Looking for a crispy, cheesy, low-carb side dish or snack that satisfies your cravings without messing with your keto diet?
My keto zucchini fritters are the perfect answer-deliciously satisfying, easy to make, and kid approved!
Made with fresh zucchini, mozzarella, and parmesan, this quick keto-friendly recipe helps you sneak in extra veggies while staying fully on track with your macros.
Bonus: they’re completely gluten-free, with no flour or breadcrumbs needed.
Plus, at 2 g net carbs per fritter it's a great choice compared to traditional fritters made with regular flour.
I have a recipe for keto cauliflower fritters you may also want to try!
Easy Low Carb Zucchini Fritters
Zucchini is a true keto staple—low in carbs, high in fiber, and incredibly versatile. But on its own? Kinda bland
By combining shredded fresh zucchini with mozzarella, parmesan cheese, eggs, and just the right blend of seasonings, you get a golden, crispy treat that’s anything but boring.
You're welcome!
Ingredients Needed
The following are the ingredients you'll need to make these low-carb fritters.
Note that the full printable recipe card is at the bottom of the page as well as the nutritional information.
- Freshly grated zucchini (measured after squeezing out the excess moisture)
- Eggs (room temperature)
- Shredded mozzarella cheese (gives the fritters flavor and structure)
- Grated parmesan cheese
- Garlic powder
- Onion powder
- Italian seasoning
- Salt
- Black pepper
- Red pepper flakes (optional)
- Chopped parsley
- Avocado oil or ( to fry the fritters )
How to Make Keto, Gluten-Free Zucchini Fritters
Making these fritters is pretty straightforward. Start by grating fresh zucchini using a box grater or food processor.
Place it in a colander and use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.
This step is crucial—too much moisture will make your fritters soggy. Once drained, measure 1 ½ cups of zucchini.
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Then, in a large mixing bowl, whisk the eggs with all your dry spices. Then fold in the zucchini, shredded mozzarella, parmesan, parsley, and dill (if using). Mix well to create a thick batter.
Next, Heat 2–4 tablespoons of avocado or refined coconut oil in a nonstick or cast-iron skillet over medium-high heat.
Drop in the fritter batter one tablespoon at a time, into the hot oil, flattening the zucchini patties slightly with the back of your spoon.
Be sure not to overcrowd the pan. Leave room between each fritter for even browning.
Cook for about 2-3 minutes on each side until they’re crispy and golden brown. Let the bottom fully brown before flipping to keep them from falling apart.
Transfer cooked fritters to a paper towel-lined plate to soak up any excess oil.
You can serve the fritters, plain, with a dollop of sour cream or our cilantro jalapeño sauce.
Serve the fritters immediately for best flavor and texture. You can store leftovers in the refrigerator in an airtight container for up to three days and reheat them in a skillet.
I Hope You Try It!
We’d love for you to give these keto fritters a try! And when you do, don’t forget to tag us on Instagram or Facebook with your creations—we truly enjoy seeing your masterpieces!
It’s incredibly encouraging to watch you all bring our recipes to life so beautifully.
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Keto Zucchini Fritters (Gluten-Free)
These keto zucchini fritters are packed with flavor, easy to make, and the perfect way to sneak in some extra veggies. Whether you're following a keto diet or simply cutting carbs, this recipe is about to become your favorite way to have zucchini
Ingredients
- 1 ½ cups of freshly grated zucchini ( measure after the moisture has been squeezed out)
- 2 eggs, room temperature
- 2 cups of shredded mozzarella cheese
- ¼ cup of finely grated parmesan cheese
- ¼ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of Italian seasoning
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ⅛ teaspoon of red pepper flakes (optional)
- 2 tablespoons of finely chopped parsley
- 2-4 tablespoons of avocado oil or your cooking oil of preference
- 2 tablespoons of fresh dill finely chopped (option)
Instructions
- Grate the fresh zucchinis with a box grater or food processor. Place the shredded zucchini in a colander to remove the excess liquid. Measure your zucchini once the liquid has been removed. Set it aside.
- In a large mixing bowl, whisk the eggs along with all the dry spices. Add the zucchini, shredded mozzarella cheese, parmesan cheese, and chopped parsley to the bowl and combine well.
- Heat the oil in a nonstick skillet to medium-high and drop the cauliflower batter one tablespoon at a time and slightly flatten the fritters. Do not overcrowd the pan to ensure even cooking. Cook the zucchini fritters for about 2-3 minutes on each side until crispy. You want the bottom of each fritter brown before flipping so that they are stable enough to flip.
- Repeat with the remaining fritter batter and add more oil if necessary.
- Place the cooked zucchini fritters on a paper towel to blot out any excess oil.
- Serve the fritters immediately. You can store leftovers in the refrigerator for up to 3 days and reheat them in a skillet.
Notes
I recommend you cook these in a non-stick skillet or cast-iron skillet for best results since it will allow you to use the least oil.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 2.3gCholesterol: 200mgSodium: 80mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 0.8gProtein: 3.9g
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