Keto Zucchini Fritters
These low-carb keto zucchini fritters are battered with almond flour and pan-fried to perfection in avocado oil. Delicious & just 3 carbs!
Table of Contents
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
What Makes This Recipe Great
If you’re like me, your garden is bursting with zucchini. It’s truly one of my favorite parts of summer! One of my favorite ways to use them is to make delicious recipes that are naturally low carb! Zucchini is one of the best keto vegetables because the carb count is super low, and they are meaty enough to keep you feeling nourished and full! Win-win!
I often get asked how many carbs are actually in zucchini, and the answer will blow your mind! One cup of cooked zucchini is just 2 net carbs and only 15 calories! WHAT! Give me all of the zucchini for every meal!
Because zucchini is so versatile, I really don’t ever get sick of it. There are so many ways to cook with it, so many sauces to smother on top of it, and so many delicious baked goods you can hide it in. Have I convinced you yet?
How to Make Keto Zucchini Fritters
This recipe for zucchini fritters is far one of my favorite ways to use my overflowing zucchini. They are so light and flavorful, with an irresistible golden-brown crust. They’re low carb, keto, and just 3 net carbs per serving!
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.
Ingredient Notes
- Zucchini: Grab some from your grocery store or garden.
- Almond flour: This keeps it keto and gluten-free! I like to use super fine almond flour.
- Parmesan cheese: If you’re dairy free, feel free to use a non-dairy parmesan cheese alternative (Trader Joe’s has one!) OR You can leave out the parmesan and instead use a full 1 cup of almond flour.
The BEST Zucchini Fritter Sauces
Jazz up these keto zucchini fritters with your sauce topping of choice! I often top them simply with sour cream (as pictured), but here are some other great options.
Expert Tips
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 tiger nut 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. 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 for 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.
FAQs
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 and pro tips.
Yes! You can bake them. I’d put them on a rimmed baking sheet, spray with avocado oil and bake at 425ºF for about 15 minutes. They won’t be as crispy, which is why I prefer the cast iron skillet.
Yes! Follow all the prep instructions and then fry in the air fryer at 400ºF for about 10-15 minutes until crispy and golden brown!
Zucchini is a super low-carb vegetable! In this recipe, there are just 3 net carbs per serving!
More Keto Zucchini Recipes
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Keto Zucchini Fritters
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
- Topping options: sliced avocado, 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". Discard the zucchini "water" you've squeezed out.
- In a large mixing bowl, combine the zucchini “pulp”, almond flour, parmesan cheese, green onions and eggs. Whisk to combine.
- Tip! 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 large 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. Will make about 10-12 fritters
- Serve the fritters warm, topped with your topping sauce of choice. I love serving this with this keto salad and some sliced avocado.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions
52 Comments on “Keto Zucchini Fritters”
Absolutely delicious!
I made these last night. I used 1/2 cup almond flour and 1/2 gluten free panko and pecorino (sheep’s milk is all I can tolerate dairy wise). My husband loved them !
Making them with almond flour, gluten free panko and pecorino sound delicious Antoinette! So glad your husband enjoyed them too.
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!
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!
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!
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.
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!
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!
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.
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 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.
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!
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 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!
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!
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!
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.
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 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.
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!
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.