These Keto Zucchini Fritters are crispy on the outside and soft on the inside. They are loaded with delicious, sharp parmesan cheese and seasoned to perfection.  Serve these fritters as a main dish at dinner or lunch, a tasty side dish, or even as a replacement hash brown at breakfast.


. 2 medium Zucchini (between 200-250g/8-9oz each) . 3 ounces of Parmesan Cheese, grated . 1 ounce of Almond Flour . 2 large Eggs . 1/4 teaspoon of Salt . 1/4 teaspoon of Pepper, ground . 2 tablespoons of Olive Oil

Steps 1 & 2

1. Grate the zucchini into a brand-new dishcloth or muslin cloth and squeeze out as much liquid as possible. 2. Mix the drained zucchini, parmesan, almond flour, eggs, salt, and pepper together in a bowl and sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.

Steps 3 & 4

3. Pour oil into a non-stick frying pan over medium heat and scoop 1/4 cup 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 from splashing.

Steps 5 & 6

5. The fritters will be cooked through after another 2-3 minutes. Remove from the pan and enjoy. 6. Top with sour cream and chopped parsley, if desired.


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