Close up photo of Keto Zucchini Fritters with a dollop of sour cream on top garnished with parsley and red onion sitting on a light grey plate with a lemon wedge next to it.
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4.8 from 5 votes

Keto Zucchini Fritters

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish, Vegetables
Cuisine: American
Keyword: summer, vegetarian
Servings: 6
Calories: 171kcal
Author: Wendy Polisi

Ingredients

  • 1/2 pound zucchini
  • Salt
  • 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

Instructions

  • 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.)
    Photo of shredded zucchini on a clean dish cloth with red onion, feta, and garlic sitting next to it.
  • Transfer the zucchini to a large bowl and add almond flour, red onion, garlic, feta, salt, smoked paprika, black pepper and cayenne pepper.
    Photo of the dry ingredients for zucchini fritters mixed together in a bowl.
  • 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.

Stovetop Instructions

  • Cook for 5 minutes per side, flipping only when you see that a crust has formed and the edges are starting to turn brown.

Air Fryer Instructions

  • Alternatively, you can cook for 10 minutes in a 380 degree air fryer, flipping half way through.
  • Serve with sauce of choice.

Nutrition

Calories: 171kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 7.3mg | Calcium: 141mg | Iron: 1.2mg