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!
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.
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.
- 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.
- Combine all the batter ingredients. Mix grated zucchini, eggs, parmesan cheese, coconut flour, parsley, and garlic powder together until well blended.
- Drop batter into heated oiled pan. Divide the batter into eight equal portions and press into round patties into frying pan with hot oil.
- 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:
- 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.
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.
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.
Keto Zucchini Fritters (Gluten-Free, Low-Carb)
- 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
- Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
- Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
- In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
- 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.
- When both sides are nicely browned, about 2-3 minutes per side, remove from pan and drain fritters on paper towels.
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 )
Note 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.
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First Published: November 9, 2015… Last Updated: September 12, 2020 with new photos and additional recipe information.