Low carb zucchini fritters with parmesan and garlic
Table of Contents
Low Carb Zucchini Fritters: Your New Favorite Keto Side Dish
Craving something crispy and satisfying without the carb overload? Low carb zucchini fritters deliver that golden, crunchy exterior and tender, flavorful center you’ve been missing on your keto journey. These keto fritters combine fresh zucchini, sharp parmesan, and aromatic garlic into irresistible patties that work as appetizers, sides, or light lunches. With just 3g net carbs per serving, they prove low-carb eating never has to feel restrictive.
Ingredients
- 3 medium zucchini, grated (about 4 cups)
- 1 teaspoon salt (for draining moisture)
- 2 large eggs, beaten
- ¾ cup grated parmesan cheese
- ½ cup almond flour
- 3 cloves garlic, minced
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil or avocado oil (for frying)
Substitution Tips: Swap almond flour for coconut flour (use ¼ cup only—it’s more absorbent). Replace parmesan with aged cheddar for a sharper bite.
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Timing
Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4 (12 fritters)
How to Make Low Carb Zucchini Fritters
Remove Excess Moisture
Grate zucchini using the large holes of a box grater. Place in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze firmly—you should extract at least ½ cup liquid.
Pro tip: This step is non-negotiable. Soggy zucchini equals mushy fritters that won’t hold together.
Mix the Batter
In a large bowl, combine squeezed zucchini, beaten eggs, parmesan, almond flour, minced garlic, pepper, and parsley. Stir until everything binds together. The mixture should be thick enough to hold shape when scooped.
Pro tip: Let the batter rest 3–5 minutes so almond flour absorbs moisture, making fritters easier to flip.
Fry Until Golden
Heat 3 tablespoons oil in a large skillet over medium heat (350°F if using a thermometer). Scoop ¼ cup portions of batter into the pan, flattening gently with a spatula. Cook 3–4 minutes per side until deeply golden and crispy at the edges.
Pro tip: Don’t overcrowd the pan. Work in batches of 3–4 fritters to maintain oil temperature and ensure even browning.
Drain and Serve
Transfer cooked crispy zucchini cakes low carb to a paper towel-lined plate. Serve immediately while hot and crunchy, or keep warm in a 200°F oven while finishing remaining batches.
Pro tip: A brief stint in the oven also helps excess oil drip away for lighter fritters.
Nutritional Information
Per serving (3 fritters): Calories: 215 | Protein: 12g | Fat: 16g | Net Carbs: 3g | Fiber: 3g
Variations & Tips
Flavor Variations:
- Add ½ teaspoon smoked paprika for a Spanish twist
- Mix in ¼ cup crumbled feta and fresh dill for Mediterranean flair
- Stir in 2 tablespoons everything bagel seasoning
Common Mistakes to Avoid:
- Skipping the moisture-removal step creates soggy, falling-apart fritters
- Using too-high heat burns the outside before cooking the center
- Flipping too early—wait until edges are visibly golden and set
Storage: Refrigerate in an airtight container for 4 days. Freeze between parchment layers for up to 3 months. Reheat in a 375°F oven for 8–10 minutes to restore crispiness (avoid microwaving—it makes them soggy).
Serving Suggestions
Pair these keto fritters with cooling tzatziki, tangy sour cream, or sugar-free marinara for dipping. Serve alongside grilled chicken or steak, or stack them with poached eggs and hollandaise for a stunning low-carb brunch. A simple arugula salad dressed with lemon and olive oil completes the plate beautifully.
More Low-Carb Recipes You’ll Love
Looking for another crowd-pleasing keto dish? Try our Low Carb Spanakopita Recipe featuring flaky layers packed with spinach and feta.
Frequently Asked Questions
Can I bake these low carb zucchini fritters instead of frying?
Yes! Place fritters on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 20–25 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
Why are my fritters falling apart?
The most common culprits are excess moisture or insufficient binding. Squeeze zucchini thoroughly and ensure you’re using enough egg and almond flour. Letting the batter rest also helps.
Can I use pre-shredded cheese?
Freshly grated parmesan works best since pre-shredded varieties contain anti-caking agents that prevent proper binding. If using pre-shredded, expect slightly looser fritters.
What’s the best oil for frying?
Avocado oil or light olive oil work perfectly with their high smoke points and neutral flavors. Avoid butter alone—it burns too quickly at frying temperatures.
How do I make crispy zucchini cakes low carb extra crispy?
Use a cast-iron skillet for superior heat retention, ensure oil is properly heated before adding batter, and resist flipping multiple times. Once per side is ideal.
Conclusion
These low carb zucchini fritters prove healthy eating doesn’t mean sacrificing texture or flavor. With their crispy golden edges, cheesy interior, and barely-there carbs, they’ll become your go-to recipe for satisfying keto cravings. Make a double batch—they disappear fast!
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