Keto Zucchini Fritters

Dish Info

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.


– ½ pound zucchini – Salt – 3 eggs beaten – ¾ cup almond flour – ¼ cup diced red onion – ½ teaspoon minced garlic – 4 ounces feta cheese crumbled – ½ teaspoon sea salt – ½ teaspoon smoked paprika – ½ teaspoon fresh ground black pepper – ¼ 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 ¼ 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.