Healthy Low-Carb Zucchini Fritters

4.5 stars, average of 33 ratings

Healthy Low-Carb Zucchini FrittersPin recipeFollow us 88.0k

These low-carb zucchini fritters are an easy and healthy way to use summer’s abundance of zucchini!

One serving contains less than 5 grams of net carbs and you will only need a few ingredients. These fritters are great for those who keep their carb intake low. They are best served as a side dish or keto appetizer.

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Hands-on Overall

Nutritional values (per serving, 2 patties)

3.2 grams 1.8 grams 6.3 grams 19.8 grams 3.5 grams 216 calories
Total Carbs5grams
Fiber1.8grams
Net Carbs3.2grams
Protein6.3grams
Fat19.8grams
of which Saturated3.5grams
Calories216kcal
Magnesium41mg (10% RDA)
Potassium359mg (18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (12%), fat (82%)

Ingredients (makes 4 servings)

  • 2-3 medium zucchini, grated (450 g/ 1 lb)
  • 1/4 cup almond flour (25 g/ 0.9 oz)
  • 1/4 cup grated Parmesan cheese or other hard cheese (23 g/ 0.8 oz)
  • 1 large egg
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil (60 ml)
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Instructions

  1. Squeeze out the water from the zucchini using a tea towel or your hands. Place the zucchini in a medium mixing bowl with the remaining ingredients (apart from the olive oil) and mix well.
    Healthy Low-Carb Zucchini Fritters
  2. Heat the oil in a large nonstick skillet over medium high heat. Divide the zucchini mixture into 8 patties and fry 2-3 minutes per side until golden and crisp and serve.
    Healthy Low-Carb Zucchini Fritters
  3. Store leftover fritters in an airtight container in the refrigerator for up to 5 days. To reheat simply place in toaster oven for 5-7 minutes or refry for 1-2 minutes per side in a bit of oil.
    Healthy Low-Carb Zucchini Fritters
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (12)

Just made these and even though we excessively  squeezed the water out of the squash, they were still extremely moist which made for soggy centers. Next time I think we will salt the squash to draw out the moisture before frying.

Reply

Thanks for the tip Lizzy, that's right, adding salt to the grated zucchini will help draw more moisture out!

Reply

Made these this morning. Awesome!!  I have some ideas for making these into muffins. Thanks for a great recipe. I'm assuming the fat macro includes the 1/4 cup of olive oil.

Reply

Thank you Dan! Yes, the macros include the 1/4 cup of olive oil 😊

Reply

How many calories are in one serving? I didn't it posted.  (Sorry if it's there and I missed it.)

Reply

All nutrition facts are in the blue table (see above). I hope this helps!

Reply

The recipe says to combine the zucchini with the remaining ingredients. Does this include the olive oil?

Reply

It's all of the ingredients apart from the olive oil which is used for cooking (I added a clarification). I hope this helps!

Reply

Looks like a great recipe to try! I wonder if I could bake them in my muffin top pans?

Reply

Hi Nissa, you definitely can! I'd bake them at 200 c/ 400 F for 15-20 minutes.

Reply

Hi, love the idea of this recipe....any chance of a sub for the cheese, to make it dairy free please?

Reply

I think you can. I'd try a tablespoon or two of ground flax seeds instead.

Reply