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.
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.
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.
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.
If you make these keto zucchini fritters be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch Keto Zucchini Fritters Recipe Demo
- 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.
- 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.
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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