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).
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.
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
- 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.
- 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.
- 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.
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!
Keto Zucchini Fritters - Gluten Free Breakfast with Parmesan - Delicious!
Ingredients
- 2 medium zucchini
- 3 oz parmesan grated
- 1 oz almond meal
- 2 eggs
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp olive oil
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.
- 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
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.
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
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
Is it possible to freeze these?
Hi Jodie,
I wouldn’t recommend freezing them as the zucchini can get quite watery.
Gerri
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.
CAN I USE ALMOND FLOUR INSTEAD OF ALMOND MEAL
You sure can Elsa.
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 🙂
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 🙂
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!
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?
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 🙂
I always prefer exact measurements. A cup is to variable. Thanks for being precise.