Keto Zucchini Fritters

Keto Zucchini Fritters

This recipe for keto zucchini fritters is full of all the health advantages of eggs and is delicious, inexpensive, and simple to prepare. This is a really simple and quick meal that works well for lunch or dinner.


  1. 2 medium zucchini, around 200-250g/8-9oz each;
  2. 3 ounces of shredded Parmesan cheese;
  3. 1 ounce of almond flour;
  4. 2 large eggs;
  5. 1/4 teaspoon each of salt and pepper;
  6. 2 tablespoons of olive oil


  • Using a fresh dishtowel or muslin cloth, grate the two medium zucchini and squeeze out as much moisture as you can.
  • two medium zucchini
  • In a bowl, combine the drained zucchini, 1 ounce of almond flour, 3 ounces of Parmesan cheese, 2 big eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Let stand for a few minutes. This keeps the fritter from tasting dry and gritty by allowing the almond meal to absorb some moisture.
  • 1/4 teaspoon salt, 1/4 teaspoon pepper, ounces Parmesan cheese, ounce almond flour, big eggs, and tablespoons olive oil. Heat frying pan over medium heat. Spoon 1/4 cup of the fritter mixture into the hot oil. Gently press the mixture into flattened round shape in the pan and fry. Depending on the size of your skillet, you might need to cook these in few batches. Two tsp olive oil
  • Flip the fritters over gently after two to three minutes, keeping in mind to flip them away from you to avoid oil splashing.
  • After an additional two to three minutes, the fritters will be fully cooked; remove from the pan and enjoy


STORING: You may freeze zucchini fritters for up to three months or keep them in the refrigerator for up to four days.

SERVING TIPS: Add parsley and sour cream over top for a creamy contrast.

Leave a Comment