Crispy Keto Zucchini Fritters are one of my favorite ways to enjoy summer produce. I’ve been making this same recipe for ages and I look forward to them every year. Filled with melty cheese and seasonings, they take only 25 minutes to make. And they smell absolutely amazing while they’re cooking!
Like many home gardeners, my zucchini plants tend to go wild and I scramble to keep up. I give the summer squash away to friends and neighbors, and I make (and freeze!) batches of Zucchini Lasagna and Keto Zucchini Bread. These flavorful fritters grace my table several times a summer.
It’s fun to switch up the cheeses, herbs, and spices, too. Feeling a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you! Either way, they fry up to crispy, golden perfection.
Why you will love this recipe
No soggy fritters here! Squeezing out the excess moisture and stirring in pork panko and some coconut flour gives them the perfect tender-crisp texture.
Versatility: These fritters make an excellent keto side dish, but they can also be served as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.
Customizable: I’ve provided two flavor variations, but you can also strike out on your own. How about some Parmesan and a little Italian seasoning? You can also scale the recipe up to serve more people.
Low carb and gluten-free: Made without any gluten or grains, and each serving has only 3 grams net carbs.
★★★★★
Dawn says: “OMG! These were delicious. I doubled the recipe because I was sharing it with a neighbor. I can’t even begin to explain how delicious they were. Thank you for such an awesome recipe!“
Ingredients and Substitutions
- Zucchini: Make sure you squeeze it well to remove most of the moisture.
- Crushed pork rinds: You can 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.
- 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.
How to Make Keto Zucchini Fritters
- Prep the zucchini: Sprinkle the zucchini with salt and drain for 1 hour over the sink. Squeeze out as much moisture as possible.
- Combine the dry ingredients: Whisk the pork rinks, coconut flour, and seasonings. Stir in the cheese and green onions or jalapeños.
- Add the wet ingredients: Mix in the zucchini and eggs, and form 6 even patties.
- Pan-fry: Heat the oil in a medium skillet. Add the fritters and cook until golden brown. Carefully flip over and cook on the second side.
- Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving.
Carolyn’s Tips for Success
Drain well and squeeze: The key to any successful zucchini fritter recipe is to reduce as much moisture as possible. Salt the 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: Crushed pork rinds really make a difference to these keto zucchini fritters. Because they naturally contain collagen, they swell with added liquid, creating a thicker batter and better consistency. The fritters held together much better in the pan, especially when trying to flip them over.
Skip the butter: These fritters take a bit to cook through and butter browns 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.
Frequently Asked Questions
More Popular Keto Zucchini Recipes
Keto Zucchini Fritters Recipe
Ingredients
Zucchini Fritters with Feta and Green Onion
- 2 cups (248 g) finely shredded zucchini
- 1/4 tsp salt
- 1/2 cup (28 g) crushed pork rinds
- 3 tbsp (21.3 g) coconut flour
- 1 tsp ground marjoram
- 3/4 tsp pepper
- 1 cup (150 g) crumbled feta
- 2 medium green onions, chopped
- 2 large eggs
- 2 to 3 tbsp avocado oil, or olive oil
Cheddar Jalapeno Zucchini Fritters
- 2 cups (248 g) finely shredded zucchini
- 1/4 tsp salt
- 1/2 cup crushed pork rinds
- 3 tbsp coconut flour
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 cup (113 g) shredded cheddar cheese, (4 ounces)
- 2 large eggs
- 1 to 2 medium jalapenos, (finely minced)
- 2 to 3 tbsp avocado oil, or olive oil
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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can you something other than pork rinds?
Almond flour is your best bet.
Made the jalapeño and chedder cheese version – so good! I have to control myself from eating them all! Perfect since now is the growing season for zucchini.
Sounds delicious! Do you think these would work well in the air fryer?
Yes! Brush them with a little butter on top for better browning.
Do you think these would hold up without the cheese ? They sound delicious but hubby can’t have cheese.
Yes… the feta one has chunks of cheese, not shredded, and it still holds together.
These look sooo good!! Like potato pancakes, but much healthier..can’t wait to try another of your wonderful recipes!! The Zucchini bread is awesome, I used nuts instead of chocolate chips Yummy!!
Is the 2 cup measurement of shredded zucchini before or after removing the water?
Before. It’s always before, since the instructions have you taking those two cups, salting them, and draining them.
Thank you. Making them tonight ????
Would this work with frozen zucchini? I’ve been shredding and freezing since I have so much zucchini.
As long as it’s properly drained, I can’t see why not.
made the feta green onion fritters today. super YUM!
Yum. While reading this I thought – how about replacing the zucchini with spinach, a deconstructed spanakopita? Hmmm
I going to try making these Lebanese/Turkish style: no cheese, plenty dill and deep fried. Served with dill Greek yoghurt. Fingers crossed they don’t break up????
We wanted to have something fun for our New Year’s Taco Soup, so I made these! They are a hit! So easy to put together and quick to cook. We’ll have these again!
Thank you!
So glad to hear that!
I made the feta and onion version, which were excellent, especially with a little creme fraiche on top. I substituted the marjoram for 2/3 of the amount of dried oregano, and subbed minced red onion for the green onion. I made a double batch to get 13 cakes of 1/3 cup each. Very good! Will reheat in the toaster oven nicely. Came out to 200 calories each and 3g net carbs. Hooray!
Would these freeze well?
Probably!
These look incredible! Can’t wait to try!
So good! We will make these again soon!
you had me at feta!!