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.
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.
- 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.
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!
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.
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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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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First Published: November 9, 2015... Last Updated: September 12, 2020 with new photos and additional recipe information.
I hate to be "that person" and ask about substitutions, but can I omit the cheese as I'm dairy free?
The cheese is primarily added for flavor. You should be able to substitute with nutritional yeast which gives a similar flavor.
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!
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.
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.
The eggs should hold them together. You could try making them a little smaller as I find them easier to flip than larger ones.
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!
If they're made then frozen how is the best way to reheat yet keep them crispy?
I would say to bake or air fry them right from frozen.
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.
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?
They should be okay but I can't say for sure as I have never put them in the freezer.
Linda M Frost
It's complement 🙂
Thanks! Fixed. The software that checks grammar wasn't able to catch that one.