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A stack of golden-brown zucchini fritters topped with a dollop of sour cream and chopped green onions sits on a plate. In the background, more fritters are laid out on a baking tray. Scattered green onion pieces are visible on the plate and tray.

Delicious Keto Zucchini Fritters Recipe

Stacy Ling
Crispy, flavorful, and keto-friendly! These easy keto zucchini fritters are a delicious way to use up your summer zucchini harvest.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 125 kcal

Equipment

Ingredients
  

Instructions
 

  • Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture. I often do this step while picking more veggies from the garden – it’s amazing how much water zucchini holds!
    A metal grater rests on a white cutting board with shredded zucchini beside it. A whole zucchini lies next to the grater, partially grated. The background is a gray, speckled countertop.
  • After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This step is crucial to get those fritters nice and crispy.
    A metal colander containing shredded zucchini and onions draining in a sink.
  • In a large bowl, combine the grated zucchini, almond flour, Parmesan cheese, parsley, garlic, eggs, and black pepper. Mix well until all ingredients are thoroughly combined. I love seeing the mixture come together with fresh, fragrant parsley from my herb garden.
    A clear glass bowl on a granite countertop contains a mixture of grated zucchini, finely chopped herbs, and other ingredients. The mixture appears to be well-combined, forming a textured, light green mass with visible flecks of green herbs.
  • Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom.
  • Scoop about 2 tablespoons of the zucchini mixture into the skillet for each fritter, flattening them slightly with the back of a spoon. Cook for 2-3 minutes on each side, or until golden brown and crisp.
    A black frying pan containing six golden-brown zucchini fritters frying on a gas stove. The fritters are evenly spaced, with some light charring and oil sizzling around them, indicating they are being cooked to a crisp texture.
  • Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. I usually enjoy the aroma that fills the kitchen as the fritters sizzle away.
    A baking tray filled with nine baked zucchini fritters placed on a parchment paper. The fritters are golden brown and slightly crispy. A couple of whole zucchinis are visible in the background, arranged on a light-colored tablecloth with a checkered pattern.
  • Serve the zucchini fritters warm with a dollop of sour cream or Greek yogurt on the side. These fritters pair beautifully with a fresh salad or just on their own as a delightful snack.
    A stack of vegetable fritters garnished with chopped green onions and a dollop of sour cream on top. Fresh green onions are scattered around, with more fritters visible in the background on a baking tray.

Nutrition

Calories: 125kcalCarbohydrates: 7gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 564mgPotassium: 204mgFiber: 3gSugar: 2gVitamin A: 191IUVitamin C: 12mgCalcium: 97mgIron: 1mg
Keyword zucchini fritters, zucchini fritters keto
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