These Low Carb Zucchini Fritters are low carb, high protein, and full of crunchy goodness. I topped them with a creamy cilantro sauce to take the flavors of this easy keto recipe even further. Enjoy them as a tasty side dish, a light lunch, or a healthy recipe any time of the day.
Keto Zucchini Fritters Recipe
Zucchini is one of those highly versatile vegetables that can be used in a variety of delicious dishes, including fritters. These crispy keto zucchini fritters are my low-carb spin on traditional fritters, as I used my Kaizen lupin flour, which has 12 grams of protein and just 1 net carb per serving.
But don’t worry, these bad boys won’t taste like one of those sad keto recipes you’ve tried before — each bite of these crispy fritters will be savory, cheesy, and full of flavor. If anything, these low-carb zucchini fritters should really come with a warning: you may want to finish the whole batch — they are THAT good.
Why You’ll Love It
- The best way to enjoy fritters while on a keto/low-carb diet.
- An easy recipe perfect as a light meal or side.
- The cilantro sauce is so good, you’ll want to put it on literally everything.
- Make a second batch for easy meal prep!
Featured Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Zucchini: Shredded zucchini makes for the perfect keto fritters.
- Shallots: Shallots provide a delicate, sweet flavor with a hint of sharpness.
- Cilantro: I used cilantro in both the fritter dough and creamy sauce topping.
- Eggs: A great binding agent for the zucchini pancakes.
- Cheese: I used a blend of parmesan and mozzarella cheese to give it a cheesy element.
- Kaizen Lupin Flour: My Kaizen lupin flour is a high-protein, low-carb flour alternative that’ll make these zucchini fritters taste like the real deal.
- Sour Cream (optional): Sour cream is used as a creamy base for the cilantro sauce.
- Jalapeño (optional): This will add a nice kick of heat to the sauce.
- Lime Juice (optional): There’s something about the combination of lime and cilantro that makes this sauce extra refreshing.
Variations and Substitutions
Shallots: Finely chopped onions of any kind would make a great alternative to shallots.
Cheese: Pecorino cheese would taste just as good as Parmesan cheese.
Kaizen lupin flour: You can also use almond flour, chickpea flour, or regular flour if you prefer.
Sauce: These delicious keto zucchini fritters would also taste great with my Mast o Khiar sauce or Spicy Cashew Dressing.
my Low Carb Zucchini Fritters Recipe
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP ZUCCHINI
Start by grating your zucchini. Add it to a bowl or colander, sprinkle with some salt, and let it sit for 15-20 minutes.
Then, using a kitchen towel or cheesecloth, squeeze the zucchini really well to release all the excess water.
STEP 2 – MAKE BATTER
Once excess moisture has been removed, add the zucchini to a bowl. Then add 2 finely chopped fresh shallots, 3 cloves of minced garlic, a handful of finely chopped cilantro, the eggs, shredded parmesan, mozzarella, and my low-carb Kaizen Lupin Flour.
STEP 3 – SEASON & SHAPE
Next, season the “batter” with a couple of generous pinches of salt, lots of fresh cracked pepper, onion powder, and chili flakes.
Mix the batter very well. Then form them into whatever shape you’d like (disks, logs, balls, you name it). I went with the standard fritter shape.
STEP 4 – FRY FRITTERS
Heat a large pan over medium heat. Then add the avocado oil and pan fry the zucchini until golden brown on each side, about 3-5 minutes.
STEP 5 – MAKE SAUCE (OPTIONAL)
I made a simple sauce by processing sour cream, 1 small shallot, 1 clove of garlic, a jalapeño, a large handful of cilantro, lime juice, salt, and pepper. Process well, taste, and adjust.
Assemble, serve, and enjoy!
FAQ
Is zucchini good on a keto diet?
Absolutely! Zucchini is a versatile and delicious vegetable that can be incorporated into many keto-friendly dishes. Try my Thomas Keller Zucchini for another delicious keto option!
Why are my zucchini fritters falling apart?
The cause of your zucchini fritters falling apart could be due to the batter being too wet or the fritters sticking to the skillet. Make sure that you use enough oil in the pan and properly drain and dry the zucchini before preparing the batter to ensure that the binding agents, such as flour, egg, and breadcrumbs, can effectively hold the fritters together.
What tastes good with zucchini fritters?
These easy low carb zucchini fritters would taste amazing with juicy proteins like my Air Fryer Frozen Salmon, Pistachio Crusted Chicken, and Joojeh Kabab Recipe.
Storage
Store any leftover low carb zucchini fritters in an airtight container in the fridge for up to 5 days.
To freeze, we recommend wrapping them in paper towels and plastic wrap before placing them in a freezer-safe bag or container. Store them in the freezer for up to 3 months.
More Recipes You’ll Love
- Spicy Garlic Shrimp
- Crispy Butterflied Chicken Legs
- Sweet Chilli Halloumi Recipe
- Air Fryer Acorn Squash
- Frozen Chocolate Covered Raspberries with Pistachios
Low Carb Zucchini Fritters (High Protein)
These crispy keto zucchini fritters are my low-carb spin on traditional fritters. Each bite is savory, cheesy, and full of flavor!
Ingredients
- 2-3 zucchinis, grated
- pinch of salt
- 3 shallots, divided
- 4 garlic cloves, divided
- 2 large handfuls cilantro, divided
- 2 eggs
- 1/2 cup finely shredded parmesan cheese
- 1/2 cup mozzarella
- 1/2 cup low-carb Kaizen Lupin Flour
- fresh cracked pepper, to taste
- 1 tablespoon onion powder
- 1/2 tablespoon chili flakes
- 2-3 tablespoons avocado oil
- 3 tablespoons sour cream
- 1/2 jalapeño
- juice of 1 large lime
Instructions
- Grate the zucchini and add it to a bowl or colander. Sprinkle with some salt, and let it sit for 15-20 minutes to release moisture. Using a kitchen towel or cheesecloth, squeeze the grated zucchini really well to squeeze out the water.
- Add the zucchini to a bowl. Add 2 finely chopped fresh shallots, 3 cloves of minced garlic, a handful of finely chopped cilantro, eggs, shredded parmesan, mozzarella, and my low-carb Kaizen Lupin Flour.
- Season the "batter" with a couple generous pinches of salt, lots of fresh cracked pepper, onion powder, and chili flakes.
- Mix the batter very well. Then scoop out the batter and shape it into fritters.
- Heat a pan over medium heat. Add the avocado oil and pan-fry the zucchini fritters until golden brown on each side, about 3-5 minutes.
- To make the optional sauce, process sour cream, 1 small shallot, 1 clove garlic, jalapeño, a large handful cilantro, lime juice, salt, and pepper. Process well, taste, and adjust.
- Serve the fritters with the sauce and enjoy!
Notes
Store any leftover low carb zucchini fritters in an airtight container in the fridge for up to 5 days.
To freeze, we recommend wrapping them in paper towels and plastic wrap before placing them in a freezer-safe bag or container. Store them in the freezer for up to 3 months.
