Keto Zucchini Fritters

4.80 from 5 votes

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

Cook Time15

Total Time30

Course: Main Course, Side Dish, Vegetables

Cuisine: American

Keyword: summer, vegetarian

Servings:

Calories: 171kcal

Author: Wendy Polisi

Ingredients

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

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.)
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.

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.

Notes

Storage and Reheating

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.

Nutrition