Keto Zucchini Fritters
Keto Zucchini Fritters Recipe + Video Demo – Just 3 carbs! A low carb zucchini fritter pancake made with almond flour. Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Keto Zucchini Fritters
If you’re like me, your garden is bursting with zucchini. Best part of summer! One of my favorite ways to use them is in these keto zucchini fritters.
So light and flavorful, with an irresistible golden brown crust.
If you need even more zucchini recipes, be sure to check out my keto chocolate zucchini muffins, keto zucchini fries, keto lasagna made with zucchini noodles, and of course zucchini noodles galore!
Keto Zucchini Fritters Ingredients
These fritters are made with such simple ingredients (just 6!). I bet you already have everything you need to make these in your kitchen right now. Zucchini, almond flour, parmesan cheese (see notes for dairy free/whole30 substitution!), green onions, and eggs.
I love pan searing these in my cast iron skillet in avocado oil. Avocado oil has a really neutral flavor, and a high smoke point so perfect for pan frying.
Have fun jazzing up these keto zucchini fritters with your sauce topping of choice! I often top them simply with sour cream (as pictured), but other great options would be my homemade Whole30 + Keto ranch dressing, lemon garlic aioli, pesto, pesto aioli, etc.
I served these fritters with my very favorite Tastes Lovely House Salad. And half an avocado for even better fat macros.
Freezing Keto Zucchini Fritters
These fritters freeze perfectly! So make a double batch and freeze half for dinner or lunch another day. I have freezing and reheating instructions in the recipe notes.
Watch Keto Zucchini Fritters Recipe Demo
Keto Zucchini Fritters
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10-12 fritters 1x
Ingredients
- 1 pound zucchini
- 2 teaspoons kosher salt
- 3/4 cup almond flour
- 1/4 cup grated parmesan cheese (see notes for Whole30/dairy free substitutions)
- 2 green onions, thinly sliced
- 2 large eggs
- 1/4 cup avocado oil
- Topping options: sour cream, homemade Whole30 + Keto ranch dressing, lemon garlic aioli, pesto, pesto aioli, etc.
Instructions
- Trim the ends off your zucchini, and grate on the large holes on your box grater. In a medium size bowl, combine the grated zucchini and 2 teaspoons kosher salt. Mix well with your hands, and let the zucchini sit for 15 minutes. This will both season the zucchini, and draw out all the excess water.
- Transfer the grated zucchini to a nut milk bag (or use a dish towel) and squeeze out all the moisture from the zucchini. You should be left with about 2 cups of zucchini “pulp”.
- In a large mixing bowl, combine the zucchini “pulp”, almond flour, parmesan cheese, green onions and eggs. Whisk to combine.
- If the fritter batter in your bowl ever starts to get watery, no problem! Use a paper towel to blot out any extra moisture.
- Heat a cast iron skillet over medium heat for 5 minutes. Add in the avocado oil. Use a large cookie scoop to scoop out the fritters and form into patties. (If you don’t have a cookie scoop, measure out 3 tablespoons for batter). Place in the avocado oil. Continue forming and adding more fritters, being careful not to overcrowd the skillet. I can fit at most 6 fritters in my skillet. Cook for about 5 minutes per side, until crispy, golden brown. Transfer the cooked fritters to a paper towel lined plate.
- Serve the fritters warm, topped with your topping sauce of choice. I love serving this with my Tastes Lovely Keto House Salad and some avocado.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
Notes
Dairy Free/Whole30 Substitution: You can leave out the parmesan and instead use a full 1 cup of almond flour.
Nut Free: I haven’t tried it, but if you need these to be nut free you should be able to use my pork rind panko, or tigernut flour.
Egg Free: I haven’t tried it, but if you need these to be egg free you should be able to use a flax egg. Mix 2 tablespoons flax meal with 5 tablespoons water. Let it sit for 5 minutes to thicken up. This replaces the 2 eggs the recipe calls for.
Zucchini Substitution: Even though these are zucchini fritters, you can easily substitute yellow squash too!
Meal Prep: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the dipping sauce. HEATING: Either microwave until warm, about 2-4 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out), reheat in a 350ºF oven until warm, 10-15 minutes, or my favorite way is crisping up again in a cast iron skillet with more avocado oil.
Freezing: Freeze in a freezer safe airtight container for at least 6 months. If you can, thaw in the fridge overnight. Either microwave until warm, about 2-4 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out), reheat in a 350ºF oven until warm, 10-15 minutes, or my favorite way is crisping up again in a cast iron skillet with more avocado oil. You can reheat straight from frozen too, may take a little longer.
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38 Comments on “Keto Zucchini Fritters”
Oh my word! What an excellent way yo use zucchini! I did about 2/3 zucchini & 1/3 yellow squash and they were SOOOOO delicious! And the tasteslovely hits just keep coming! 🙌
★★★★★
Yes, they are fantastic with a combo of squash and zucchini Debbie. It’s such a great way to use up the zucchini that is literally bursting in my garden.
These are bomb.com and will be a summer staple henceforth! Thank you!!!!!
★★★★★
Yeah! Thanks for saying the fritters are bomb.com Lise! I actually couldn’t agree more. They are my new summer favorite too!
So delicious in every possible way. Love the step by step in the video too!
★★★★★
I love that they turned out delicious for you Lauren. Thanks for your nice comments on my video.
After freezing, do the zucchini fries or fritters retain more water? I’m worried they will be mushy after freezing.
The fritters do not get soggy after freezing Ann. Just be sure to crisp them up in a skillet for best results! I sure hope you enjoy them!
So good! My husband and I both loved them.
★★★★★
It is fantastic that your hubby enjoyed them Lisa. It’s such a great way to eat all the yummy zucchini that is in season now.
These were so good and easy! Definitely will be on our weekly rotation of side dishes. Love that there are so few ingredients! Also, I bought the nut milk bag for squeezing all the water out…works great!
★★★★★
I am so glad that the fritters will be part of your weekly recipe rotation Lisa. They are easy to make and tasty! Glad you are enjoying the nut bag!
Sounds like your Sunday morning is off to a perfect start Lisa! You can’t beat biscuits and gravy. You will love the breakfast sandwich!
Made these last night and ate them with a roma tomato from my garden and some sour cream as suggested. So good!
We had left overs for lunch. I refried them, placed them on top of ricotta and chicken, and topped with some Roa’s. You must try this!
★★★★★
I love how you served them Shorty. Both ways sound so delicious. A fresh tomato and sour cream sound so fantastic. Serving them with ricotta, chicken and Rao’s sounds like the perfect meal. My goodness you are a creative cook!
I followed the recipe and it worked perfectly! Easy to make and absolutely delicious!
★★★★★
I love to hear that they were easy to make and delicious Jen. Exactly what I was striving for!
I’ve made these 2 times now. Once with the parm and once without. So delish both ways!!!
★★★★★
I am so happy you like my zucchini fritters Deb! I love that you have already made them twice. They are delicious with or without parm.
I am trying new recipes for my September whole30. I want to be prepared to have staple recipes I know I can trust to satisfy me. This recipe was so easy and so delish.
I was intimidated to make it because you never think it will taste as good as the original recipe creators. But yum! So good. Topped with a fried egg and some of Healthy Little Peach’s chili lime sauce and I was in love! Thanks for the recipe!
★★★★★
I love that you served them with an egg and topped them with Healthy Little Peaches chili lime sauce Cathy. That sounds delicious!
These were wonderful! Very easy to come together and very tasty. Loved the tip about the nut milk bag and will make them again. Thank you!
★★★★★
I love to hear that they are easy to make and tasty Vanessa. Yeah! The nut bag works so well to get the moisture out. I used to use a kitchen towel but this is so much better.
We loved the flavor and texture of the fritters! Makes you feel as though you are at a festival eating delicious, crispy fried food. Note to self…I REALLY need a nut milk bag!
★★★★
These were SO good and my kids (2 and 5) also absolutely loved them. We served with your lemon garlic aioli. You are such a joy and such a talent. Thank you for sharing with all of us!!
★★★★★
I LOVE that your little kids liked them Hannah! That is such a mom win! Thank you so much for your kind words. You really made my day.
I absolutely love these!! So delicious with greens and avocado with your homemade ranch dressing. I’ll be making lots of these to freeze for grab and go lunches for work!
★★★★★
I also adore them with greens, avocado and ranch dressing Lindsay. Sometimes I add fresh tomatoes and homegrown cucumbers. It’s fantastic!
We got some beautiful zucchini at the Farmer’s Market so of course we had to make this! It was so simple and so delicious! We ate it with brussels, chicken sausage and Whole30 ranch and it was the perfect meal! Thank you!
★★★★★
What a fantastic use for your farmers market zucchini Angela! Oh my goodness your dinner sounds delicious and so healthy!
My second recipe of yours this week and my second rave review. I got an incredulous look after the first bite and a shout of “why have you never made these before?!” Needless to say, they’ll be a staple in our house. Used a combo of zucchini and yellow squash from the farmers market. Topped with some ranch. Devoured.
★★★★★
Oh my….I love it! So glad you liked the fritters. I think they are the best use of zucchini squash ever! I wish I had started making them sooner too! LOL! So happy you are enjoying my recipes.
Loved the taste and how easy they are to make!!
I am so glad they were easy to make and that you loved the taste Adriana! Yeah!
These literally give me life, I’ve made them, time and time they are a perfect breakfast staple with a runny egg! Thank you for making these!
★★★★★
I love your description that they gave you life Mychaela! That made my day! They are fantastic with a runny egg. Yum!
These are delish!! I swapped out the Parmesan for Feta. Even my mom who is always skeptical of my gluten free things thought they amazing! Thanks for sharing!
★★★★★
Substituting parmesan for feta sounds so delicious Lara! I am so happy your mom liked them. That is such a win! Yeah!