• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • Best Keto Fruits
    • Best Keto Vegetables
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Cuisines
      • Asian
      • Italian
      • Mexican
      • Southern
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Air Fryer
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Fast Food Menus
  • Breakfast
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
Home / Recipes / Keto Appetizers

Keto Zucchini Fritters (Gluten-Free)

By Lisa MarcAurele · Sep 12, 2020 · 60 Comments

14.1K shares
Jump to Recipe
gluten free keto zucchini fritters
Low carb gluten free zucchini fritters
gluten free keto zucchini fritters

You will love these delicious gluten-free keto zucchini fritters. Serve the low-carb patties as an appetizer or a side to complement your meal. They even make a tasty and filling breakfast!

keto gluten free zucchini fritters cover image
Article Index
  • Making Gluten-Free Zucchini Fritters Keto
  • Tips for Crispy Fritters
  • Serving Suggestions
  • Other Recipes to Try
  • Recipe

Do you ever find yourself swimming with zucchini at the end of the summer? It's been another great year for summer squash so I've been going back and making some of my older recipes with them.

I love spiralizing these summer vegetables into noodles for an easy meal. They go great with my low carb meatballs and marinara sauce.

But this weekend I decided to try an old recipe for gluten-free keto zucchini fritters instead. I made them for breakfast to serve with some eggs as an alternative to hash browns.

Although I have a recipe for radish hash browns, some of my family refuses to eat radishes. They do like zucchini so these yummy low-carb patties were a hit with them.

Making Gluten-Free Zucchini Fritters Keto

The recipe only requires a few simple steps. However, you will need to give the zucchini a little time to drain to remove excess moisture.

zucchini fritter recipe steps
  1. Remove excess moisture from zucchini. Set the grated zucchini in a strainer for 10 minutes then squeeze out any excess moisture using a kitchen towel.
  2. Combine all the batter ingredients. Mix grated zucchini, eggs, parmesan cheese, coconut flour, parsley, and garlic powder together until well blended.
  3. Drop batter into heated oiled pan. Divide the batter into eight equal portions and press into round patties into frying pan with hot oil.
  4. Brown both sides of patties. Once the bottom side is browned, flip and brown the other side.

That's all there is to making these tasty keto fritters!

Tips for Crispy Fritters

It's important to follow these steps in order to make crispy zucchini patties:

stack of gluten free zucchini fritters from keto recipe
  • Remove the excess moisture. Salting the grated zucchini will help pull out the water. Squeezing the zucchini after allowing it to sit in the colander will remove any excess liquid that didn't drain out.
  • Include an absorbent ingredient Coconut flour is used in the fritter batter because it's very absorbent. That way, any additional water released from the vegetable during cooking will be absorbed. Psyllium flour, flax meal, or chia seeds would also work.
  • Use a hot non-stick pan. The oil needs to be very hot to sear the outside of the patties so be sure to use one with a high smoke point. But it's also important to have a non-stick surface so those crispy outsides to get stuck in the pan.
  • Press the fritters as they cook. Adding pressure to the bottom of the patty as it cooks will ensure the surface gets a nice brown sear.
  • Drain on paper towels after frying. If the oil settles on the cooked fritters, they can get soggy. That's why the patties should be placed on absorbent paper towels to soak up any excess oil after cooking.

Serving Suggestions

Keto zucchini fritters are filling enough to be served alone for breakfast or a light lunch. But they are usually a side to a main meat dish or eggs.

You can also dip them in low-carb veggie dip or sugar-free ketchup as an appetizer. And they taste great topped with sour cream!

zucchini fritters on plate

Other Recipes to Try

There are so many ways to enjoy zucchini! If you need a few more ideas for using up your summer crop, these are some of my family's favorites:

  • Turkey Zucchini Meatballs are a great alternative to ground beef meatballs.
  • Keto Zucchini Fries smell like regular fries when baking and taste just as good.
  • Zucchini Cupcakes are moist and delicious mini spice cakes topped with cream cheese frosting.
  • Keto German Chocolate Cake is so good most people don't even realize it's a low-carb dessert.
  • Apple Fritter Bread uses pieces of zucchini instead of apples to reduce the carbs while maintaining all the flavor.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

gluten free keto zucchini fritters on platter

Keto Zucchini Fritters (Gluten-Free, Low-Carb)

4.62 from 26 votes
You will love these healthier low-carb fritters made with zucchini and coconut flour. Serve them as an appetizer or a side to complement your meal.
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Course: Appetizer
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 fritters
Calories: 64

Video

Ingredients

  • 2 cups zucchini grated
  • 1 teaspoon sea salt or more to taste
  • 2 large eggs
  • ¾ cup parmesan cheese grated
  • 1 tablespoon coconut flour
  • 1 tablespoon parsley
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
US Customary - Metric

Instructions

  • Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
    grated zucchini draining in colander
  • Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
    grated zucchini in towel
  • In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
    batter ingredients in bowl
  • Heat about 1-2 tablespoons olive oil in large skillet. Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.
    flattening batter in pan with spatula
  • When both sides are nicely browned, about 2-3 minutes per side, remove from pan and drain fritters on paper towels.
    browning the zucchini patties

Notes

Nutritional information per fritter based on 8 fritters total.
Store leftovers in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Reheat thawed leftovers in the microwave, conventional oven, or air fryer.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1fritter | Calories: 64 | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 463mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 1mg

Additional Info

Net Carbs: 1 g | % Carbs: 6.7 % | % Protein: 33.3 % | % Fat: 60 % | SmartPoints: 2
Values
Array
(
    [serving_size] => 1
    [calories] => 64
    [carbohydrates] => 2
    [protein] => 5
    [fat] => 4
    [saturated_fat] => 2
    [cholesterol] => 53
    [sodium] => 463
    [potassium] => 107
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 245
    [vitamin_c] => 6
    [calcium] => 123
    [iron] => 1
    [serving_unit] => fritter
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: November 9, 2015... Last Updated: September 12, 2020 with new photos and additional recipe information.

« Week 3 Keto Meal Plan
Keto Pumpkin Spice Cake with White Chocolate Frosting »

Related Posts

Reader Interactions

Comments

  1. Jenny

    July 02, 2023 at 12:06 pm

    My husband and I loved these. Used the ingredients as instructed. Made them small to medium, cooked on medium high in olive oil. Kept my eye on them and they were perfect. Thank you for sharing.

    Reply
  2. Stephanie

    July 21, 2022 at 12:08 pm

    I hate to be "that person" and ask about substitutions, but can I omit the cheese as I'm dairy free?

    Reply
    • Lisa MarcAurele

      July 21, 2022 at 8:35 pm

      The cheese is primarily added for flavor. You should be able to substitute with nutritional yeast which gives a similar flavor.

      Reply
  3. Lori

    March 07, 2022 at 7:55 pm

    3 stars
    These failed for me and I am not sure why. I followed the recipe exactly, including a thorough squeezing of the zucchini. They fell apart and stuck to the pan. I used grapeseed oil to fry them, and they just burned. I'm an experienced home cook and this recipe just did not work for me. But thank you for sharing!

    Reply
    • Lisa MarcAurele

      March 08, 2022 at 8:46 am

      I don't recommend grapeseed oil but that's likely not the issue. A non-stick pan is preferred along with adequate oil. If they don't hold together, another egg could be added or a bit of xanthan gum.

      Reply
  4. Jill Goodsett

    January 25, 2022 at 4:33 pm

    This was so delicious. However, mine did not stay together in a patty form. What did i do wrong?? I feel like I squished out the water really well but they still felt wet when pattying them up.

    Reply
    • Lisa MarcAurele

      January 27, 2022 at 9:11 am

      The eggs should hold them together. You could try making them a little smaller as I find them easier to flip than larger ones.

      Reply
    • Mel

      December 03, 2022 at 8:58 pm

      5 stars
      These were so delicious! I added fresh diced onions to the mix and fried them (avocado oil) for a total of 9 min (flipping every 2 min) and they turned out perfectly! I dipped them in balsamic vinegarette. Thank you for the recipe!

      Reply
  5. Rosemary

    September 15, 2021 at 1:43 pm

    If they're made then frozen how is the best way to reheat yet keep them crispy?

    Reply
    • Lisa MarcAurele

      September 16, 2021 at 9:05 am

      I would say to bake or air fry them right from frozen.

      Reply
    • Patti Talbert

      July 20, 2022 at 9:06 pm

      I made these and they turned out really good. My bowl of mixed zucchini sat for about 30 min before I fried them. I noticed some water sitting on the bottom of the bowl and dried it up with a paper towel. I used a little extra olive oil to fry them and they held together well.

      Reply
  6. Rosemary

    September 15, 2021 at 1:07 pm

    I cook for one . . . me. I'd like to be able to make ahead quite a few and freeze them. Would they adapt OK to that?

    Reply
    • Lisa MarcAurele

      September 16, 2021 at 9:05 am

      They should be okay but I can't say for sure as I have never put them in the freezer.

      Reply
  7. Linda M Frost

    May 03, 2021 at 4:31 pm

    It's complement 🙂

    Reply
    • Lisa MarcAurele

      June 17, 2021 at 7:43 am

      Thanks! Fixed. The software that checks grammar wasn't able to catch that one.

      Reply
  8. Dolly Proctor

    September 14, 2020 at 5:40 pm

    Would love the recipes for the fritters. Thanks!

    Reply
    • Lisa MarcAurele

      September 14, 2020 at 5:59 pm

      You can jump right to the recipe using the button at the top of the page.

      Reply
  9. Tom

    September 09, 2018 at 10:37 am

    4 stars
    Looks like a great recipe! I wonder why so many recipes use onion and garlic powder instead of the real thing? At least consider listing the fresh ingredients as an option -- or list the powders as an option.

    Reply
    • Lisa

      September 10, 2018 at 9:03 am

      For me, it's convenience. I find it easier to use. However, you always have the option to use fresh.

      Reply
      • Tom

        September 15, 2018 at 3:35 pm

        4 stars
        Thanks Lisa. Convenience is always appreciated !

    • Monica

      September 10, 2018 at 6:51 pm

      5 stars
      It’s a mouth feel thing in my family. Kids like the taste, but not the texture ?

      Reply
      • Tom

        September 15, 2018 at 3:34 pm

        4 stars
        With respect to kids and their texture preferences - that makes total sense!

  10. Jen

    January 25, 2018 at 9:46 pm

    5 stars
    I made these for lunch today. So quick, came out perfectly and were absolutely delicious! Thank you!!

    Reply
    • Lisa

      January 26, 2018 at 9:10 am

      So glad they worked out for you!

      Reply
  11. Sarah

    January 14, 2018 at 6:57 pm

    5 stars
    Just made this— delicious!!! I really squeezed out the water hard, not lightly, to remove as much water as possible. I also used regular old park in the shake plastic container (shelf stable), not fresh Parm. I used about half a cup, and upped the coconut flower by a heaping TB. I too added a small amount of diced garlic.

    Mine held together beautifully! I used my ceramic pan, at med-high (a little higher than medium), and the browned beautifully and cooked through- you do need to flatten them after you drop them onto the pan.

    Thanks for the great recipe!

    Reply
    • Lisa

      January 15, 2018 at 7:39 am

      Thanks for the tips!

      Reply
  12. Marie

    December 26, 2017 at 2:06 pm

    5 stars
    Made this today. They were delicious!! i added 1/4 tsp psyllium seed powder to help with the binding and 1/4 tsp Braggs Seasoning., b/c we love it! Herbs de Provence would also be delicious....whatever your family likes, right? Big hit! I'm thinking of making a big batch of these and bake them on parchment paper. . . I used a newly seasoned cast iron so sticking was a little problem so I just left them alone till they formed a crust and used a better spatula( NOT silicone) to flip. I added all the dry ingredients and mixed the squeezed zucchini and egg together first, then I added the dry ingredients. Letting the coconut flour in the recipe soak up the moisture for about ten minutes probably would also help with consistency. Cooked them in ghee. Thank for a great blog!

    Reply
    • Lisa

      December 26, 2017 at 2:17 pm

      Thanks for sharing your tips Marie!

      Reply
      • Marie

        June 28, 2018 at 7:50 pm

        5 stars
        We made these again adding canned salmon[15oz]. Added bay seasoning. Just great. No parm. It's no dairy week around here... for some, anyway!

      • Lisa

        June 29, 2018 at 8:03 am

        Sounds great! I've been avoiding dairy myself.

  13. JonM

    October 24, 2017 at 10:23 pm

    I tried a similar recipe today (adapted from a wheat flour version with 100g of wheat flour replaced by 40g of coconut flour and a couple of additional eggs. The recipe specified more zucchini, half a red onion and a different cheese.

    Even though coconut flour sponges up a lot of liquid, the result was too wet to cohere very well unless fried on a low enough heat to dry the mix out without burning the surface. It also helped keeping early batches in a warming oven while the later ones were fried.

    The parmesan is a really smart idea (much drier cheese) - I'll give this recipe a go!

    Reply
    • Lisa

      October 25, 2017 at 5:37 am

      Hope it works out for you! You can usually adjust the coconut flour and or liquid as needed to get the batter just right with this one.

      Reply
  14. Lisa

    October 08, 2017 at 2:05 pm

    There are many views on what healthy is. The small zucchini are typically about 8 inches long and not very wide around. I've started to use weight and cup measurements. Will fix that.

    Reply
  15. Elizabeth

    October 01, 2017 at 6:08 pm

    i had a really hard time with this recipe , they did not stick together at all.

    Reply
    • Lisa

      October 02, 2017 at 5:17 am

      It's the egg and coconut flour so maybe a little more of both is needed? Mine just cooked by the spoonful in a pan.

      Reply
  16. July

    August 30, 2017 at 10:23 pm

    5 stars
    These were awesome! No dairy for us so I left out cheese. I added sweet corn because I had leftover on the cob. I didn't even add all the salt and it was plenty! Subbed green onion and fresh garlic for seasoning 'cause it was on hand. Plenty of oil for frying. Thanks for the recipe!

    Reply
    • Lisa

      August 31, 2017 at 5:55 am

      Thanks for sharing how you enjoyed them!

      Reply
  17. Anthea

    August 23, 2017 at 8:03 am

    5 stars
    Had these last night and they were delicious. I have a glut of zucchini so can I make up fritters, freeze them and cook up when needed or would it be better to cook first and then freeze?

    Reply
    • Lisa

      August 23, 2017 at 10:35 am

      Yay! Happy that they worked out okay for you. 🙂

      Reply
    • Marie

      August 19, 2018 at 5:28 pm

      I would cook first...

      Reply
  18. Kate

    August 21, 2017 at 10:33 pm

    2 stars
    This was a big mess. These didn't stick together at all. I've made zucchini fritters before and they turned out fine. Not sure what was wrong with this recipe but the lack of measurement may have been an issue. I had a large zucchini and tried to figure out how much of it to use to equal 2 small zucchini. I think giving the recipe in cups would have been a lot better.

    Reply
    • Lisa

      August 22, 2017 at 8:09 am

      It's held together by the egg. A large zucchini is likely equal to more than 2 small zucchini. Will consider measurements.

      Reply
  19. Shirley Brush

    July 27, 2017 at 9:09 pm

    4 stars
    Good but way too salty. Next time I will only use 1 t.

    Reply
    • Lisa

      July 28, 2017 at 5:00 am

      I can add a note to salt to taste as it's a personal preference.

      Reply
  20. Atiya

    July 14, 2017 at 9:58 am

    5 stars
    These are so simple and so delicious! To make them dairy-free, I used a common homemade vegan Parmesan cheese substitute consisting of ground cashews and nutritional yeast. They turned out great - I had to control myself from eating them all at once! Thank you for the wonderful recipe!

    Reply
    • Lisa

      July 14, 2017 at 1:55 pm

      I've been wanting to try those dairy-free nut-based cheeses. Glad this recipe worked well with the homemade vegan parmesan.

      Reply
  21. Veronca

    May 02, 2017 at 4:05 pm

    Can these be made without the floor? The only flour I have is flax.

    Reply
    • Lisa

      May 03, 2017 at 6:26 am

      It's not a lot of flour, but does help with texture. So, it may work, but texture will be different.

      Reply
  22. Lisa

    March 22, 2017 at 11:21 pm

    5 stars
    These are amazing! Thank you so much for the great recipe. We had them as a side to pesto chicken fingers tonight and we were amazed at how satisfying and filling they were.

    Reply
    • Lisa

      March 23, 2017 at 5:47 am

      Thanks Lisa!

      Reply
  23. Kerri

    February 05, 2017 at 1:24 pm

    We are dairy free so will these taste okay without the parm cheese?

    Reply
    • Lisa

      February 05, 2017 at 5:49 pm

      You may want to add in a little more seasoning, but otherwise should be fine.

      Reply
  24. Melody

    January 14, 2017 at 5:54 pm

    They all stuck. Now I have an unusable mess. Did I do something wrong? Followed to a tee.

    Reply
    • Lisa

      January 14, 2017 at 6:53 pm

      What kind of pan did you use? Mine was a seasoned cast iron.

      Reply
  25. Nusrat

    October 25, 2016 at 10:58 am

    Can this be baked? At what temp and how long?

    Reply
    • Lisa

      October 25, 2016 at 1:29 pm

      You could probably bake it at 350-375F until browned.

      Reply
  26. sherri

    July 07, 2016 at 1:54 am

    Having difficult time figuring out how much grated zucchini needed. 2 small zucchini about a cup after draining and squeezing?

    Reply
    • Lisa

      July 07, 2016 at 8:43 am

      You don't need an exact measurement for this. I'd say a little over 2 cups of shredded zucchini before draining and squeezing.

      Reply
  27. Molly

    April 26, 2016 at 1:57 pm

    Can you use almond flour instead of coconut flour? I am out of coconut and I would rather not pack the kiddos up to go to the store. Thanks! These look delicious!

    Reply
    • Lisa

      April 26, 2016 at 6:25 pm

      I believe you can, but you'd need to adjust for it.

      Reply
4.62 from 26 votes (10 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

BEST Keto Fall Recipes

Here are some of our most popular keto fall recipes you can make this season! From homemade dips to quick and easy dinner recipes, these low-carb recipes will be on repeat all summer long!

  • Keto Beef Stew Featured Image
    Easy Keto Beef Stew Recipe
  • Pumpkin Cheese Ball
  • Keto Pumpkin Deviled Eggs
  • overhead of shredded pot roast in the slow cooker after cooking with two forks in it.
    Mississippi Mud Roast (Crockpot Recipe)
  • healthy pumpkin smoothie featured image.
    Healthy Pumpkin Smoothie (With Pumpkin Pie Spice)
  • hot dog mummies on halloween platter.
    Keto Mummy Hot Dogs

Popular Fall Keto Desserts

Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth while watching those macros!

  • Keto peanut butter cookies featured image.
    3-Ingredient Keto Peanut Butter Cookies
  • Keto cinnamon churro featured
    Cinnamon Churros (Keto + Low-Carb)
  • pumpkin chocolate chip muffins on wire rack
    Pumpkin Chocolate Chip Muffins (Keto + Gluten Free)
  • pumpkin truffles candy featured image
    Keto Pumpkin Truffles Recipe (Sugar-Free Candy)
  • keto snowball cookies
    Keto Snowball Cookies
  • sugar free snickers Featured Image
    Sugar Free Snickers Bar

Footer

Featured On:

Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

Keto

  • Get Started
  • Keto Calculator
  • Low Carb vs Keto
  • Low Carb Food List

Recipes

  • Breakfast
  • Desserts
  • Dinners
  • Salads
  • Sides

About

  • About
  • Contact
  • Newsletter
  • Work With Us

↑ back to top

LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

Copyright © 2025. Low Carb Yum. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.