These Zucchini Fritters Saved My Snack Time (and My Sanity)
Alright, let me tell you—I've made every kind of fritter under the sun (or at least it feels that way), but these zucchini fritters? The first time I made them, I was half-distracted by a phone call from my cousin, and somehow they still turned out crispy and golden. There’s something about zucchini that just soaks up flavor, but in a good way, not like a sponge that's lost the will to live. Plus, they’re keto, so they won’t knock me out of my groove when I’m on a low-carb kick—though, honestly, even my kids will eat them without complaint. Minor miracle, that.
Why You'll Actually Want to Make These
I make these whenever I’ve got a rogue zucchini rolling around the fridge drawer (which is more often than I care to admit). My family goes crazy for these, especially if I serve them with a dollop of sour cream or that fancy Greek yogurt dip I found on Serious Eats last year. Even my husband—who once swore off anything green unless it was a pickle—comes back for thirds. Sometimes the fritters get a little too brown if I get distracted (looking at you, group chat), but honestly, they’re even better with a bit more crunch. You know what I mean?
What You'll Need (And a Few Cheeky Swaps)
- 2 medium zucchini (or 3 if they’re those scrawny, end-of-summer ones)
- ½ teaspoon salt (I sometimes use garlic salt if I'm feeling wild)
- 2 eggs, beaten (egg substitute works fine, but it’s a bit less fluffy)
- ½ cup almond flour (my grandmother swore by hazelnut flour, but I just grab whatever is handy)
- ⅓ cup grated Parmesan (pre-grated is fine—don’t let the food snobs get to you)
- 2 green onions, chopped (or a handful of chives if you’ve got them; once I used shallots—turned out pretty good actually)
- ½ teaspoon black pepper
- Olive oil for frying (though I’ve used coconut oil in a pinch and nobody noticed)
- Optional: a pinch of dried oregano, chili flakes, or whatever oddball spice is lurking in your cupboard
How I Actually Make 'Em
- First things first: grate your zucchini using the big holes on a box grater. Seriously, don’t bother with the fancy food processor here unless you’re feeling energetic. Put the grated zucchini in a colander, sprinkle it with the salt, and let it sit for about 10 minutes—this is where I go check the mail or scroll Instagram.
- Come back, then squeeze the heck out of the zucchini to get as much water out as you can. I’ve tried skipping this step (bad idea), and ended up with soggy pancakes. Not good.
- In a big bowl, toss together the squeezed zucchini, eggs, almond flour, Parmesan, green onions, and pepper. This is the point where I usually sneak a taste (yes, there’s raw egg, but I like to live dangerously!)
- Heat a good glug of olive oil in a large skillet over medium heat. Drop heaping tablespoons of the mixture into the pan, flattening them a bit with the back of the spoon. Don’t overcrowd the pan—trust me, I’ve made that mistake, and you just end up with a big zucchini mess.
- Cook for about 3-4 minutes per side, or until they’re golden and crispy. Sometimes mine stick together a little, but just nudge 'em apart with a spatula—it’s not a big deal.
- Let them drain on a paper towel. Or, if you’re like me and run out of paper towels at the worst moment, an old clean tea towel works too.
Lessons I Learned Along the Way (Notes)
- Don’t even think about skipping the zucchini-squeezing step. Trust me on this. Unless you want soggy fritters (which nobody does).
- If you use coconut flour instead of almond, add a little extra egg—it gets dry otherwise. Ask me how I know.
- Actually, I find that leaving the batter to rest for 5 minutes makes it easier to handle. Not sure why, but it works.
The Fritter Experiments (Variations That Kinda Worked...or Didn't)
- I once threw in a bit of shredded carrot for color. Tasted great, but definitely not so keto-friendly. Oops.
- Chopped bacon stirred in? A+, especially if you’re feeding someone who thinks everything is better with bacon. (They’re usually right.)
- Tried swapping the zucchini for yellow squash. It worked, but honestly, the texture was a bit weird, almost too soft.
What If You Don't Have a Skillet? (Equipment Chat)
I use my trusty old nonstick skillet, but I’ve also made these in a cheap cast iron pan—just needed a bit more oil. In a pinch, I even tried baking them on a parchment-lined tray at 400°F (about 200°C) for 20-ish minutes. They weren’t as crispy, but definitely edible. So, don’t stress if you don’t have the "right" pan. (Who does?)
Storing Leftovers (If You Even Get That Far)
These keep well in an airtight container in the fridge for up to three days. That said, they’re usually gone within 24 hours in my house. I think they taste even better the next day after a quick zap in the microwave or a couple minutes in the toaster oven. Freezing? I tried it once. Not my favorite—the texture gets a bit odd, but hey, desperate times.
How We Serve 'Em (Family Traditions and Dips)
Straight up, with a good sprinkle of flaky salt, is how I usually eat them—sometimes with a little herbed yogurt dip if I’m feeling fancy. My son likes them with ketchup (I know, but I pick my battles). At brunch, they make a great side for eggs and bacon, or just on their own for a quick lunch.
Stuff I Learned the Hard Way (Pro Tips)
- I once tried to rush the frying by cranking the heat. Bad move—just burnt outsides and raw middles. Medium heat wins, every time.
- If your batter feels too loose, just add a bit more almond flour. Don’t panic. Or, if it’s too thick, a splash of water (or, weirdly, sparkling water) helps.
- I sometimes forget to chop the green onions small enough. Then you get stringy bits. Not the end of the world, but it looks a bit wild.
Got Questions? (FAQ Real-Talk)
- Can I make these ahead?
- Yep, you can. They reheat pretty well, though they're crispiest fresh. Then again, sometimes I like 'em cold from the fridge. Is that weird?
- Can I skip the cheese?
- You could, but they won’t be as flavorful or hold together as well. Maybe add a bit more flour if you do.
- Do I have to peel the zucchini?
- Nope! I never do. The skin is good stuff and adds color. Plus, who’s got time for that?
- Why are my fritters soggy?
- Probably didn’t squeeze enough water out. Or maybe the pan was too crowded. Or maybe the zucchini was feeling especially juicy that day—who knows?
- Can I use regular flour?
- Sure. If you’re not keto, go for it. I’ve done it both ways—honestly, can’t tell a huge difference, but the almond flour version is a bit nuttier.
There you go—my slightly rambling, definitely tried-and-true method for Zucchini Fritters – Easy Keto Snack. If you give it a whirl, let me know how it turned out (or what went sideways—I won’t judge). And if you need more inspiration, check out Low Carb Maven for other keto snack ideas. Cheers to less soggy fritters and more happy snacking!
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- ⅓ cup almond flour
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil, for frying
Instructions
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1Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
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2In a large bowl, combine the grated zucchini, eggs, almond flour, Parmesan cheese, minced garlic, salt, pepper, and chopped parsley. Mix until well combined.
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3Heat olive oil in a large non-stick skillet over medium heat.
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4Scoop about 2 tablespoons of the mixture for each fritter and place in the skillet. Flatten gently with a spatula.
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5Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
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6Serve warm, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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