Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!
I’ve been making these Keto Zucchini Fritters for over a decade now and I look forward to them every summer. Our zucchini plants tend to go wild toward the end of July and I scramble to keep up.
I make several and freeze batches of Zucchini Lasagna and Keto Zucchini Bread. And I never say no to some Keto Chocolate Zucchini Cake. But these easy fritters are a family favorite.
We also like to play with the flavors and add-ins. We always add some sort of cheese and some herbs and spices. So I am giving you two delicious flavor options. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!
Why you will love this recipe
Not only is this recipe a great way to use up zucchini, but it’s versatile too! They make an excellent keto side dish, but they can also be serves as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.
They really aren’t hard to make, but you do need to take some care when flipping them. They also store nicely in the fridge and can even be frozen.
And these keto zucchini fritters have only 3g net carbs per serving. So you can dig in and enjoy!
Reader Reviews
“Absolutely delicious! I am making the jalapeño ones next and will be making these again and again. Thanks so much for the recipe” — Beth
“Those jalapeño fritters rocked my world! Such a great flavor and didn’t last long at our house. I will definitely be making these again.” — Julie
“These were fantastic! My kids ate them and had no idea they were eating zucchini!” — Stephanie
Ingredients you need
- Zucchini: Make sure you salt and drain the zucchini, then squeeze it to remove most of the moisture.
- Crushed pork rinds: You could also use almond flour.
- Coconut flour: This helps bind the fritters and soak up any excess moisture.
- Eggs: Eggs help hold the fritters together better. Oil for pan frying: Both coconut oil and avocado oil are good choices. Keep in mind that coconut oil has a stronger flavor while avocado oil is more neutral.
- Fritter recipe option 1: Crumbled feta, green onions, ground marjoram, pepper and salt.
- Fritter recipe option 2: Shredded cheddar cheese, jalapeños, garlic powder, cumin and salt.
Step by Step Directions
1. Prep the zucchini: Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.
2. Prep the dry ingredients: In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions (Option 1) or the cheddar and jalapeños (Option 2).
3. Add the zucchini: Mix in the zucchini and eggs until the batter comes together. Using your hands, form the mixture into 6 even patties.
4. Fry up the fritters: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.
5. Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.
Tips for Success
Drain well and squeeze: One of the keys to any successful zucchini fritter recipe is to reduce as much moisture as possible. So you want to salt that shredded zucchini and let it drain for at least an hour. Then wrap it all up in a tea towel and make like a boa constrictor, squeezing it to death.
Keto fillers: Using crushed pork rinds really made a huge difference. Because they naturally contain collagen, they swell with added liquid and they get thick, creating a thicker batter and better consistency. The fritters held together much better in the pan, especially when trying to flip them over.
Interestingly, I found that the Cheddar Zucchini Fritters were easier to flip than the Feta Zucchini Fritters. I think the melting cheddar also helps bind them together.
If you prefer, you can still use almond flour and coconut flour. Just understand that they may not hold together quite as well.
Don’t use butter for frying: I tried a couple of different fats for frying the zucchini fritters. Since they take a bit to cook through, both butter and ghee went brown too quickly. It leaves the outside too dark while the center is still a bit mushy. You want an oil that can withstand the high heat for 10 minutes without browning or burning.
The fritters will soak up a lot of the oil so if you are doing them in batches, you will need to add more oil to the pan. You should be able to do all 6 fritters in one 12-inch pan.
Frequently Asked Questions
Yes! These keto zucchini fritters freeze very well. Transfer cooked and cooled fritters in a freezer safe airtight container and freeze for up to 6 months. Thaw in the fridge overnight. To reheat, you can warm in the microwave. You can also reheat in an oven, toaster or quickly pan fry on the stove with a little oil.
These keto zucchini fritters use crushed pork rinds instead of flour. You can also use almond flour. Either way, I like to add a little coconut flour because helps soak up excess moisture.
This keto zucchini fritters recipe has 4.8g of carbs and 1.8g of fiber per serving. That comes to 3g net carbs per fritter.
More savory keto zucchini recipes
Keto Zucchini Fritters Recipe
Ingredients
Zucchini Fritters with Feta and Green Onion
- 2 cups finely shredded zucchini
- ¼ teaspoon salt
- ½ cup crushed pork rinds
- 3 tablespoon coconut flour
- 1 teaspoon ground marjoram
- ¾ teaspoon pepper
- 1 cup crumbled feta
- 2 medium green onions chopped
- 2 large eggs
- 2 to 3 tablespoon Coconut oil or avocado oil for the pan
Cheddar Jalapeno Zucchini Fritters
- 2 cups finely shredded zucchini
- ¼ teaspoon salt
- ½ cup crushed pork rinds
- 3 tablespoon coconut flour
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup shredded cheddar cheese (4 ounces)
- 2 large eggs
- 1 to 2 medium jalapenos (finely minced)
- 2 to 3 tablespoon Coconut or avocado oil for the pan
Instructions
Zucchini Fritters with Feta and Green Onion
- Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.
- In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.
- Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.
- In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.
- Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.
Cheddar Jalapeno Zucchini Fritters
- Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.
Notes
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g
Lisa says
I made these last night – they came out great! Total hit – will make again. I only got 10 small fritters out of it though… Might add more zucchini next time.
Carolyn says
That definitely doesn’t sound like enough fritters! 🙂
Aggie says
I am so hungry looking at these! I am loving your version of zucchini fritters, they look perfect!
Brian @ A Thought For Food says
Oh yes… these look so perfect and crispy. The feta is a lovely addition!
Laura says
Do you have to us coconut flour for this recipe?
Carolyn says
No, but I think the texture may change some without it.
Rosemary says
I can’t get coconut flour. The texture may change but what about I use plain flour. I don’t need gluten free.
Carolyn says
Sure, that would work!
Erin @ Texanerin Baking says
I bet this would be yummy with potatoes instead of zucchini. You know, just because I don’t do veggies. 🙂
And now I want fried potatoes. Mmm!
Jeani says
Love the zucchini cakes! The feta is unexpected but delicious. Note for other feta lovers – try it in chili instead of cheddar and sour cream. I make my chili rather spicy but stir in some feta at the end. Yum.
Carolyn says
My husband LOVE chili. He’d love it with feta…great tip.
Effie says
Chili flakes, basil, mint & dill, as well as lime zest are traditionally added to the non keto authentic, Greek version of these (Kolokithokeftedes). Try it, it’s delicious!
Kalyn says
(Sorry to leave this in a comment. I had it all typed into your contact form but the captcha code wouldn’t load. Feel free to delete from here.)
Hi there,
I would love to feature this recipe for Meatless Monday at BlogHer in the upcoming weeks: https://alldayidreamaboutfood.com/2013/07/zucchini-and-feta-fritters-low-carb-and-gluten-free.html
It would be your photo, my description of the recipe, and a link to get the recipe from your site.
To do that, I need you to e-mail me a statement that says I have permission to use the photo as long as there is credit and a link to your site, *and* I need a photo that’s 465×287 for their slideshow. I can crop and re-size or you can send me a photo, assuming you are ok with this.
Thanks,
Kalyn
Keri-Ann says
So I made these tonight – My husband LOOOOOOOVED them! SO easy – SO good!
AM says
These were a big hit! I ate them with the greek yogurt but DH liked them with chutney too. I think I have made more delicious food from your website than any other at this point! Thanks for all the great recipes 🙂
Carolyn says
Thanks so much!
rosanne says
The zucchini and feta combination is a classic Greek recipe – that was how my mother always made her fritters growing up and its how my family in Greece makes them today. my toddler loves zucchini fritters so they are frequently on the menu at my house. You can also do a baked casserole version of this dish – it’s called a zucchini pita that is basically your recipe above less the flour binder additions. And generally its a 2:1 ratio zucchini to feta and so very satisfying! It was a light dinner in my house tonight actually 🙂 its a nice option when you don’t want to be at the stove or feel like frying.
Carolyn says
Hey, that’s a great idea, I need to try that!
Dk says
I’m vegetarian so what I can I replace the pork with?
Kiran @ KiranTarun.com says
Lovely stacks of deliciousness 🙂
Keri-Ann says
I have a TON of zucchini from our garden this year! Looks like I know what I’m making tomorrow!!!
Jennifer Eloff says
Tim is too funny with his love of feta cheese! Looks good! 🙂
Arthur in the Garden! says
These look wonderful! I will have to try them!
mellissa @ ibreatheimhungry says
These look gorgeous! I’m with Tim, FETA ALL THE THINGS! There is almost nothing that tangy salty flavor doesn’t go well with! And I love the addition of scallions in these, I can imagine how they taste in my head and can’t wait to try them!
Erin @ The Spiffy Cookie says
I love that you added feta. So yummy looking!
Kate@Diethood says
Delicious! Can’t believe you make them gluten free. You rock!
I make zucchini fritters all the time because they like to go crazy in my garden… them and the mint are taking over!! 😀
Rosemary says
I must be the only person in the world that can kill a mint plant. I give up!
Nat says
That’s because your name is Rosemary and not Mint! :-))
Rosemary says
You really made me laugh out loud.
Kelli @ The Corner Kitchen says
Slide a stack my way! These look phenomenal, and I looove the feta addition!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I run the gamut of wishing Hubby could cook to being glad he doesn’t because it means I don’t have to share the kitchen with him. That being said, if he would come up with dishes like this one, I’d give him free rein! They look delicious….gluten free or not….plain ole delicious.
Jeanette says
With all the hoards of zucchini I know I’ll be getting in my CSA Box, this recipe is definitely come in handy Carolyn. Hope you’re having a terrific summer!
Maggie says
Can I bake them instead of frying them?
Please let me know.
Carolyn says
I have not tried that so I can’t really say.