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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!

4.85 from 13 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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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. 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

  4. 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

  6. 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

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

    Reply

  11. 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

  12. 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

  14. (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. 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

      • 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

  20. 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

  24. 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

      • 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

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

          Reply

  25. 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

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

    Thanks.

    Reply

  28. 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

    • 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

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

    Reply

  32. 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

  33. 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

  35. 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

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

      Reply

  36. 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. 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

    • 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

  40. 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

  43. 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

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