Zucchini Fritters
Crispy, golden zucchini fritters bound with almond flour and parmesan. A savory keto favorite that works as a side, a light dinner, or a base for a fried egg.
Crispy on the outside, tender in the middle
Zucchini fritters are proof that you can turn a glut of summer squash into something genuinely crave-worthy. Shredded zucchini, a little almond flour, egg, and plenty of parmesan fry up into golden patties with crisp edges and a soft, savory center. They are just as good as a side as they are piled with sour cream for a light dinner.
Everything hinges on getting the water out of the zucchini. Squeezed dry, the shreds crisp up beautifully; left wet, they steam and the fritters go limp. Take the extra minute to wring them out in a clean towel and you will be rewarded with fritters that hold together and brown perfectly.
- Squeeze the shredded zucchini as dry as you possibly can
- Do not flip until the first side is deeply golden
- Keep finished fritters warm in a low oven while you fry the rest
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Ingredients
- 4 cups shredded zucchini (about 2 medium zucchini) (net carbs →)
- 1 teaspoon salt, for drawing out moisture
- 2 large eggs (net carbs →)
- 1/2 cup blanched almond flour (net carbs →)
- 1/2 cup grated parmesan cheese (net carbs →)
- 2 green onions, thinly sliced (net carbs →)
- 2 cloves garlic, minced (net carbs →)
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (net carbs →)
- 3 tablespoons olive oil, for frying (net carbs →)
Instructions
- 1Toss the shredded zucchini with the salt in a colander and let sit for 10 minutes. Transfer to a clean towel and squeeze out as much liquid as possible.
- 2In a large bowl, whisk the eggs, then stir in the squeezed zucchini, almond flour, parmesan, green onions, garlic, pepper, and baking powder until combined.
- 3Heat the olive oil in a large skillet over medium heat.
- 4Scoop about 3 tablespoons of batter per fritter into the pan and flatten gently into rounds.
- 5Cook for 3 to 4 minutes per side, until deeply golden and crisp, flipping only once.
- 6Transfer to a paper-towel-lined plate and serve warm with sour cream or a dollop of garlic aioli.
Nutrition (per serving)
Recipe FAQ
Why are my zucchini fritters falling apart?
Almost always it is leftover water in the zucchini. If the shreds are not wrung out thoroughly, the batter is too loose to hold together. Squeeze the zucchini in a towel until barely any liquid comes out, and make sure your pan is hot before adding the fritters.
Can I bake zucchini fritters instead of frying?
Yes. Spoon the batter onto a parchment-lined, well-oiled baking sheet, flatten into rounds, and bake at 400 degrees Fahrenheit for about 20 to 25 minutes, flipping halfway. They will be a bit less crisp than fried but still delicious.
What can I serve with zucchini fritters?
They pair well with sour cream, garlic aioli, or a squeeze of lemon. For a light keto dinner, top them with a fried egg and some smoked salmon, or serve alongside grilled chicken or fish.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.