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zucchini fritters topped with sour cream on a white plate and background with spinach salad + avocado
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4.96 from 23 ratings

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 4
Calories: 241
Author: Natalie

Ingredients

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.
    1 pound zucchini, 2 teaspoons kosher salt
  • 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.
    3/4 cup almond flour, 1/4 cup grated parmesan cheese, 2 green onions, 2 large eggs
  • 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

Video

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. 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.

Nutrition

Calories: 241 | Total Carbs: 3.8g | Protein: 6.8g | Fat: 17g | Fiber: 0.8g | Net Carbs: 3g