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Low-Carb Zucchini Fritters

Lauren LesterUpdated 8 October 2021★★★★★4.7 (234 ratings)
  • Ready in 10m
  • 3.9 g net carbs
  • 278 kcal
  • Serves 4
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Keto Zucchini Fritters (low-carb, keto, primal, vegetarian)

These low-carb zucchini fritters are an easy and healthy way to use summer’s abundance of zucchini!

One serving contains less than 5 grams of net carbs and you will only need a few ingredients. These fritters are great for those who keep their carb intake low. They are best served as a side dish or keto appetizer.

Update: Based on your feedback, recipe has been re-tested and updated.

Step-by-step

  1. Squeeze out the water from the zucchini using a tea towel or your hands. Place the zucchini in a medium mixing bowl with the remaining ingredients (apart from the olive oil) and mix well.

    Keto Zucchini Fritters (low-carb, keto, primal, vegetarian)

  2. Heat the oil in a large nonstick skillet over medium high heat. Divide the zucchini mixture into 8 patties and fry 2-3 minutes per side until golden and crisp and serve.

    Keto Zucchini Fritters (low-carb, keto, primal, vegetarian)

  3. Store leftover fritters in an airtight container in the refrigerator for up to 5 days. To reheat simply place in toaster oven for 5-7 minutes or refry for 1-2 minutes per side in a bit of oil.

    Keto Zucchini Fritters (low-carb, keto, primal, vegetarian)
Low-Carb Zucchini Fritters

Recipe

Low-Carb Zucchini Fritters

★★★★★4.7 (234 ratings)

These keto-friendly zucchini fritters are gluten-free and ideal for the keto diet.

Hands on
10m
Overall
10m
Servings
4
3.9 g
Net carbs
9.9 g
Protein
24.7 g
Fat
278
kcal
PinRate

Ingredients makes 4 servings

Instructions

  1. Squeeze out the water from the zucchini using a tea towel or your hands. Place the zucchini in a medium mixing bowl with the remaining ingredients (apart from the olive oil) and mix well.

  2. Heat the oil in a large nonstick skillet over medium high heat. Divide the zucchini mixture into 8 patties and fry 2-3 minutes per side until golden and crisp and serve.

  3. Store leftover fritters in an airtight container in the refrigerator for up to 5 days. To reheat simply place in toaster oven for 5-7 minutes or refry for 1-2 minutes per side in a bit of oil.

Nutrition per serving, 2 patties

Carbs 6%Protein 14%Fat 80% of calories

Net carbs
3.9 g
Total carbs
6.3 g
Fiber
2.4 g
Sugars
3.5 g
Protein
9.9 g
Fat
24.7 g
Saturated fat
4.5 g
Calories
278 kcal
Sodium
749 mg · 32.6% RDA
Magnesium
60 mg · 15.1% RDA
Potassium
420 mg · 21% EMR
Nutrition by ingredient
Per 2 pattiesNet carbsProteinFatkcal
Zucchini (summer squash, courgette)2.4 g1.4 g0.4 g19
Almond flour (blanched ground almonds, almond meal)1.1 g2.7 g6.6 g74
Parmesan cheese0.2 g2.7 g1.9 g29
Egg, whole, raw, fresh0.2 g3.1 g2.4 g36
Salt, sea salt0 g0 g0 g0
Pepper, black, spices0.1 g0 g0 g0
Olive oil, extra virgin0 g0 g13.5 g119
Total3.9 g9.9 g24.7 g278

Serving size 2 patties

  • Gluten free
  • Nightshade free
  • Pork free
  • Avocado free
  • Coconut free
  • Fish free
  • Shellfish free
  • Beef free
  • Pescatarian
  • Low FODMAP
  • Vegetarian

Goes well with

Add a side and it's a complete meal.

Serve it with

Dishes that go well with fries or fritters.

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Comments & ratings (19)

4.7234 ratings
  • 5 ★193
  • 4 ★23
  • 3 ★7
  • 2 ★6
  • 1 ★5

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  1. Tonia

    I just did the recipe, but I guess I should have read the comments below.
    The taste was really nice and I had it with Quark.
    The consistency not so much, mine were also very mushy, so will try the trick with the salt to get more water out.
    I‘m wondering if maybe the kind of cheese also into the consistency- i used pecorino Romano....
    Unfortunately they also don’t appeal to the kids 😞

    1. Martina @ KetoDietAuthor

      Hi Tonia, I made this once or twice and the fritters are a little more on the moist side rather than the crispy side. Here's what helps:
      1) Make them smaller and flatter so they can crisp up better.
      2) Try spiralized instead of grated zucchini. I've been making a similar recipe to this one and I think it really makes a difference if you can use spiralized rather than grated zucchini (to the texture).
      3) It may also help to add 2-3 tablespoons of flax meal or more cheese. I hope this helps!

    2. Martina @ KetoDietAuthor

      Update: we have re-tested and updated this recipe to improve the texture.

  2. Debby

    I followed this recipe to the letter. They turned out awful. They never did brown well and tasted floury, dry and horrible. I'm going to lay them out on a cookie sheet and bake them in the oven. Otherwise, a complete waste of good zucchinis.

    1. Sandy

      I made them last night and they were quite good. I did add some garlic and curry powder just for flavor. I don't see how 1/4 cup almond flour could taste floury but maybe if you used coconut flour? Or defated almond flour?? An extra egg would help. Mine were golden brown so if yours didn't brown then maybe you cooked them on a very low heat?

  3. Karen

    I can't actually rate this recipe because I messed up on it and ended up with a whole different dish instead. I don't have a mixer right now, just a blender, and it turned tge mixture soupy. So instead of dumping it all out, I dumped it into a soup pot on medium low, added another tbsp of almond flower, another tsp of butter, about 4 cups of almond milk, a tbsp or 2 of heavy cream, 1/2 cup of shredded parmesean and a little garlic powder, and voila! Zucchinni and cheese soup! I served that on the side of the broiled salmon I made tonight. It was a hit! I'll be sure to try it again and see if I can get it.

    1. Martina @ KetoDietAuthor

      I LOVE how you saved this recipe! I need to try that because the flavours sound amazing in a soup 😊

  4. Lizzy

    Just made these and even though we excessively squeezed the water out of the squash, they were still extremely moist which made for soggy centers. Next time I think we will salt the squash to draw out the moisture before frying.

    1. Martina @ KetoDietAuthor

      Thanks for the tip Lizzy, that's right, adding salt to the grated zucchini will help draw more moisture out!

  5. Dan

    Made these this morning. Awesome!! I have some ideas for making these into muffins. Thanks for a great recipe. I'm assuming the fat macro includes the 1/4 cup of olive oil.

    1. Martina @ KetoDietAuthor

      Thank you Dan! Yes, the macros include the 1/4 cup of olive oil 😊

  6. Patricia

    How many calories are in one serving? I didn't it posted. (Sorry if it's there and I missed it.)

    1. Martina @ KetoDietAuthor

      All nutrition facts are in the blue table (see above). I hope this helps!

  7. Dan

    The recipe says to combine the zucchini with the remaining ingredients. Does this include the olive oil?

    1. Martina @ KetoDietAuthor

      It's all of the ingredients apart from the olive oil which is used for cooking (I added a clarification). I hope this helps!

  8. Nissa Annakindt

    Looks like a great recipe to try! I wonder if I could bake them in my muffin top pans?

    1. Martina @ KetoDietAuthor

      Hi Nissa, you definitely can! I'd bake them at 200 c/ 400 F for 15-20 minutes.

  9. Anj Ramayead

    Hi, love the idea of this recipe....any chance of a sub for the cheese, to make it dairy free please?

    1. Martina @ KetoDietAuthor

      I think you can. I'd try a tablespoon or two of ground flax seeds instead.

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