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Low-Carb Zucchini Fritters

4.7 stars, average of 215 ratings

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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.

Update: Based on your feedback, recipe has been re-tested and updated.

Hands-on Overall

Serving size 2 patties

Allergy information for Low-Carb Zucchini Fritters

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 patties)

Net carbs3.9 grams
Protein9.9 grams
Fat24.7 grams
Calories278 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs6.3 gramsFiber2.4 gramsSugars3.5 gramsSaturated fat4.5 gramsSodium749 mg(33% RDA)Magnesium60 mg(15% RDA)Potassium420 mg(21% EMR)

Ingredients (makes 4 servings)

  • 2-3 medium zucchini, grated (450 g/ 1 lb)
  • 1/2 cup almond flour (50 g/ 1.8 oz)
  • 1/3 cup grated Parmesan cheese or other hard cheese (30 g/ 1.1 oz)
  • 2 large eggs
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil (60 ml)


  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.
    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.
    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.
    Low-Carb Zucchini Fritters

Ingredient nutritional breakdown (per serving, 2 patties)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
2.4 g1.4 g0.4 g19 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Parmesan cheese
0.2 g2.7 g1.9 g29 kcal
Egg, whole, raw, fresh
0.2 g3.1 g2.4 g36 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Total per serving, 2 patties
3.9 g9.9 g24.7 g278 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (19)

I just did the recipe, but I guess I should have read the comments below.
The taste was really nice and I had it with Quark.
The consistency not so much, mine were also very mushy, so will try the trick with the salt to get more water out.
I‘m wondering if maybe the kind of cheese also into the consistency- i used pecorino Romano....
Unfortunately they also don’t appeal to the kids 😞

Hi Tonia, I made this once or twice and the fritters are a little more on the moist side rather than the crispy side. Here's what helps:
1) Make them smaller and flatter so they can crisp up better.
2) Try spiralized instead of grated zucchini. I've been making a similar recipe to this one and I think it really makes a difference if you can use spiralized rather than grated zucchini (to the texture).
3) It may also help to add 2-3 tablespoons of flax meal or more cheese. I hope this helps!

Update: we have re-tested and updated this recipe to improve the texture.

I followed this recipe to the letter. They turned out awful. They never did brown well and tasted floury, dry and horrible. I'm going to lay them out on a cookie sheet and bake them in the oven. Otherwise, a complete waste of good zucchinis.

I made them last night and they were quite good. I did add some garlic and curry powder just for flavor. I don't see how 1/4 cup almond flour could taste floury but maybe if you used coconut flour? Or defated almond flour?? An extra egg would help. Mine were golden brown so if yours didn't brown then maybe you cooked them on a very low heat?

I can't actually rate this recipe because I messed up on it and ended up with a whole different dish instead. I don't have a mixer right now, just a blender, and it turned tge mixture soupy. So instead of dumping it all out, I dumped it into a soup pot on medium low, added another tbsp of almond flower, another tsp of butter, about 4 cups of almond milk, a tbsp or 2 of heavy cream, 1/2 cup of shredded parmesean and a little garlic powder, and voila! Zucchinni and cheese soup! I served that on the side of the broiled salmon I made tonight. It was a hit! I'll be sure to try it again and see if I can get it.

I LOVE how you saved this recipe! I need to try that because the flavours sound amazing in a soup 😊

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.

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

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.

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

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

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

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

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

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

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

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

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