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!
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.
- 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?
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.
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.
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)
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.
- 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.
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!