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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I am eating the cheddar/jalapeno fritters made with yellow summer squash for dinner. They are delicious- definitely don’t need meat to make this a meal. Looking forward to having more for breakfast. Thank you Caroline. I have a brand new induction range and a new titanium skillet. They cooked and browned to crispy over med heat.
Wonderful!
I made the #2 version for breakfast this morning. I used my mini dash chaffel maker and they turned out great!! Served with some fresh dill and sour cream as well as your recipe for the Comeback Sauce. Fantastic!!
Oh, love the use of the comeback sauce with these.
So the whole zucchini has to be blended in food processor prior to getting moisture out thru sieve ?
No, you shred it with a box grater. I supposed you could use a foot processor… but you want a grating blade, not the regular blade!
We grow an Italian squash called cucuzza. Substituted cucuzza for zucchini. Worked great. Now I can use up the abundant harvest of cucuzza. Thank you!
yum!! great tim8ng. lots of zuchinni. do you think they could cooked in air fryer?
I make these every year and can’t get enough. They are a great afternoon snack
These are delicious- difficult to not keep eating them😂 would these work ok in the airfryer?
Probably!
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!
I made the Feta and green onion version tonight and it was very yummy. I was surprised by how well the paddies held together.
Will definitely make it again and try the Cheddar version