Zucchini Fritters

What do you do when your garden gives you an abundance of zucchinis? You make fritters! If you ever had potato fritters, than you will love these!  This recipe is quick and easy to make. These fritters make a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy! These are gluten free, grain free, low carb, and keto friendly. Zucchinis are the juiciest vegetables out there! To get the ultimate crispy fritters make sure to squeeze out all the excess water out of the zucchini. If you mess up this step, you will end up with soggy fritters. So, make sure you spend a good 15-20 minutes doing this!

If you bake them, they are around 50 calories per fritter, so you can eat them guilty free! If you are following a low carb or keto diet, then these are best for you! Any diet or lifestyle is successful when you meal prep and let me tell you these freeze well. If you freeze them, I suggest you reheat them in air fryer or in the oven at 325F. And the result.. ultra crispy and seared zucchini fritters on the outside with a middle that is baked to perfection! 

Serves 4, Serving size 2 fritters

[Per serving Calories 175, Fat 10g, Carbs 4g, Fiber 1g, Protein 6g]


2 medium size zucchini – shredded

2 large egg

1/3 cup almond flour

2-3 cloves of garlic – finely shredded

1-2 tbsp of shredded parmesan cheese

1-2 jalapenos finely chopped (optional)

1 tsp salt & pepper

olive oil – to pan fry the fritters

chives – for garnishing


Shred zucchini, sprinkle some salt over it and let it sit for couple of minutes. The salt will help pull the most of the water out, however you have to squeeze really hard to remove excess water. I wrap it in cheese clot and keep squeezing every couple of minutes until nothing comes out of it.

Mix together all the ingredients for the fritters in a medium size mixing bowl. Heat pan at medium-high heat, place small dollops of fritter batter into the pan – about 4′ in diameter. You will be able to cook 3-4 fritters at a time in a 9″ pan. Cook for about 3-4 minutes or until the fritters begin to set up and the bottom is golden brown, turn the fritters and cook another side 3-4 minute or until golden.  Continue the cooking process, adding oil when necessary until all the batter is gone. Serve the fritters immediately as soon as they come out of the pan for crispiest results. It really speeds up the cooking process to have 2 pans going on the stove, especially if you are making this for more than 2 people.

Baked – You can also pop them in the oven if you wish. Preheat oven to 350 F. Line a baking sheet with parchment paper, scoop out 4′ in diameter dollops and flatten with a spatula. Spray with olive oil and bake the zucchini fritters until golden brown. About 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.

I love eating my fritters with homemade sour cream dip.

Recipe for the dip – Take 2 tbsp of sour cream, add salt, freshly shredded garlic, lemon juice and 1/2 tsp grated lemon peel. Mix thoroughly and serve with hot crispy delicious fritters!

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