Keto Zucchini Fritters
Crisp on the outside and tender in the center, these easy keto zucchini fritters combine shredded squash, almond flour, and parmesan for a satisfying low-carb meal in 30 minutes.
Equipment
- Box grater
- Nut milk bag or clean dish towel
- Cast iron skillet
Ingredients
- 1 pound zucchini
- 2 teaspoons kosher salt
- 3/4 cup almond flour
- 1/4 cup grated parmesan cheese
- 2 green onions thinly sliced
- 2 large eggs
- 1/4 cup avocado oil
- Topping options: sliced avocado, sour cream, homemade Whole30 + Keto ranch dressing, lemon garlic aioli, pesto, pesto aioli, etc. optional
Instructions
- Trim the zucchini, then shred it on the large holes of a box grater and place it in a medium bowl with the kosher salt. Work the salt through the shreds with your hands, then leave the zucchini for 15 minutes until liquid has collected in the bowl.
- Wrap the salted zucchini in a nut milk bag or clean dish towel and squeeze firmly over the sink. Keep pressing until the zucchini is compact and much drier, then discard the drained liquid.
- Put the squeezed zucchini in a large mixing bowl with the almond flour, parmesan cheese, green onions, and eggs, then stir until evenly combined. The mixture should look thick and scoopable, with zucchini strands coated rather than floating in moisture.
- Blot any liquid that rises in the bowl with a paper towel before cooking another batch. Removing that pooled moisture keeps later fritters from becoming loose and steaming in the skillet.
- Warm a cast iron skillet over medium heat for 5 minutes, then add the avocado oil and portion the batter into patties with a large cookie scoop or 3 tablespoons per fritter. Leave space between patties and listen for a steady sizzle as each one hits the oil.
- Cook the patties for about 5 minutes per side, then move them to a paper towel-lined plate. Flip only when the bottom perimeter is deeply golden and the spatula slides underneath with gentle resistance; the batch makes about 10 to 12 fritters.
- Serve the fritters warm with your preferred topping sauce. The crust is at its crispest when the fritters are enjoyed soon after frying.
Notes
Moisture tip: If liquid gathers in the bowl while cooking in batches, blot the surface gently with a paper towel instead of mixing the moisture back in. Flipping cue: Wait until the bottom edges are deeply golden and the spatula slides underneath with slight resistance before turning the patties to keep them from breaking. Storage: Cool leftover fritters completely and store them in an airtight container lined with paper towels in the refrigerator for at least 5 days, or freeze in a single layer for at least 6 months. Reheating: Warm leftovers in a lightly oiled skillet, air fryer, or toaster oven to restore their crisp exterior. Avoid the microwave, which makes them soft. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.