heat and spoon the zucchini fritter batter using a measuring cup, you should be able to make 6 large fritter of about 1/2 cup size.
- Flatten with a fork to form a pattie of 0.5 cm thickness.
- Fry 2-3 minutes on each sides until crispy and golden. Add more oil if needed as the fritters will absorb some and the more oil the crispier it gets too.
- Place each cooked fritter onto a plate covered with absorbent paper to absorb the extra cooking oil while you fry the following fritters.
- Serve hot with a green salad on side and a dollop of sour cream on top.
Storage
- Store in the fridge up to 3 days in an airtight box. Rewarm in warm oven or in frying pan.
- Freeze up to 3 months in an airtight box
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