Keto zucchini fritters
June 13, 2026 · 1 min read
The critical step is squeezing the moisture out of the zucchini — skipping it produces soft, greasy fritters that fall apart. Spend an extra minute on the squeeze and the texture takes care of itself.
2 servingsPrep 15 minCook 15 min~3 g net carbs / serving
Ingredients
- 2 medium zucchini (about 400g)
- 1 tsp salt (for drawing out moisture)
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan
- 2 green onions, thinly sliced
- 1/2 tsp garlic powder
- Black pepper to taste
- 2 tbsp olive oil or butter, for frying
- Sour cream to serve
Steps
- Grate the zucchini. Toss with 1 tsp salt and leave in a colander for 10 minutes.
- Squeeze out as much moisture as possible — really squeeze. This is what makes them crispy rather than soggy.
- In a bowl, combine the drained zucchini, eggs, almond flour, Parmesan, green onions, garlic powder, and pepper. Mix well.
- Heat oil or butter in a skillet over medium-high heat.
- Drop heaped tablespoons of the mixture into the pan and press flat. Cook 3–4 minutes per side until deep golden brown.
- Serve hot with sour cream.
Per serving (approx): 3 g net carbs · 13 g protein · 22 g fat · ~280 cal
Notes and swaps
- Almond flour substitution: a tablespoon of coconut flour works but absorbs more — start with half the amount.
- Add protein: a handful of shredded rotisserie chicken or cooked crumbled sausage stirred into the batter turns these into a full meal.
- Cheese variation: swap Parmesan for feta for a slightly sharper fritter.
- Make-ahead: these reheat well in a dry pan over medium heat, which crisps them back up. The microwave makes them soft.
Serve as a side with a piece of grilled protein and they fit easily in a keto day. Log "zucchini fritters, three pieces" in Copper Keto Companion and it'll work out where you stand.