Low Carb Zucchini Fritters
Golden-crisp zucchini fritters deliver all the satisfying crunch without the carb overload. Packed with fresh herbs, melty cheese, and seasoned to perfection, they’re equally delicious as a light lunch, elegant appetizer, or savory side dish.
Each bite offers a delicate balance of garden-fresh zucchini and Mediterranean-inspired flavors, all while keeping things wonderfully low-carb.
Variations & Substitutions
You can get creative with cheese options – try pecorino Romano or gruyere for a flavor twist. For herbs, experiment with dill, basil, or oregano to match your meal’s theme.
If you’re dairy-free, you can skip the cheese and add extra seasonings. Want it spicier? Throw in some minced jalapeños or red pepper flakes.
Tips & Tricks for Perfect Results
The secret to perfectly crispy fritters lies in removing excess moisture from the zucchini – don’t skip this step! Keep your fritters on the smaller side for better stability and even cooking.
Make sure your pan is properly preheated before adding the fritters. If the batter seems too wet, add a touch more almond flour. Watch the heat – medium is perfect for achieving that golden-brown exterior while keeping the inside tender.
Making the Recipe Stand Out
Take your fritters to the next level by serving them with complementary toppings. A dollop of garlic-infused Greek yogurt or homemade tzatziki sauce makes them shine.
For a complete meal, top with a perfectly poached egg for breakfast or serve alongside a fresh green salad for lunch.
Storage & Reheating
These fritters keep beautifully in an airtight container in the fridge for up to 3 days. For longer storage, freeze them with parchment paper between each fritter for up to 2 months.
To reheat, avoid the microwave if you want to maintain the crispiness. Instead, warm them in a skillet over medium heat or in a 350°F oven for about 5 minutes. They’ll crisp right back up and taste almost as good as fresh!
Low Carb Zucchini Fritters
Ingredients
- 3 medium zucchini shredded
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup crumbled feta
- 1/4 cup shredded mozzarella
- 2 cloves garlic minced
- 2 scallions finely chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup almond flour
- 1/4 teaspoon each: black pepper chili powder, garlic powder
- Oil for frying
Instructions
- Grate the zucchini and place in a colander. Sprinkle with salt and let sit for 10-15 minutes.
- Squeeze out as much moisture as possible using a clean kitchen towel – this is crucial for crispy fritters.
- In a large bowl, combine the drained zucchini with eggs, cheeses, garlic, scallions, parsley, almond flour, and seasonings.
- Heat oil in a skillet over medium heat. Drop 1/4 cup portions of the mixture and flatten into thin patties.
- Cook for 3-5 minutes per side until golden brown and crispy.
