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Home / KETO RECIPES / Keto Zucchini Fritters Recipe – No Coconut or Almond Flour!

Keto Zucchini Fritters Recipe – No Coconut or Almond Flour!

November 15, 2021

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This is by far one of my favorite keto zucchini recipes. It’s easy to make, tastes delicious as an appetizer, breakfast, lunch and even dinner. You can literally customize it in any way you want by adding the spices you like. These keto zucchini fritters can be fried or baked and take less than 30 minutes to make!

low carb and keto zucchini fritters with sour cream and chives
Keto and low carb zucchini fritters served with sour cream and chives

Is zucchini keto friendly?

It sure is! Zucchini is actually one of the most keto friendly and low carb vegetables you can eat. Did you know that almost 95% of zucchini is actually water? 

Zucchini is also rich in manganese, lutein, zeaxanthin as well as vitamins A and C. All of these nutrients will help you with healthy vision and may lower your risk of age-related eye conditions.

A 100g portion of zucchini contains:

  • 17 calories
  • 0.32g of fat
  • 1.21g of protein
  • 3.11g of total carbs
  • 2.11g of net carbs

What do I need to make zucchini fritters?

  • Zucchini – available anywhere, even at your grocery store, all you need to do is pick up about two medium-sized zucchinis and grate them to make this zucchini fritters recipe.
  • Onion – although some ketogenics are skeptical about onions, when eaten in moderation they will perfectly fit into your macros. And, they actually have quite a few health benefits!
  • Parmesan – I find Parmesan to have much more of a nuttier taste than let’s say, mozzarella or cheddar. Plus its texture is much different and worked perfectly as a substitute for coconut flour.
  • Eggs – pick organic, free-range eggs to get the most nutrients.
  • Garlic powder – I literally add this spice to everything possible and obviously it worked great for this recipe as well. You’re more than welcome to add any other spices you want to, such as cayenne pepper, onion powder or even Italian seasoning.
  • Salt and pepper – adjust those to your own preference. I use Himalayan salt and regular cracked black pepper.

How to make low carb zucchini fritters?

low carb and keto zucchini fritters cut with a fork with sour cream and chives

Step 1

First, peel and grate the zucchini together with the onion. Transfer them to a bowl, sprinkle with salt and set aside for about 30 minutes. This will help release water from the zucchini. 

This is the most crucial step of this recipe, so don’t skip it – squeeze out all the excess water from the zucchini. I’ve tried doing it with paper towels and it never worked for me, so I use a cloth and take out as much water as possible. Your zucchini should be almost dry.

ingredients for low carb and keto zucchini put together in a bowl

Step 2

Mix zucchini and onions with grated Parmesan, eggs, garlic powder and pepper. Make sure it’s all uniform in consistency. If the liquid begins to separate from the batter, that means you didn’t take out enough water from the zucchini.

low carb and keto zucchini batter on a spoon, close up

Step 3

Prepare your frying pan. Pour a little bit of olive oil on top and fry zucchini fritters on medium to medium-high heat. You want them to be golden brown (fry for about 3-5 minutes on each side)

low carb and keto zucchini batter on a frying pan

Step 4

Remove zucchini fritters from the pan to a plate with paper towels to take out unnecessary oil. My favorite way to eat them is with sour cream and chives.

low carb zucchini fritters on a frying pan

Useful tips

  • If you want to use your oven instead, bake these at 400F on baking sheets lined with greased parchment paper. Bake for about 8-10 minutes on one side, then flip them and bake for another 8-10 minutes.
  • Taking out excess water from the zucchini is the most important part and I cannot stress it enough. You want the texture to be as dry as possible.
  • If you are lactose intolerant you can use coconut flour instead of Parmesan cheese. I haven’t experimented with this idea though, but I’d add coconut flour by the teaspoon and add another egg to the mixture.
  • You can keep these in the fridge for 2-3 days in an airtight container. If you want to freeze them, make sure zucchini fritters are cooled down and then separate them with a sheet of paper towel. Then, pack them up into ziplock bags and store in the freezer.
Keto Zucchini Fritters Recipe - No Coconut or Almond Flour!
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Keto Zucchini Fritters Recipe – No Coconut or Almond Flour!

0 from 0 votes
Recipe by KetoKamila Cuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

63

kcal

Ingredients

  • 18 oz (500g) zucchini

  • 1 oz onion (30g)

  • 2 oz (50g) grated Parmesan

  • 2 eggs

  • 1 tsp garlic powder

  • salt and pepper

Directions

  • Peel the zucchini and onion. Grate both then transfer to a bowl.
  • Sprinkle with salt and set aside for 30 minutes until zucchini starts to release excess water.
  • Using a cloth, squeeze out as much water as possible. You want the texture to be dry. Don’t skip this step, otherwise fritters may fall apart while frying.
  • Mix zucchini and onion with the rest of the ingredients: grated Parmesan, eggs, garlic powder, salt and pepper, until uniform in consistency.
  • Fry on a large greased pan on medium to medium-high heat for about 3-5 minutes on each side. For baking instructions, scroll up to the “Useful tips” section.

Notes

  • Macros (per fritter, not including oil): 63 calories; 3.4g fat; 5.6g protein; 3.7g carbs; 2.7g net carbs

Did you make this recipe?

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How did you like this keto zucchini fritters recipe?

Let me know in the comments if you’ve enjoyed making this recipe. If you have any suggestions or feedback, don’t hesitate to drop a line below!

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