Keto Zucchini Fritters are filling and light at the same time. They pair well with most lunch or dinner options, but also make a fantastic vegetarian lunch or dinner on their own. This recipe is highly adaptable, so feel free to play with the vegetables, and use whichever cheeses that you have on hand.
Meet You New Summer Obsession: Keto Zucchini Fritters
One thing I never get tired of is fritters.
My latest obsession is these Low Carb Zucchini Fritters.
While I love keto foods, the only way I can keep myself on track is to have a lot of variety in my diet. I make these fritters when I am craving something salty and dippable. They are light, yet decadent and sort of remind me of hash browns.
These babies work beautifully as a side dish, where I really love them is as a main course. Topped with a fried or poached egg…its heaven. Serve them for breakfast, lunch, or dinner – it all works.
Of course, you must have sauce! I’ve had these with everything from an aioli, to tzatziki, and even just plain sour cream. All of them are perfect, and make these fritters irresistible.
Make sure you read my tips on these. Since they don’t have breadcrumbs the don’t hold together quite as well as regular fritters. You may need to adjust the almond flour depending on exactly how much zucchini you have, and how large your eggs are.
Cooking them in the air fryer – if you have one – is a great way to make these. I’ve made them both ways. While you can’t deny the crunch factor that comes with frying them in oil (which is what is pictured), the air fryer was hands down the winner when it came to making it easy.
Frequently Asked Questions:
Yes, this recipe reheats beautifully. To store, place in a sealed container with parchment paper between the layers. They will keep in the refrigerator for up to four days, or the freezer for three months.
Leftovers can be reheated in a skillet, air fryer, or the oven. If you are heating from the freezer, I recommend heating covered at 300 degrees for about 20 minutes and then finishing in a skillet or air fryer.
- Serve for breakfast with a fried egg on top.
- Excellent with Keto Grilled Chicken
- Serve with Creme Fraiche Salmon Dip
- Serve with a green salad
Tools Needed to Make This Recipe:
- Hand Grater or Food Processor
- Clean Dish Cloth or Paper Towels
- Skillet or Air Fryer
- 1/4 cup measure
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Tips for Making this Recipe:
- Making any fritter when you don’t have breading requires a little bit of technique. But don’t worry – once you understand what you need to do it isn’t that difficult.
- For a foolproof way, you can cook these in the Air Fryer. They still crisp up! I forgot to flip mine when I was testing, and they still came out nice. (Though not quite as crispy as those cooked in oil.)
- If you are making on the stove top, make sure you allow the oil to get warm before adding the Zucchini Fritters. Then, leave the fritters to cook undisturbed until you see a golden edge peaking out the bottom. The crispy crust will hold the fritter together when you flip.
- For easier flipping, don’t make the fritters too big.
- Don’t skip the part about adjusting the batter if it is too dry or runny.
- Don’t skip squeezing the juices out of the zucchini – it is necessary for crispy fritters.
Variations for this Recipe:
- Use scallions instead of red onion and add 1/4 cup each fresh chopped dill and parsley.
- Add 1/2 teaspoon ground cumin.
- Omit the smoked paprika, and instead use cajun seasoning
Keto Zucchini Fritters
Make Zucchini Fritters Keto Style once, and you will find yourself turning to this recipe again, and again all summer long. Make sure you adjust the batter depending on exactly how much zucchini you are using. It should be moist but hold together. Flip only once, when you see the edges of the fritters turn golden brown.
Keto Zucchini Fritters
- 1/2 pound zucchini
- 3 eggs beaten
- 3/4 cup almond flour
- 1/4 cup diced red onion
- 1/2 teaspoon minced garlic
- 4 ounces feta cheese crumbled
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional; more or less to taste
- Avocado Oil or Ghee for cooking
- Grate zucchini with a food processor or hand grater. Place in a colander, and sprinkle with salt. Place the colander over a plate to catch the liquid, and allow to sit for 30 minutes.
- Using paper towels or a clean dish cloth, ring out the zucchini to get rid of excess moisture. (If you are avoiding salt you can rinse before you ring out.)
- Transfer the zucchini to a large bowl and add almond flour, red onion, garlic, feta, salt, smoked paprika, black pepper and cayenne pepper.
- Stir in beaten eggs. Adjust the fritter batter as needed depending on exactly how much zucchini you have. Add more almond flour if the mixture looks runny, or a tablespoon of water it it is looking too dry.
- Heat enough oil to cover the bottom of your skillet over medium-high.
- Form the zucchini mixture into patties that are about 1/4 cup each.
- Cook for 5 minutes per side, flipping only when you see that a crust has formed and the edges are starting to turn brown.
- Alternatively, you can cook for 10 minutes in a 380 degree air fryer, flipping half way through.
- Serve with sauce of choice.