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July 27, 2019

Zucchini and Feta Fritters – Low Carb and Gluten-Free

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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.

A stack of keto zucchini fritters on a white plate with a green and blue napkin

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!

Cheddar Jalapeno Zucchini Fritters with a colorful stripped napkin

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!

A stack of zucchini fritters with a platter full of them in the background

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.

Zucchini fritters with feta and green onion in a stack on a white plate

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!

4.87 from 15 votes
Print
Keto Zucchini Fritters Two Ways
Prep Time
15 mins
Cook Time
10 mins
Draining Time
1 hr
Total Time
25 mins
 

One great zucchini fritter recipe, two delicious variations! These keto zucchini fritters are a delicious healthy side dish.

Course: Side Dish
Cuisine: American
Keyword: keto zucchini fritters, zucchini fritters
Servings: 6 fritters
Calories: 200 kcal
Ingredients
Zucchini Fritters with Feta and Green Onion
  • 2 cups finely shredded zucchini
  • 1/4 tsp salt
  • 1/2 cup crushed pork rinds
  • 3 tbsp coconut flour
  • 1 tsp ground marjoram
  • 3/4 tsp pepper
  • 1 cup crumbled feta
  • 2 medium green onions chopped
  • 2 large eggs
  • 2 to 3 tbsp Coconut oil or avocado oil for the pan
Cheddar Jalapeno Zucchini Fritters
  • 2 cups 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 shredded cheddar cheese (4 ounces)
  • 2 large eggs
  • 1 to 2 medium jalapenos (finely minced)
  • 2 to 3 tbsp Coconut or avocado oil for the pan
Instructions
Zucchini Fritters with Feta and Green Onion
  1. 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. In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

  3. Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

  4. 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. Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Cheddar Jalapeno Zucchini Fritters
  1. Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.

Recipe Notes

Nutritional information below is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter): 

Calories: 211
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g

Nutrition Facts
Keto Zucchini Fritters Two Ways
Amount Per Serving (1 fritter)
Calories 200 Calories from Fat 122
% Daily Value*
Fat 13.6g21%
Carbohydrates 4.8g2%
Fiber 1.8g7%
Protein 15.4g31%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Appetizers & Snacks, Gluten Free, Low Carb, Side Dishes Tagged With: coconut flour, feta cheese, flax seed meal, zucchini

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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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Comments

  1. Jeanette says

    July 12, 2013 at 8:52 am

    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!

    Reply
    • Maggie says

      June 2, 2020 at 2:29 am

      Can I bake them instead of frying them?
      Please let me know.

      Reply
      • Carolyn says

        June 2, 2020 at 7:59 am

        I have not tried that so I can’t really say.

        Reply
  2. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    July 12, 2013 at 10:25 am

    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.

    Reply
  3. Kelli @ The Corner Kitchen says

    July 12, 2013 at 12:34 pm

    Slide a stack my way! These look phenomenal, and I looove the feta addition!

    Reply
  4. [email protected] says

    July 12, 2013 at 12:54 pm

    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!! 😀

    Reply
    • Rosemary says

      July 13, 2013 at 10:15 am

      I must be the only person in the world that can kill a mint plant. I give up!

      Reply
      • Nat says

        September 4, 2013 at 9:50 am

        That’s because your name is Rosemary and not Mint! :-))

        Reply
        • Rosemary says

          September 4, 2013 at 11:05 am

          You really made me laugh out loud.

          Reply
  5. Erin @ The Spiffy Cookie says

    July 12, 2013 at 2:24 pm

    I love that you added feta. So yummy looking!

    Reply
  6. mellissa @ ibreatheimhungry says

    July 13, 2013 at 8:22 am

    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!

    Reply
  7. Arthur in the Garden! says

    July 13, 2013 at 8:38 am

    These look wonderful! I will have to try them!

    Reply
  8. Jennifer Eloff says

    July 13, 2013 at 1:14 pm

    Tim is too funny with his love of feta cheese! Looks good! 🙂

    Reply
  9. Keri-Ann says

    July 13, 2013 at 2:03 pm

    I have a TON of zucchini from our garden this year! Looks like I know what I’m making tomorrow!!!

    Reply
  10. Kiran @ KiranTarun.com says

    July 13, 2013 at 8:07 pm

    Lovely stacks of deliciousness 🙂

    Reply
  11. rosanne says

    July 14, 2013 at 12:27 am

    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.

    Reply
    • Carolyn says

      July 14, 2013 at 6:36 am

      Hey, that’s a great idea, I need to try that!

      Reply
    • Dk says

      April 29, 2020 at 10:35 pm

      I’m vegetarian so what I can I replace the pork with?

      Reply
  12. AM says

    July 14, 2013 at 3:05 am

    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 🙂

    Reply
    • Carolyn says

      July 14, 2013 at 6:36 am

      Thanks so much!

      Reply
  13. Keri-Ann says

    July 14, 2013 at 8:07 pm

    So I made these tonight – My husband LOOOOOOOVED them! SO easy – SO good!

    Reply
  14. Kalyn says

    July 14, 2013 at 9:14 pm

    (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

    Reply
  15. Jeani says

    July 15, 2013 at 7:53 am

    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.

    Reply
    • Carolyn says

      July 15, 2013 at 10:28 am

      My husband LOVE chili. He’d love it with feta…great tip.

      Reply
      • Effie says

        April 7, 2020 at 11:16 pm

        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!

        Reply
  16. Erin @ Texanerin Baking says

    July 15, 2013 at 8:12 am

    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!

    Reply
  17. Laura says

    July 15, 2013 at 8:39 am

    Do you have to us coconut flour for this recipe?

    Reply
    • Carolyn says

      July 15, 2013 at 10:27 am

      No, but I think the texture may change some without it.

      Reply
      • Rosemary says

        July 15, 2013 at 11:02 am

        I can’t get coconut flour. The texture may change but what about I use plain flour. I don’t need gluten free.

        Reply
        • Carolyn says

          July 15, 2013 at 1:32 pm

          Sure, that would work!

          Reply
  18. Brian @ A Thought For Food says

    July 15, 2013 at 10:28 am

    Oh yes… these look so perfect and crispy. The feta is a lovely addition!

    Reply
  19. Aggie says

    July 15, 2013 at 7:25 pm

    I am so hungry looking at these! I am loving your version of zucchini fritters, they look perfect!

    Reply
  20. Lisa says

    July 16, 2013 at 11:09 am

    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.

    Reply
    • Carolyn says

      July 17, 2013 at 5:07 am

      That definitely doesn’t sound like enough fritters! 🙂

      Reply
  21. Sylvie @ Gourmande in the Kitchen says

    July 16, 2013 at 9:42 pm

    I’m a feta lover too, these fritter sounds right up my alley!

    Reply
  22. Maria says

    July 18, 2013 at 11:54 am

    I just made these for breakfast. YUM! What a fantastic idea to add the feta; that takes it over the top.

    Reply
  23. Paleo Girl says

    July 25, 2013 at 11:21 pm

    Nice. I may have to change a thing or two to make this Paleo.

    Reply
  24. Brandy says

    July 27, 2013 at 2:48 pm

    I really, really don’t want to go to the store…I normally don’t like messing with a recipe the first time around but I don’t have coconut flour on hand. Do you have any suggestions for a substitution? I just bought some feta with Mediterranean herbs yesterday and I think it would be amazing in these!

    Reply
    • Carolyn says

      July 27, 2013 at 8:36 pm

      How about 1/4 cup almond flour? I think that would work.

      Reply
      • Brandy says

        July 27, 2013 at 11:45 pm

        I ended of just making them with no binding agents other than eggs (the cheese helped too as it melted) they were great! I will be picking up some coconut flour to keep on hand the next time I go shopping though. Then I’ll make them again the proper way 🙂

        Reply
        • Carolyn says

          July 28, 2013 at 9:18 am

          The coconut flour is more for making them a bit drier, not as “eggy”…but so glad it worked your way too.

          Reply
  25. Maggie says

    August 5, 2013 at 12:01 pm

    Prepared these for dinner late last week and they were a huge hit. I even ate one of the leftovers cold, straight from the fridge. Yum! I thought I was making them small enough, but I only ended up with 8.

    I will definitely be making these again soon.

    Reply
    • Carolyn says

      August 5, 2013 at 12:21 pm

      8 big ones sounds good to me anyway!

      Reply
  26. Mari says

    August 22, 2013 at 11:55 pm

    Served these with dinner tonight – they were delicious and filling, and prep was so quick and easy! We devoured ours with tzatziki sauce, but I think next time we’ll go with your suggestion, as the tzatziki was a little overwhelming.

    Reply
  27. Gerri says

    February 4, 2014 at 4:41 am

    Hope you don’t mind answering a question from an older post. Do you remove the zucchini skin before grating?

    Thanks.

    Reply
    • Carolyn says

      February 4, 2014 at 10:18 am

      No, I never do. I like it.

      Reply
      • Gerri says

        February 4, 2014 at 11:28 am

        Thanks, Carolyn. Excited to make your fritters.

        Reply
  28. Karyn says

    February 19, 2014 at 1:24 pm

    If you’re not vegetarian, add a can of drained wild salmon to make these into a main dish. Mix some crumbled feta with herbs (especially dill) and plain Greek yogurt for a quick and tasty sauce.

    Reply
    • Carolyn says

      February 19, 2014 at 2:15 pm

      Oh yum, nice idea! I adore salmon. Did you see my salmon giveaway going on right now? Well, it’s not for the salmon itself, but for some cedar planks to grill it.

      Reply
  29. Nancy says

    March 19, 2014 at 12:37 pm

    We liked these so much I featured them on my blog promoting vegetarian and Krishna conscious recipes! Check it out here: http://discoveryourselfinyoga.blogspot.com/p/vegetarian-recipes.html

    Reply
    • Carolyn says

      March 19, 2014 at 4:21 pm

      Thanks!

      Reply
  30. Anne O says

    September 29, 2014 at 7:05 pm

    Excellent-made these just now and they are so delicious. I shredded the zucchini yesterday then got sidetracked and just made them now. Overnighting zucchini in fridge was no problem. I didn’t have marjoram on hand so I subbed thyme. Thanks for this yummy side dish that’s using up the summer zucchini.

    Reply
  31. Sarah says

    June 4, 2015 at 8:45 pm

    I found the oregano over powered everything else. Couldn’t even taste the feta. Next time I will leave that out.

    Reply
  32. KalynsKit says

    July 29, 2016 at 6:26 am

    Happy Friday! Just letting you know I featured this recipe for my weekly Low-Carb Recipe Love on Fridays post. I hope a lot of my readers will click over and try your recipe; looks great!

    Reply
    • Carolyn says

      July 31, 2016 at 5:45 pm

      Thanks, Kalyn!

      Reply
  33. Sandy Hazlewood says

    June 12, 2017 at 7:56 pm

    I’ve mad these twice. The first time I thought that the ratio of flax meal made it a little bitter. The second time I adjusted it by cutting the flax in half and using almond flour for the other half. I also add a bit more zucchini because I wanted it to be more veggie structured. I used an air fryer. and if you haven’t tried that yet, I’m saying run, don’t walk to purchase one!!! OMG!! I’ve been on a quest to find the perfect fritter, and I’ve tried them on the stove, but the air fryer takes it up to a completely different level!! To die for!!

    Reply
    • Laura says

      October 9, 2020 at 3:51 pm

      Hi, Sandy! Can you tell me for how long and at what temp you did these in the air fryer? Thank you so much!

      Reply
  34. Kelly says

    July 31, 2018 at 11:44 am

    I don’t have ground flaxseed on hand but would like to make these today. Any substitute?

    Reply
    • Carolyn says

      July 31, 2018 at 11:56 am

      Just more almond flour.

      Reply
  35. patrica says

    July 28, 2019 at 8:28 am

    Hi Carolyn, I have been wanting to make zucchini fritters. They sound so good, especially the feta ones. But, I have to be dairy free and it is easier to buy the dairy free cheddar. My other problem is I am allergic to eggs also. Do you think a flax egg sub would work in these fritters? Thanks for your help. It is so hard to bake and cook egg free!

    Reply
    • Carolyn says

      July 28, 2019 at 8:59 am

      I honestly do not think they would stay together very well with anything other than real eggs. Sorry.

      Reply
  36. Marla says

    July 29, 2019 at 3:57 pm

    4 stars
    I made the Cheddar and Jalapeno Zucchini Fritters for lunch today and really enjoyed it! I will enjoy having one or two for breakfast or lunch.

    Reply
  37. Danielle says

    August 1, 2019 at 5:45 pm

    Is there something I can substitute the pork rinds with? These look so good, but I don’t eat pork and am not sure if they will stay together without that.

    Reply
    • Carolyn says

      August 1, 2019 at 5:52 pm

      Almond flour and maybe a tbsp or two of collagen.

      Reply
  38. RTC says

    August 2, 2019 at 8:18 am

    HI,

    What can I substitute for the pork rinds and keep it low carb?

    Thank you.

    Reply
    • Carolyn says

      August 2, 2019 at 12:43 pm

      Almond flour and 1 to 2 tbsp collagen powder.

      Reply
      • Joyce says

        August 5, 2019 at 11:44 am

        5 stars
        I don’t eat pork either so I had wondered if almond flour might be a good substitute. so do you use the same amount along with the two tablespoons of collagen powder?

        Reply
        • Carolyn says

          August 6, 2019 at 5:42 am

          That’s what I’d suggest, yes.

          Reply
    • CeeJoy says

      August 3, 2019 at 5:26 pm

      5 stars
      Was trying to find a way to get my picky vegetable eater son to eat other things besides green beans or riced cauliflower… BRILLIANT– grate them into FRITTERS! I made the cheddar ones but not jalapeño just used ground spices of ancho chile, garlic& onion powder, cumin, ground chipotle pepper, tajin seasoning, and subbed in Lupin flour for the almond flour. Also added Nutritional Yeast flakes for the health benefits/Omega3/VitB, etc. Made 10. Were GREAT, he had 3., I could see these being made with almost any water removed minced/diced Keto friendly vegetable. Getting water out of veg is key– thanks again for the work done to aid our KETO journey!

      Reply
      • Carolyn says

        August 3, 2019 at 8:51 pm

        So glad he liked them!!!

        Reply
  39. Becky Hardin says

    August 4, 2019 at 5:28 pm

    5 stars
    These are the bomb!

    Reply
  40. dave laird says

    August 4, 2019 at 8:14 pm

    I tired the bread recipe I did add 1/4 c flax meal and replace Greek yogurt with ricotta and some cream ( weighed out).
    so yes modified. bread rose well and I guess took out too soon. bread collapsed and bottom portion was wet.
    so I cut bread part off and wet portion sliced and toasted in oven. dipping stick for hummus.

    Can you tell me WHY the loaf fell.

    Looked great and taste is fine.

    Reply
  41. Krissy Allori says

    August 4, 2019 at 8:22 pm

    These sound amazing! I’m looking forward to trying them. I love pork rinds!

    Reply
  42. Billy says

    August 5, 2019 at 6:34 am

    5 stars
    These fritters are incredible! We served them up as appetizers and they were a huge hit! Thanks.

    Reply
  43. Julie says

    August 5, 2019 at 9:22 am

    5 stars
    Those jalapeno fritters rocked my world! Such a great flavor and didn’t last long at our house. I will definitely be making these again.

    Reply
  44. Rachael Yerkes says

    August 5, 2019 at 9:28 am

    5 stars
    These are so good!

    Reply
  45. Beth Brooks says

    August 12, 2019 at 1:08 pm

    4 stars
    Zucchini Time
    The moisture can be greatly reduced by scraping out the seeks before shredding..

    Reply
  46. Stephanie says

    August 15, 2019 at 9:53 am

    5 stars
    These were fantastic! My kids ate them and had no idea they were eating zucchini!

    Reply
  47. Jennifer says

    August 15, 2019 at 9:56 am

    5 stars
    SO yummy! Will be making these over and over!

    Reply
  48. Sara Welch says

    August 15, 2019 at 10:35 am

    5 stars
    What a fun and delicious recipe! These will be great to serve with dinner tonight! My kids will love these!

    Reply
  49. Cheryl S says

    August 15, 2019 at 10:45 am

    you had me at feta!!

    Reply
  50. Melissa says

    August 15, 2019 at 12:30 pm

    5 stars
    So good! We will make these again soon!

    Reply
  51. Katie says

    August 15, 2019 at 1:37 pm

    5 stars
    These look incredible! Can’t wait to try!

    Reply
  52. Sally says

    August 2, 2020 at 8:24 pm

    Would these freeze well?

    Reply
    • Carolyn says

      August 3, 2020 at 8:27 am

      Probably!

      Reply
  53. Kathy Cooke says

    August 12, 2020 at 12:17 am

    5 stars
    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!

    Reply
  54. Claire B says

    December 31, 2020 at 3:36 pm

    5 stars
    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!

    Reply
    • Carolyn says

      December 31, 2020 at 4:33 pm

      So glad to hear that!

      Reply

Trackbacks

  1. July 12, 2013 | Mommy plus 5 says:
    July 13, 2013 at 1:00 am

    […] I am listening to today…T J McCloud  Love is The Last Place Random Link of the Day…Zucchini Feta Fritters The Daily […]

    Reply
  2. Fried grated zucchini - tips? | Mark's Daily Apple Health and Fitness Forum page says:
    July 15, 2013 at 8:48 pm

    […] fritters that I'm going to be making once the next batch of zucchini comes in from the garden. Low Carb Zucchini Fritter Recipe | All Day I Dream About Food Zucchini Gratin isn't crispy, but it is pretty darn tasty. (I sub almond meal for the bread crumbs […]

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  3. Zucchini Cakes | My Rustic Simplicity says:
    July 30, 2013 at 10:11 pm

    […] got the idea for this recipe form All Day I Dream About Food on […]

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  4. Friday Finds says:
    August 2, 2013 at 4:16 pm

    […] a big box of zucchini from a relative of Mr. Ketchup and have been struggling to use them up. These Zucchini Fritters would be […]

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  5. Ground Flax Seed Recipes says:
    August 5, 2013 at 11:16 pm

    […] 10. Zucchini Fritters […]

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  6. Low Carb Hot Bacon Cheddar Dip Recipe | All Day I Dream About Food says:
    August 30, 2013 at 12:00 pm

    […] Other Delicious Low Carb Appetizers: Zucchini and Feta Fritters […]

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  7. 103 Best Skinny Holiday Recipes says:
    November 12, 2013 at 1:53 pm

    […] **Zucchini and Feta Fritters (All Day I Dream About Food) (Recommend using grapeseed or safflower oil). When fried in a healthier oil, these crispy fritters are a nice way to get the fam to eat more veggies. […]

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  8. The Best Low Carb Recipes of 2013 | All Day I Dream About Food says:
    January 2, 2014 at 7:56 am

    […] 12. Zucchini and Feta Fritters […]

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  9. The Lady Thing Delicious Gluten-Free Recipes - The Lady Thing says:
    January 9, 2014 at 7:38 am

    […] Recipe and Photo credit: alldayidreamaboutfood.com  […]

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  10. Cup of Bloom Delicious Gluten-Free Recipes » Cup of Bloom says:
    March 27, 2014 at 11:56 am

    […] Recipe and Photo credit: alldayidreamaboutfood.com […]

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  11. 5 different ways to eat flaxseed | get city fresh. says:
    April 18, 2014 at 6:46 pm

    […] 5. Sear it: Zucchini and feta fritters. […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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