• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Side Dishes » Keto Zucchini Fritters – Two Ways!

    Published: Jul 27, 2019 · Modified: Apr 30, 2021 by Carolyn

    Keto Zucchini Fritters – Two Ways!

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    27.3K shares
    Jump to Recipe Print Recipe

    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!

    Keto Zucchini Fritters Two Ways

    One great zucchini fritter recipe, two delicious variations! These keto zucchini fritters are a delicious healthy side dish.
    4.91 from 21 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: keto zucchini fritters, zucchini fritters
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Draining Time: 1 hour
    Total Time: 25 minutes
    Servings: 6 fritters
    Calories: 200kcal

    Ingredients

    Zucchini Fritters with Feta and Green Onion

    • 2 cups finely shredded zucchini
    • ¼ teaspoon salt
    • ½ cup crushed pork rinds
    • 3 tablespoon coconut flour
    • 1 teaspoon ground marjoram
    • ¾ teaspoon pepper
    • 1 cup crumbled feta
    • 2 medium green onions chopped
    • 2 large eggs
    • 2 to 3 tablespoon Coconut oil or avocado oil for the pan

    Cheddar Jalapeno Zucchini Fritters

    • 2 cups finely shredded zucchini
    • ¼ teaspoon salt
    • ½ cup crushed pork rinds
    • 3 tablespoon coconut flour
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • 1 cup shredded cheddar cheese (4 ounces)
    • 2 large eggs
    • 1 to 2 medium jalapenos (finely minced)
    • 2 to 3 tablespoon Coconut or avocado oil for the pan

    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

    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.

     

    27.3K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dan says

      March 26, 2023 at 11:05 am

      We love just salt and pepper with a big handful of fresh chopped basil, you can’t use too much basil! I can’t fry them fast enough!

      Reply
    2. Helena says

      November 01, 2022 at 6:49 pm

      I have been meaning to make these for LITERALLY years now. This year, our garden was quite bountiful with the zukes, and I had a bunch of shreds in my fridge waiting, so I decided to try it out. Pleased to say everyone LOVED them, and I was requested by multiple family members to make them wayyyyy more often. So a huge thank you, especially from my Polish husband who desperately misses potato pancakes since we went keto 6 years ago and says they hit the spot on that.

      Reply
    3. Lynn says

      September 03, 2022 at 7:05 pm

      Can you freeze these? Either cooked or uncooked?

      Reply
      • Carolyn says

        September 04, 2022 at 11:07 am

        I would freeze them cooked.

        Reply
    4. Harry says

      July 17, 2022 at 9:40 am

      5 stars
      Very good recipe, I did change up with the Marjoram, used 1/2 teaspoon and 1/2 Italian blend herbs, and used coconut oil mixed with lard to fry. I like your recipes, Thank You.

      Reply
    5. Christina says

      June 13, 2022 at 9:10 pm

      I found this recipe under your dairy free recipe list but both versions have cheese 🙁

      Will the recipe still work with no cheese added?

      Reply
      • Carolyn says

        June 14, 2022 at 11:41 am

        I am so sorry about that. Yes, they can be made without cheese… I will fix the listing, it must be an error.

        Reply
    6. Taz says

      June 12, 2022 at 9:36 pm

      Can you something other than pork rinds?

      Reply
      • Carolyn says

        June 13, 2022 at 7:49 am

        Almond flour is your best bet.

        Reply
    7. DZee says

      May 16, 2022 at 4:24 pm

      5 stars
      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.

      Reply
    8. Judy says

      January 01, 2022 at 11:35 am

      Sounds delicious! Do you think these would work well in the air fryer?

      Reply
      • Carolyn says

        January 01, 2022 at 8:00 pm

        Yes! Brush them with a little butter on top for better browning.

        Reply
    9. Betsy Pedersen says

      October 05, 2021 at 6:59 am

      Do you think these would hold up without the cheese ? They sound delicious but hubby can’t have cheese.

      Reply
      • Carolyn says

        October 06, 2021 at 8:52 am

        Yes… the feta one has chunks of cheese, not shredded, and it still holds together.

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking 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

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023