Description
These Keto Low Carb Zucchini Fritters are crispy on the outside, tender and cheesy inside, and packed with fresh herbs, garlic, and savory zucchini flavor.
Ingredients
Units
Scale
- 3 medium zucchini, shredded
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup crumbled feta or grated parmesan
- 1/4 cup shredded mozzarella
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 1/4 cup parsley or herbs of choice
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup almond flour
- 1 tablespoon oil for frying
Instructions
- Combine shredded zucchini and salt in a large bowl
- Let sit for 10 minutes
- Squeeze out as much liquid as possible using a towel or your hands
- In another bowl, whisk together eggs, zucchini, feta, mozzarella, garlic, scallions, parsley, and seasonings
- Stir in almond flour until fully combined
- Heat oil in a skillet over medium-high heat
- Scoop batter into the pan and flatten slightly
- Cook 2–3 minutes per side until golden brown and crispy
- Transfer to paper towels and serve warm
Notes
For crispier fritters, squeeze zucchini very well before mixing. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. These fritters can also be baked or air fried.
Nutrition
- Serving Size: 2 fritters
- Calories: 185 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg