Keto Zucchini Fritters Recipe – Gluten Free – EASY Delicious & Healthy

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Keto Zucchini Fritters Recipe with Parmesan
Keto Zucchini Fritters Recipe with Parmesan

Keto Zucchini Fritters are quick and easy to whip up for breakfast, lunch or dinner. Cook them as a side or just eat them as a keto snack

Vegetables are an important part of the keto diet and we make alot of breakfast recipes suited to vegetarians (mostly incidentally).

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This Keto Zucchini Fritter recipe contains some of the healthiest nutrients known from Eggs. An egg or two gives you a big serve of “all” essential amino acids. Which makes our zucchini fritters a great meal not only for breakfast but any time of the day.

keto zucchini fritters
Keto zucchini fritters

Ingredients for Keto Zucchini Fritters

  • 2 medium Zucchini
  • 3 ounces of Parmesan, grated
  • 1 ounce of Almond Meal
  • 2 Eggs
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 2 tablespoons of Olive Oil

How To Make Keto Zucchini Fritters

  1. Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
  2. Mix the drained zucchini, parmesan, almond meal, eggs, salt and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
  3. Pour oil into a non-stick frying pan over medium heat and scoop heaped tablespoons of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
  4. After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
  5. The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.

More Keto Breakfast Recipes

Keto Frittata Recipe – Breakfast in a Pan

Keto Cereal Recipe – A real keto cereal!

Keto Bread – Yeasty aroma the best keto bread recipe around

Keto Chia Pudding – You know how good chia seed is!

Ketogenic Zucchini and Parmesan Fritters

Keto Zucchini Fritters - Gluten Free Breakfast with Parmesan - Delicious!

Looking for a new and interesting way to eat your vegetables? Keto Zucchini Fritters are quick and easy to whip up as a side or just eat them as a snack.
5 from 107 votes
Print Pin Rate
Course: Breakfast, Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 serves
Calories: 155kcal
Author: Gerri

Ingredients

Instructions

  • Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
  • Mix the drained zucchini, parmesan, almond meal, eggs, salt and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
    Ketogenic Zucchini and Parmesan Fritters Step 2
  • Pour oil into a frying pan over medium heat and scoop heaped tablespoons of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
  • After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
  • The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.

Notes

Nutrition

Serving: 1fritter | Calories: 155kcal | Carbohydrates: 3g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 259mg | Potassium: 203mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 11.7mg | Calcium: 196mg | Iron: 0.8mg

How Many Carbs In Zucchini?

There is 3.1 grams of carbs in 100 grams of zucchini. Of the carbohydrate content in zucchini 2.5 grams are net carbs.

Zucchini is very keto firindly and can be used in a variety of recipes.

High in potassium, vitamins  (such as vitamin A) and essential minerals zucchini is an excellent addition to low-carb, ketogenic diets even if it’s just for their healthy nutrient content.

To make a larger batch of this Keto Zucchini Fritters Recipe adjust the servings in the card above.

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13 thoughts on “Keto Zucchini Fritters Recipe – Gluten Free – EASY Delicious & Healthy”

  1. Recipe looks delicious but I’m a little confused by the serving size! Is it the whole 6 fritters that have the 3 net grams of carb or just 1? I’m sure I wouldn’t be able to stop at one

    Reply
    • Hi Lyn,
      The recipe makes 6 serves, how many fritters depends on what size you make them. I have changed the servings to indicate “serves” rather than “fritters” to make it less confusing.
      I hope this helps.
      Gerri

      Reply
      • I freeze them all the time with great results. I put them in a single layer on a cookie sheet and freeze them. When frozen, I switch them to freezer bags. I thaw them and reheat in the oven at 350 degrees until heated through.

        Reply
  2. I’m a total “Dory” and threw the olive oil into the mix (intstead of the pan) LOL. To my surprise it still came out really good! I used zuchinni from my garden and I was told that they tend to have more water than zuchinni from the grocery store. My only suggestion would for those using home grown zuchinni is once it’s shredded let it sit in a strainer for a little while. I used quite a few paper towels to soak up the water and it still wasn’t enough. Thanks for the recipe! Will be making again ๐Ÿ™‚

    Reply
    • Hi April,

      Oh dear, that is a bit of a “Dory” moment, and that sounds like a really juicy zucchini you’ve grown! I’m glad you enjoyed the fritters ๐Ÿ™‚

      Reply
  3. Just made and ate these fritters. Didn’t have a squash but I did have kale. I chopped it up, drained it and added it to the other ingredients. My husband and I enjoyed them with a little hot sauce. YUM!

    Reply
  4. Why in the world are you listing ingredients in this recipes in ounces?????? instead of our common measuring tools are like… cup, tablespoons etc. Is it common where you live to have a food scale and guess, add and subtract until you reach the right amount of ounces?

    Reply
    • Hi Cole,

      There are a few reasons why I use weights rather than cups – firstly, cup and tablespoon sizes are not standard throughout the world whereas an ounce is an ounce regardless of where you are. Secondly, the way people choose to fill their cups, mostly with dry ingredients (scooping, spooning, packing), differs greatly, which means that sometimes there will be too much ingredients for some and others not enough, causing the recipe to fail.

      Where the cup volume does not affect the outcome of the recipe, I always use cups and where it does, I will always use ounces.

      My goal is for each recipe to come out in your home, the way it does in my kitchen, hence why using ounces is important.

      I hope that helps ๐Ÿ™‚

      Reply

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