Keto Zucchini Fritters

Why This Is Strictly Keto

Regular fritters are bound with wheat flour and often breadcrumbs. Here the batter is just grated zucchini, eggs, a little almond flour and grated Parmesan — whole-food ingredients that crisp up golden in the pan without any starch. Each serving lands at about 4g net carbs.

Ingredients

• 1 lb zucchini (about 2 medium), coarsely grated
• 1 teaspoon salt
• 3/4 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 2 large eggs
• 1 clove garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil or avocado oil, for frying

Instructions

1. Draw out the moisture: Toss the grated zucchini with the salt in a colander and let it sit for 15 minutes. Transfer to a clean kitchen towel and wring out as much liquid as possible — you should be left with about 2 cups of dry pulp.

2. Make the batter: In a bowl, combine the squeezed zucchini, almond flour, Parmesan, green onions, eggs, garlic and pepper. Stir until evenly mixed.

3. Shape: Scoop about 3 tablespoons of batter per fritter and flatten gently into patties roughly 1/2 inch thick.

4. Fry: Heat the oil in a large skillet over medium heat. Cook the fritters in batches, 4-5 minutes per side, until deep golden and crisp. Don’t crowd the pan.

5. Drain and serve: Transfer to a paper-towel-lined plate. Serve warm with sour cream, a lemon-garlic aioli or a dollop of pesto.

Nutritional Info (per serving, approximate)

Tips

• The single most important step is squeezing the zucchini bone-dry — wet pulp makes fritters that steam instead of sear.
• Let the first fritter cook fully before flipping; it firms up as it browns and holds together better.
• They reheat well in a hot skillet or air fryer; avoid the microwave, which softens them.