Keto zucchini fritters are an easy and delicious side dish or appetizer. This one basic zucchini fritters recipe has two mouthwatering variations. Try feta and green onion or cheddar jalapeño. Crispy on the outside, tender on the inside, they’re always a hit.
I’ve given my delicious keto zucchini fritters a brand new update. This recipe has been on my blog since 2013, but now that my zucchini is coming in like crazy, I decided to play around with it. I made it lower carb than ever before.
And since I have so much zucchini on hand, I decided to play with the flavor profile as well. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!
Zucchini Fritters Inspiration
You wouldn’t know it from the way I have taken over the kitchen, but my husband is actually an excellent cook. He doesn’t get much opportunity these days, because I have commandeered almost all aspects of our meal preparation. But when I do relinquish the reigns, he is quite proficient and has come up with some lovely dishes.
He has a good understanding of flavor and how to bring out the best in fresh foods, and he doesn’t just follow a recipe, but considers how to change and improve it.
Quite some time ago, back when we used to eat wheat, he took a somewhat ho-hum recipe for zucchini fritters and added feta. He made some other changes as well, and it quickly became a family favourite.
So when I decided to try low carb zucchini fritters, I used that recipe as my gold standard. I wanted to capture the same flavours without the gluten, so obviously the wheat flour had to go. Previously, I used a combination of almond flour, flax seed meal, and a bit of coconut flour.
They were delicious but I had some trouble getting them to hold together, especially as I tried to flip them over. Sometimes I ended up more with zucchini scramble than with actual fritters.
But I have so much zucchini right now, it was time to try again. This time, with a few new tricks up my sleeve that made them hold together better and lowered the carb count per serving. Win!
How to make Keto Zucchini Fritters
Drain well and squeeze: One of the keys to any successful zucchini fritters 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.
And just when you think you can’t get any more moisture out of it, squeeze again!
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.
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.
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.
How to serve Keto Zucchini Fritters
These fritters are great both as a side dish or an appetizer. If you’re making them for appetizers, try making 12 small fritters rather than 6 large ones.
We like them with a bit of sour cream and some sliced green onions on top. For both recipes, it’s a delicious additions.
You can even eat these fritters for breakfast! I had one of the leftover Cheddar Jalapeno Fritters with a fried egg on top. The fritter was perfect for soaking up the runny yolk.
Now what are you going to do with all that summer zucchini? Make my keto zucchini fritters, of course!
One great zucchini fritter recipe, two delicious variations! These keto zucchini fritters are a delicious healthy side dish.
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.
Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.
Nutritional information below is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter):
Total fat: 14.1g
Total dietary fiber: 1.8g