Crispy Keto Low Carb Zucchini Fritters can be fried, baked, or Air-fried to give you the perfect appetizer for any occasion. They are filled with cheese, seasonings, fresh parsley, and lots of healthy zucchini. They are so EASY and go with everything and are only 2 net carbs each!
Anything with the word “fritter” in it is bound to be amazing! I made some Cauliflower Cheddar Fritters a while back that are legit crave-worthy! I was craving fritters, but I had found a great deal at the farmers market on zucchini. So, I thought I would play around and see if I could make something even half as good as the cauliflower fritters. These zucchini fritters are insanely good and turned out beautifully.
Crispy on the outside and filled with lots of yummy goodness on the inside. We have made them 4 times last month because we all love them so much. You are going to love them too, just you wait!
WHAT YOU NEED TO MAKE ZUCCHINI FRITTERS
- Zucchini: Of course the zucchini is the star of the show! You can pick them up at your local grocer, in your garden, or at a farmer’s market.
- Salt and Pepper: A little bit of salt and pepper will really kick up the flavors perfectly.
- Eggs: You’ll need large eggs to get the ingredients to properly bind together.
- Cheese: I like to use feta cheese, but grated parmesan is a fantastic choice as well.
- Garlic: Adding two cloves of garlic is just the right amount to take these from ordinary to extraordinary! You can always add more if you want.
- Scallions: We eat green onions on so many foods because they give you a subtle flavor that is terrific.
- Parsley: More often than not we use parsley. However, you can easily swap it for any of your other favorite herbs.
- Almond Flour: A little bit of almond flour gives the fritters a fabulous texture without adding many carbs. Coconut flour can also be substituted but you would only need 2-3 tablespoons.
- Oil: The oil is needed to give the zucchini fritters that amazing crispy exterior. Feel free to use butter or your favorite oil.
HOW TO MAKE ZUCCHINI FRITTERS
The flexibility of these zucchini fritters is amazing. I will give you options to pan fry, bake or even air fry. Let’s get started!
Begin by combining the shredded zucchini with the salt and let it set for 10 minutes. There will be a lot of water that comes out of the zucchini as it sits, so you’ll need to squeeze the excess water with your hands. Discard the water.
Then you will need to combine the eggs, shredded zucchini, feta cheese, garlic, scallions, and black pepper using a whisk. Slowly add in the flour and combine.
To Pan Fry: You will need to heat the skillet with medium-high heat and warm a tablespoon of oil. Take an ice cream scoop or even a large scoop to put the batter into the skillet. Fry for 2-3 minutes on each side until they are golden, crispy and cooked all the way through. Place the fritters on a pan that has been lined with paper towels.
To Bake: Warm the oven to 400 degrees and prepare 2 large baking sheets with parchment paper. Add some cooking spray and spoon batter onto the sheet. Flatten with the back of a spoon and spray each fritter with cooking spray. Bake for 10 minutes, flip and cook for an additional 10 minutes.
To Air Fry: Warm the air fryer to 375 degrees. Add the fritters to the fryer pan making sure they are in a single layer and not touching. Spray them with cooking spray and cook for 8 minutes. Turn and cook for an additional 4-5 minutes.
Serve with some lemon wedges and any of your favorite chopped herbs. Top with your choice of yogurt, sour cream, tzatziki or any of your favorite dips.
More Satisfying Appetizers
Keto Low Carb Zucchini Fritters
- 3 medium zucchini (shredded)
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup crumbled feta (or grated parmesan)
- 1/4 cup shredded mozerella or your favortie cheese
- 2 cloves garlic (minced)
- 2 scallions (green onions, finely chopped)
- 1/4 cup parsley (finely chopped), or herbs of choice
- 1.4 tsp EACH ground black pepper, chili powder, garlic powder (to taste)
- 1/2 cup almond flour
- 1 tablespoon oil (for frying)
- In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
- In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
- To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
- To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
- To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
- To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or your favorite dip.
Just made these. The flavor is amazing!! I had some trouble skillet frying them, but that is my inexperience. Will definitely make them again.
Cindy B says
Love these fritters – I topped them off with creme franchais (french sour cream b/c I need the fat for keto). I double the batch – cook them up & freeze them. It’s a great side w/any dish. I use Gimmedelicious recipes often & have always found them to delicious even if there are low-carb. Kudos!
Lori C says
Oh my gosh! These turned out AMAZING! We did them in the air fryer. Actually going to make another double batch today! Thank you so much for posting the recipe!
Made these for the first time and they were a hit! They did not fall apart, squeezed out water from zucchini with paper towels and after mixing all ingredients i let it sit for about 10 minutes before frying with just a little oil and didnt touch them to flip until 3 minutes, i used Parmesan, mozzarella and a little cheddar. Definitely a keeper! My neighbor who does not eat veggies loved them!
Made per recipe directions. I did, however shred and dried my zucchini overnight. After shredding I placed in a colander within a container. End result is dry shredded zucchini.
Followed the recipe with my choice of sharp cheddar, mozzarella and Parmesan cheeses.
Will definitely make again.
Fell apart into a big mush.
It shouldn’t have if you followed these directions closely. Sounds like you may not have squeezed all of the water out of the zucchini.
I used dill instead of parsley!!! So easy, so delish!!!
I made a batch of these last night. They were very tasty. I had a little leftover mix that I refrigerated. Do you think it’s ok to make it tonight? Or because raw eggs is it not safe?
Michelle Guerra says
Try using rutabaga. It’s buttery and it’s keto friendly.
For triple the carbs.
Could you use squash instead of zucchini or half and half.? My mother’s squash is coming in and she has tons.
You can use them interchangeably.
Mine fell apart when I was frying them…ideas on what I did wrong??
Me 3. Good flavor but they just crumbled apart. Could barely flip them
Half of the ingredients don’t have sections where they get added.
Find me on the above recipe, where you add the Garlic Powder, the Chilli Powder, the Mozzarella (Sorry, I don’t really have a “Favortie cheese”), or the Parsley.
Also simply squeezing the water out of the zucchini is nowhere near enough, I would strongly advice letting sit on paper towel for about 15 minutes and changing the paper towel and letting it sit for another 15 after squeezing.
As for the options, I only tried pan frying and baking and I certainly do not recommend baking. The pan frying came up fine, however due to following the recipe, the zucchini still had a bit too much wateriness and they very easily fell apart.
As for the flavour, very greasy as you may expect, but still a great flavour.
RoseAnne Castellano says
My question may seem silly. But I’m trying to learn about the keto life style and I’m measuring everything exactly. So my question is, your fritters make 12 servings, How many carbs per 1 serving and how many fritters are there for each serving
Not silly at all! The recipe makes 12 fritters and the macros are per fritter which is 3g each. I would eat 3-4 as a serving!
Terry Stenson says
These are absolutely awesome!! I made some last week and am currently making another batch right now. I noticed I had some garlic chili sauce, so I omitted the garlic and chili powder this time. I’m sure they will be just as great! I am so thank-full for your web site, I use it often as you have a really nice selection ( of everything) but the keto menu is what I’m interested in currently. Thanks again for sharing!!
I’m not keto but I have started to reduce carbs, so I’m looking for keto recipes to help. My traditional zucchini pancake recipe is one of my family’s favorites and I hadn’t made it in awhile, so when I saw this I thought I’d give it a go (did not tell them I had changed recipes). The only change I made was to replace the parsley, pepper and chili powder with Italian seasoning. They gobbled them down and asked why I didn’t make a bigger batch! This was my first time using almond flour and while I could tell a difference, it was mild and very tasty. Next time I’ll probably increase the garlic. Thank you for a great recipe, we had them as a side dish to chicken but I can easily see this as a main course breakfast!
What can I replace eggs with to make it vegetarian? Thanks in advance 🙂
These look so good. About how much shredded zucchini do you end up with? We have huge ones and I want to make sure I’m getting the mixture right. 🙂
I just found your website and I’m obsessively writing down recipes . . .
I’m so glad you found my website helpful, Erin. The zucchini is about 3 cups and 4 cups should also work.
Thank you very much!
Unfortunately it didn’t work for me because I don’t have your cups and therefore, the proportion were not right 😞
Are you referring to the measuring cups? If you don’t have any, you can find any 8 oz cup or container and use that as a guide.
I was about to make these, but I had to look elsewhere for regular measurements. You know, measurements that actually make sense and don’t make you guess…
Try a scale. And while you’re at it, maybe switch over to the metric system.
Angela Vettese says
Sorry, it appears you got out of the wrong side of the bed.
So sad for you but I had no problem with the measurements.
Where there’s a will , there’s a way.
Life is way too short to be miserable! Enjoy your day!
James Jensen says
What are you talking about??? ALL the measurements are listed and every cooking store I’ve been in around the world has Measuring cups and measuring spoons. Do you REALLY not know what a 1/4 cup measurement is or a teaspoon or tablespoon. Your ignorance doesn’t make the recipe bad.
I just happened upon this recipe and have no vested interest but I have to say I found this commend jarring and rude. If the recipe doesn’t make sense to you, move on. Don’t bring people down with this sort of negativism. There’s enough of that in the world without bringing it to cooking sites.
Would you the same reciepe for cauliflower?
This recipe has not been tested with cauliflower but we do have a cauliflower fritters recipe which is linked in this post 🙂
Yes! And it’s so good!