Keto Zucchini Fritters

Serves: 4 (8–10 fritters)
Net carbs: ~3 g per serving
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

• 2 medium zucchini (about 1 lb), grated

• ½ teaspoon salt (for drawing out moisture)

• 2 large eggs

• ½ cup shredded mozzarella or cheddar cheese

• ¼ cup grated parmesan cheese

• ¼ cup almond flour

• 2 tablespoons green onion or chives, finely sliced

• 1 clove garlic, minced

• ¼ teaspoon black pepper

• ¼ teaspoon paprika

• Optional: pinch of onion powder or red pepper flakes

For frying

• 2–3 tablespoons avocado oil or olive oil

Instructions

1. Prepare the Zucchini

1. Grate zucchini using the large holes of a box grater.

2. Toss with ½ teaspoon salt and let sit for 10 minutes.

3. Wrap zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is critical for crispy fritters.

2. Make the Batter

1. In a large bowl, whisk eggs.

2. Stir in cheeses, almond flour, green onion, garlic, pepper, paprika, and optional seasonings.

3. Add squeezed zucchini and mix until well combined.

Consistency should be thick but scoopable. If too wet, add 1–2 tablespoons almond flour.

3. Cook the Fritters

1. Heat oil in a large skillet over medium heat.

2. Scoop about 2 tablespoons of mixture per fritter into pan.

3. Flatten gently with a spatula.

4. Cook 3–4 minutes per side until golden brown and crisp.

5. Transfer to a paper towel–lined plate.

Alternative Cooking Methods

Air Fryer

• Preheat to 375°F (190°C).

• Lightly grease basket.

• Cook fritters 8–10 minutes, flipping halfway.

Oven

• Bake at 400°F (205°C) on parchment-lined sheet.

• Bake 15–18 minutes, flipping once.

Serving Suggestions

• Serve with:

  • Sour cream or Greek yogurt (full-fat)

  • Keto ranch

  • Garlic aioli

• Great as a side dish, appetizer, or breakfast.

Tips for Best Results

• Removing moisture from zucchini is the key to crisp fritters.

• Mozzarella gives stretch; cheddar adds sharper flavor.

• For extra crunch, add 1 tablespoon pork rind crumbs.