These easy low carb zucchini fritters (zucchini pancakes) can be baked or fried and are delicious on their own or with a dollop of sour cream or yogurt. Enjoy at breakfast, lunch, dinner or as a snack.
ZUCCHINI FRITTERS!
These are my new favorite thing ever. I could eat them for breakfast or lunch every day. I like these zucchini fritters plain and right-outta-the-pan, topped with cilantro jalapeno ranch dressing, or topped with sour cream and chives. Need to use up some zucchini? Zucchini fritters may be the best thing you have all summer.
Some recipes are just so versatile you can do anything with them. This easy low carb zucchini fritter is one of those recipes. They move through breakfast, to lunch, to dinner effortlessly. They also make a great snack! I bet some of you have never cooked a fritter before. That's okay. They're super easy and kids love 'em.
What are zucchini fritters?
Zucchini fritters are pan-fried circular pancakes of batter with crispy outsides and a firm middle. They're often flavored with onion and topped with sour cream and chives.
How do you make zucchini fritters?
Grate or shred zucchini, toss it with salt in a colander, let it sit and drain, squeeze it dry, mix with eggs, cheese and flour of choice, then drop spoonfuls into a pan and cook until the zucchini fritters are golden brown on both sides and firm in the middle.
By the way, great low carb fritters can be made out of cauliflower and broccoli, too.
How do you serve zucchini fritters?
Do you need ideas about how to serve your zucchini fritters? I have several low carb ideas you're sure to love.
Breakfast:
- Use them for zucchini fritter eggs Benedict like I did!
- hash brown substitute
- top with scrambles eggs
- top with yogurt and snipped chives and eat as is
Lunch:
- serve with egg salad, tuna salad, or chicken salad on top
- put avocado, rotisserie chicken and melt cheese on top
- top with pulled pork or pulled chicken and coleslaw
- stack them with ham, cheese, and tomato for a fun sandwich
Dinner:
- use as a bun for low carb burgers
- top with a juicy filet mignon
- serve as a crispy side instead of potatoes
- top with chili or sloppy Joe filling
Sauce:
- Remoulade Sauce by Epicurious
- yogurt and dill
- roasted jalepeno aioli
[TIPS] Any leftover fritters should be kept in an airtight container in the refrigerator. Extra zucchini fritters can be frozen. To thaw, place them in the refrigerator over night. To reheat zucchini fritters, place them in a non-stick skillet sprayed with oil and heat on both sides until warmed through to re-crisp or heat in a microwave.
Low Carb Zucchini Fritters are 3 net carbs each
[This recipe and post contain affiliate links. Purchasing through a link may result in my earning a small commission at no expense to you.]
Low Carb Zucchini Fritters
Ingredients
- 1 pound zucchini or Summer squash or both (450 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 ½ ounce onion or two medium scallions minced (40 grams)
- 1 ½ teaspoon lemon pepper
- ½ teaspoon baking powder
- ½ cup almond flour (45 grams)
- ¼ cup oat fiber (15 grams) (or 2 tablespoon coconut flour)
- ¼ cup grated Parmesan cheese (30 grams)
- oil of choice for frying
Instructions
- Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
- Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
- Stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
- Drain the zucchini fritters on a paper towel before serving. Makes 8 with one fritter per serving.
Notes
Nutrition
Becky
Made these 5/20/24 - Soooo good and super easy to make! I've made these a few times now and have used fresh onions and minced dried onions, fresh parmesan and the stuff in the green cannister, lemon pepper or black pepper. I also shred my zucchini instead of grating it and I use a tea towel to squeeze out all of the extra moisture. They came out delicious no matter what substitutions I made. I used my air fryer to cook them. Spray both sides of the fritters with avocado oil. Air fry at 375 for 8 minutes, flip over and go for another 4 to 5 minutes. They turn out nice and crispy on the outside and soft on the inside. I definitely recommend this recipe.
Sarah Nave
Just made these for breakfast. They tasted very nice , I added a few herbs and just put a little cheese on top. I also adjusted the ratios for servings and had no problem with my cakes staying together. Thank you for this low carb option of a childhood favorite.
Leah
Great recipe but it says vegetarian , which if using Parmesan it's not !
There's a great vegetarian alternative in the UK
Kim Hardesty
Hi Leah. It is ovo-lacto vegetarian but not vegan. Yes, there are great vegan subs for cheese nowadays. Thank you so much for reminding me. -Kim
Mike
Hint to get water out:
Shred it, freeze it, thaw it, squeeze it then put in a larger cotton towel and squeeze more
Fred
These were very good!!
I just wish there was some other way to squeeze the moisture from the squash. I used coffee filters and it was ok, but not really.
I baked these on a silicone mat on a sheet. 400° oven for 15 minutes, flipped them over for 15 minutes more. Came out beautifully.
Kim Hardesty
Hi Fred. I'm glad you liked the fritters. I use clean hands to squeeze out the zucchini, but it can also be put in a clean tea towel and the moisture wrung-out. Letting the moisture drip through coffee filters seems a little inefficient to me, but if it works, then great! -Kim
Roz
Really awesome low carb recipe. I used veggie spray and yes, they need to be readjusted after flipping, but go back together easily. I personally like to save my calories and fat for something more interesting than oil. I also used sheep's milk feta cheese. These are ah-mazing! Taste like Spanakopita only better. It would be a great snack if any were left that is!!! Hubby and 16 y.o. son helped me to devour. I ate three and I am super stuffed. So tasty. Big fan, so glad I found your site. Thank you for the yummy nosh!!!
Nancy
I've made these a few times now and love them ! However, they never see to sta together...I'm just wondering when you say " grated parmesan cheese" do you mean whole milk cheese or the already processed parmesan cheese?
Thanks
Kim Hardesty
Hi Nancy. Which low carb flour are you using? I use oat fiber and never have a problem because it gets thick because of its fiber content. Almond flour may not hold together as well. I used Parmesan cheese that I grated myself, but I have used the pre-grated before (NOT in the green can) and also the pre-shredded. If using almond flour you might want to use Mozzarella cheese or Monterey Jack instead of the Parrmesan and maybe use 1 - 1 1/4 cup. -Kim
Danielle
Over all a great recipe for zucchini patty. Holds together nicely. I think when I make these next time I’m going to leave out the lemon pepper completely. For some reason the lemon pepper just didn’t taste right with the recipe. Overall awesome recipe thank you for sharing.
Stephanie
Were delicious!! I used avocado oil and wipe the pan out halfway through because the oil and remnants of other patties start to burn and ruin the flavor for the rest of the patties...I learned my lesson!! I did add 1tsp each of onion powder, garlic powder, and 1/2 tsp oregano & pinch of red pepper flakes to resemble Italian seasoned bread crumbs. I also grated an onion as opposed to chopping it & I also made them into smaller patties and the recipe (2 zucchini) made about 14 patties.
Linda
Could I substitute leeks for onions?
Kim Hardesty
Absolutely! -Kim
Carole
These are delicious! I am going to add more onion next time though.
Gillian
These are AMAZING! I tried them both in fritter format (pan fried in bacon grease, so yummy) and in tortilla format (baked in oven) but I didn't have parchment paper so the oven batch stuck badly to the pan; still delicious but messy. So from here on I'll just make the fritters on the stovetop. I love zucchini and this recipe is better than my previous version using regular flour. LOVE LOVE LOVE.
Pat
Delicious not as pretty as yours but they will be much better looking next time. Thank you so much for this recipe. Loved it.
Kim Hardesty
I'm happy you enjoyed the recipe, Pat. Enjoy the rest of your week. -Kim
Dawn
I love these fritters and they are very easy to make. Also forgiving with the ingredients as I have spiced them several different ways and they are still delicious
Wendy
Making it now, added some feta cheese for flavor as i cant use onions or garlic and used gluten free flour blend (tapioca flour mostly) and some coconut flour. Can’t wait to taste them with a sour cream and dill topping. Thanks!!
Baker Judy
Hi Kim, This is the first of your recipes I tried. We really loved them. Finally, I know I don't need to use matzoh meal to make them. I loved with sour cream, which I don't usually use on potato pancakes.
I think it's really important to flatten the fritters. I kept the first ones thick. They fell apart when i flippped them.
Looking forward to trying more of your recipes!!
Peggy
You mention baking in oven, but I don't see instructions. Can you clarify? Big Thanks 😊
Kim
Hi Peggy, try 375 for about 20 minutes. You can always brown them under the broiler or in a pan if you want them more brown. -Kim
Baker Judy
great idea! Thanks!
Patricia Terra
Has anybody tried making these in an air fryer?
Kim Hardesty
I haven't yet, but I bet they'd be great!
Darlene
Do you measure the zucchini for the recipe after you have shredded and drained/squeezed all the water off? Or do you measure it just after shredding it BEFORE you drain the excess water off? Thank you.
Kim
Hi Darlene, measure BEFORE you shred and drain. -Kim
Darlene
Thank you Kim for your reply. That is helpful to know!
Melissa
Just made these p far so good. I didnt have oat fibre so I used whole psyllium husk same amount. I think I strained to much water out of my zucchini it wasnt battery at all like I think a couple people found. So I added a little bit of water back in just to make it more battery. So next time I wont squeeze as much water out. I used a good amount of avo oil as that's whatvi like for high heat to cover the bottom of my cast iron pan and then a little extra. Mine did not stick at all. I keep my cast very well season so I never have sticking problems though. I have more stuck stick with nonstick. I have a gas range so I cooked mine on a lower temp for 3.5- 4 min. And I did them a little less then 1/4 cup just so I could fit 4 in a pan and really flatten it out so it's not soggy. In eating them right now and they turned out fantastic! Also I did 1 tsp lemon pepper and 1/5tsp of garlic powder. I made these for my son but I dont know if there will be any left by the time he wakes from his nap. Thanks for the recipe!
Linda Seaman
Question:. Could I use CarbQuik baking mix to coat? Almond and coconut flours seriously do not agree with me! If you were using it, how much for your original recipe would you suggest? I would sift it well, first. TIA, Linda
Kim
Hi Linda. I would try 1/4 cup and see how the texture is. I can't remember how absorbent Carbquick is, so start with a smaller amount and add more if needed. -Kim
Marilyn Painter
Just finished making the zucchini fritters! They are awesome! I used almost 1/2 tsp lemon pepper, based on the comments. Next time I will use about 3/4 tsp. But, they are awesome! Made mine in the waffle iron. Next timeI'll try them in the skillet. Honestly, I could eat the entire recipe. Since I'm counting carbs - I won't. Thanks for sharing your recipe Kim.
Janice Peterson
EPIC FAIL! Not sure what I did wrong. They didn’t stay together- they would stick to the bottom of my no stick pan so all the brown crunchy part was gone. It fell apart. By the last one the entire pan was full of zucchini parts floating around. It wasn’t anything call like a pancake batter it was more like wet hash browns....? Idk. The flavor was great! But mine looked absolutely nothing like the photo posted here. Tips are welcome.
Kim
Hi Janice. Try cooking at a little lower temperature for a longer time. Did you use plenty of oil - enough to coat the bottom of the pan? Did you use a cast iron skillet or a non stick skillet? Make sure the pan is up to temperature before cooking. Also, dig into the pan and wiggle the spatula when preparing to flip. I make sure they are unstuck from the pan before I try flipping. These do not have a batter like pancake batter. You are correct in that they are a little more like hand browns. Oat fiber produces more "batter" than almond flour does. I used oat fiber in the fritters in the photos. Each substitution will yield a different result and texture. I hope some of this helps. -Kim
Nat
My batter wasn’t exactly batter but more like a dough... did you add any sort of milk / other liquid that’s not listed?
Also, does the batter keep for a day in the fridge?
Kim
It shouldn't be a dough. I'm not sure what happened. Because of the grated zucchini, it is thick (not like a pancake batter) and should be scooped and placed into the pan then flattened out. I used a measuring cup to scoop and tapped it out into the pan, then flattened/shaped it with my spatula. -Kim
Dianne
Very tasty! Made in a nonstick Belgium waffle iron and it worked great. Did a couple of smaller dallops per batch and served with a Kefir ranch dressing sprinkled with a bit of Feta!
Kim
Sounds delicious, Dianne. I had success with my waffle iron one time, but they stuck terribly the next time. I have a cheap waffle iron, so that was probably why. I love the sound of the Kefir ranch dressing and feta - tangy and delicious! -Kim
ana m
Is it ok to make the batter and let it sit overnight in the fridge?
Kim
I haven't tried it Ana. It might get watery. -Kim
Diane U. Aultman
I can't rate yet but will when I've made them. Kim, can I use all coconut flour as I currently don't have blanched almond flour and the non-blanched doesn't seem to work well.
Kim
Sure, Diane. You will have to go by feel as I don't know the exact amount for all coconut flour. -Kim
Noshima
Hi Kim,
In the recipe you mentioned aots.
Are oats KETO friendly?
Kim
Hi Noshima. Oat fiber is just the outside husk of the oat groat that is ground into a powder. It is almost entirely fiber. Some people will use oat fiber and purists will not. I find that oat fiber can add nice texture to baked goods - much like coconut flour, but without the coconut taste. It's a nice option for those who are allergic to coconut flour. -Kim
Remy
These were a huge disappointment to me.
Kim
I'm sorry you didn't like them. What was it about them that you didn't like? -Kim
suki
me too. First they were waaaay too wet. Then I added more coconut and almond flour and they just couldn't stay together.
Brittany Jackson
I tried my best, I even added more things and they would just NOT hold unless I let them cook so long they burned to a crisp. Not only that but the lemon was overwhelming. I would recommend halfing the amount of lemon pepper.
Kim
Hmmm. I'm sorry this recipe didn't work for you, Brittany. I'm not sure why it didn't hold together for you as I make this recipe frequently to eat with my eggs for breakfast. I do get that different brands of lemon pepper have differing amounts of dried lemon juice and zest and may need to be adjusted to your palate. You may want to try baking them as others have done. -Kim
Brittany Jackson
I'm going to try it again! They were good in theory but so lemony for me! I think I'll try a dash of that and sub in garlic and onion powder. Maybe an extra egg too. I love the idea and used them for a sandwich. Flavor was good except the lemon. so its probably me!
Kim
Okay, Brittany. I have a newer pan than what I used originally for the recipe and found that I have to use a little more oil and cook on a lower temperature for a little longer time. I hope the recipe works for you and that you like it. -Kim
Denise
I also had the issue with the fritters falling apart. Flavor is good but will not hold together. I used small eggs, so added a 3rd egg. Also used almond flour with 1/4 c coconut flour. Don't know what i did wrong. Maybe the coconut flour is the issue? I am so not a baker so i know nothing about what i could use to help bind this batter! But until i figure it out, i will just eat this as a sort of hash brown mash with eggs on top! Great flavor!
Kim
Hi Denise, my batter was a little wet, enough for it to hold together, but not runny like a pancake. I don't know what the difference is between small eggs and large eggs. If using the coconut flour again, start with 2 tbsp and let it sit for a minute before adding any more. coconut flour is very absorbent. The oat fiber gets a little sticky and helps hold the fritters together where as the coconut flour doesn't. That may be the difference. Sometimes subbing ingredients will get you close, but not the exact result as the original recipe. -Kim
karen
any suggestions on what oil to use?
Kim
Sure Karen. You can use a trusted brand of light olive oil or avocado oil. -Kim
Denise
These were great. Instead of frying them, I cooked them in a waffle maker and they turned out great.
Kim
Yes! I love doing them in a waffle maker, Denise. Thank you for mentioning that. -Kim
Jean
Cld I use ground almonds instead of almond flour and also cld I add guar gum to help bind it please?
Kim
Yes, Jean, I think those changes would work. -Kim
Sara MJ
Hi, how many fritters are one serve?
Kim
Hi Sara. The recipe makes 8 fritters with one being a serving. -Kim
Joan
So delicious! I wonder if they can be baked instead of fried?
Kim
Yes, Joan. People have been baking at 400 F for about 20 minutes and flipping half way. The time will depend on your oven. Enjoy. -Kim
D. Smith
Never really a zucchini fan, but I and the family love these! I actually get requests for them!
Erwin Emery
Started with the zucchini fritters and Love them
Thank You
Karen Churma
Could you do these in an air fryer??
Kim
I've never used an air fryer, Karen. -Kim
Dina Taylor
I think these would be better made in a frying pan and reheated in an air fryer.
Teija
I used one, delicious.
Peggy
These lookso good. I am going to try and cook in my waffle maker. Hope they turn out. Thanks for the recipe.
Kim
Thanks, Peggy. I have cooked them in a waffle maker. I like to add a little more cheese. -Kim
Nicole
Hi Kim,
Thank you for ring this fantastic recipe! I fried my zucchini fritters in avocado oil and they had Such a nice flavour. Definitely a household favourite!
Sal
Hi Kim,
I am new to keto on a budget, and want to eat something delicious. I only have coconut flour at hand. Please tell me how to substitute for almond flour, I mean measurement wise.
Kim
Hi Sal. Is this a general question or just for this post? If it's a general question, then you can't do a straight sub of coconut flour for almond flour since coconut flour is so absorbent. Coconut flour recipes are tested and tested until they are right. I suggest that you find recipes that are specifically developed for coconut flour. I have several on my blog as do other bloggers. I have a chocolate pound cake, zucchini bread, muffins, and a crepe recipe that uses coconut flour. I also have a chocolate mug cake that you can sub 1 tbsp of coconut flour for the almond flour (add 1 tbsp of oil instead of the water) - I give the recipe in the comments. I hope this helps. Let me know if you have any more questions. -Kim
Rowena
I substitute coconut flour at 1/3 of what a recipe calls for and add an extra egg. So if the recipe calls for 1 cup flour, use 1/3 cup.
Derek
These are just great! I would encourage patience with these just like when you make crispy-skinned fish. They seemed a little wild in the pan at first. Wait the full three minutes and they will crisp up and release from the pan intact. I used all almond flour (3/4 cup). Also, I grated fresh lemon zest and cracked black pepper in lieu of the lemon pepper. Divine!!
Christina
Great recipe. After following directions I thought the batter too dry so I added a third egg. Delicious and a wonderful, needed change from eggs for breakfast. I would caution those that haven’t cooked a lot, to carefully add and turn the fritters away from you so oil doesspash towards you and to wipe out the pan between batches,
Kim
Thanks for your tips, Christina! -Kim
Jason
Just made these to go with some grilled round steak. We had too much zucchini and squash from our garden, and this was the perfect thing to use it in. We shredded one of each and mixed it together, and just added a little extra of the other ingredients. They were fantastic! They came out a little better when we lowered the temp on the oil (about medium heat) and squished them thin.
Kathleen
Awesome recipes!
Love using veggies!
Shawna
How much is 1 lb? I just grated a huge one and got 10 cups of shredded. It's all in the freezer now so cup equivalent would be helpful!
Kim
Hi Shawna. I just Googled it and found that 2 cups of packed grated zucchini is about 1 pound. -Kim
Marta
Made those yesterday and added some chopped jalapeño ... they were they delicious! Did anyone else had an issue with them falling apart while frying? I had to make them bite size in order to keep them whole.
Mary
These were absolutely AMAZING!!!
I found a recipe for a low carb cheese and herb spread/dip and added some diced smoked sockeye salmon to it, then used that as a topping for these fritters. It was not only the best keto dish I've ever made, it was the best overall dish I've ever made! They were so delicious I knew immediately they could be used as a base for other things like adding some diced ham/bacon and onion to make loaded "hash browns".
SO many things you can do with these! They're SO tasty!
Megan
These are my new favorite thing!! I actually didn't realize I was out of lemon pepper so I did 1.5 tsp black pepper and 1.5 tsp Old Bay spicy. Wow! So quick and easy. I'm pretty sure they'll freeze well too. I'll be meal prepping these in the future!! Thank you for the recipe.
Helen
I want to try some of your recipes!
Kim
Welcome, Helen. I hope you enjoy some of them. -Kim
Jenn
Great recipe! We didn't bother with the gluten free flour and used almond flour for the entire recipe. We didn't have lemon pepper so we added 2 Tablespoons of Curry Powder to add some flavor instead - the result was amazing. It's been 2 days and we've already made this recipe twice!
Kim
I love the idea of adding curry powder! I'm trying that next. Thanks for sharing! -Kim
Nicole
Omg these are so freakin tasty! I topped mine with keto avocado egg salad....... Yum! I cannot wait to make these again.. Thx for the recipe
Saundra
Thank you so much for all your tasty recipes. You saved me from boring food while doing keto.
Suparna
Hi Kim
I have to be dairy free, is it ok to leave out the cheese or should I sub another egg in to help with binding? Thanks for all your recipes, just wish I could eat dairy but it triggers insulin for me.
Kim
Hi Suparna. Yes, you can omit the cheese - it does help bind a little but it's mostly there for the flavor. If you want to add a cheese flavor you can add some nutritional yeast. I don't think you would need a whole other egg... I wouldn't add another or partial egg unless the mixture seemed dry. If it's a little too wet, try adding a little more oat fiber, almond flour, or coconut flour. I hope this helps. -Kim
JudytheBaker
I'm so glad you answered this question! This is the first night of Chanukah, and I made another recipe with omitting the cheese last night. It was tasty, but hard to control while frying. Close to falling apart.
I have a Chanukah pot luck next week, so will do a dry run of yours for that. Thank you ever so much.
Virginia Griner
This is a good recipe. We topped it with salsa. Will make this again!
trevor
what do you class s a serving 2-3 or just 1?
Kim
Great question, Trevor. I count one as a serving. -Kim
Dena
This looks yummy!! I like the yogurt suggestion. I find that plain Greek yogurt tastes like sour cream when used with savory foods.
Pam
I'm eating real healthily these days which of course means eating lots of veges and fruit. I'm not crazy about either of these two food groups so I'm always looking for innovative ways to cook them. I just made these for lunch and I just can't believe how good they are. I love potatoes and these are a great substitute. I had them with plain yoghurt and dill. Thanx for the recipe.
Kim
I'm so happy you are finding recipes for veggies that you like! Thanks for sharing, Pam. -Kim
Astrid
I didn't have lemon pepper, but I did have a lemon to zest and also added some fresh juice. These are MAGNIFICENT!!
My favorite of your three fritter permutations!! Thanks so much!!
Kim
Great! Thanks so much Astrid! Have a wonderful weekend. -Kim
Diana
So if you dont have Oat flour you can use all almond flour
Kim
Absolutely, Diana. Oat fiber is more absorbent than almond flour, so you may need to use just a little more. -Kim
Wendy
These really hit the spot for lunch today. I may have eaten a whole batch made from halving the recipe. Lovely with siracha and parma ham
Sharon
If i have a non stick frying pan will i still need to add oil? Trying to make them as healthy as possible with still tasting good
Kim
You know Sharon, if you do not follow a low carb diet and want to keep the amount of fat usage down in your general cooking, I highly suggest buying a Green Pan. I purchased one from Target over two years ago and use it 3-4 times a day. It was so slippery the first 6 months I bought it that I had a hard time flipping things in it and oil just ran around the pan instead of coating it. I have not been careful to use only approved utensils on it and am looking to replace it. I am going directly to Green Pan to purchase their premium line which is not supposed to be scratched or gauged by metal utensils.
To answer your question, yes, spray the pan with baking spray or use a little oil. Pan frying has a nicer result than baking, but you can bake them in the oven, too. I didn't experience any sticking in my green pan with a little oil and in my cast iron skillet, I use enough oil to coat the bottom when I swirl the pan. I hope this helps. -Kim
Debby
I just made these and they are delicious. I followed it exactly except for the oat fiber which I didn't have - I substituted psyllium husk powder instead. Also I didn't have lemon pepper so just used regular pepper. This hit the spot - my husband was put on a keto diet about 5 weeks ago and we are in desperate need for new menu items.
Kim
Great Debby! I'm glad you and your husband like the recipe. I love these as a base for poached eggs and hollandaise and also as a snack. Thanks for taking the time to leave a comment and rate the recipe. Good luck to you and your husband. -Kim
Ana
Hey! I want to make these but I cannot find almond flour. Can I use maybe buckwheat flour as I'm gluten free?
Kim
Absolutely, Ana. -Kim
Diane
I made these and love them!! It stops the craving for fried food! Really delish!
Kim
Great, Diane! And, they can be eaten so many ways. We just had some with pulled poke and eggs. Enjoy! -Kim
Christie
What temperature and for what amount of time would I cook these in the oven for? Do you need to use oven paper?
I just made these in a pan but was hoping oven baking would be healthier and that they might stay together better.
I plan to have mine with a tomato chutney for breakfast. I made a double batch and added corn to half of my recipe.
Thank you
Kim
Hi Christine. I would cook at 400 for 8-10 minutes a side. I think they did not hold together because of the corn. I bet the corn kernels kept falling out of the fritters. This recipe doesn't make a batter like those made with flour, so just using the zucchini is important for it to hold together. I hope you have better luck baking in the oven. -Kim
Mama Bug
The zucchini fritters are very good! I made sure to really squeeze the water out for crispy fritters. My family enjoyed them, yummy with sour cream. Thank you for the recipe.
Kim
Great, Mamma Bug! I love recipes the whole family loves. Thanks for taking the time to come back and comment. -Kim
Magriet Cordier
Good day. Just one question please? I am allergic to some nuts and almond's is one of them. Can I replace the almond flour with coconut flour? If I can how much do I use?
Kim
Hi Magriet, great question. Yes, you can use coconut flour. I would try 3 tablespoons and increase from there. You just need enough to help the mixture stick together. Enjoy your day. -Kim
Lil
These look amazing and I can't wait to make them! I have two questions,; to bakeL, what temperature would you recommend and for how long. Also, how many cups of drained zucchini do you think this would be? I don't have a scale so am not sure how much a pound would be. Thank you! Lil
Kim
Hi Lil. I haven't baked them in a long time. I would bake them at 400 for maybe 8-10 minutes a side. How many cups will depend on how much water you squeeze out of the zucchini and how tightly you pack it into a measuring cup. I used about 2 medium sized zucchinis. I weigh at the grocery store when I buy, but I also have a scale at home because some of my readers need the most accurate carb counts I can provide. Enjoy the recipe. -Kim
Bren Carr
Excellent! Soooo good.
Kim
Great! I'm glad you like them, Bren. Enjoy your week. -Kim
Jen
Do you think one could freeze these uncooked and then drop them into a deep fryer to cook? Unsure as to whether they would stay together. Thanks in advance!
Kim
That's a good question, Jen. If you aren't low carb and use flour, then coat it in eggs and crumbs, maybe. I'm not sure they would hold together, but they might! I don't have a fryer to test. What about an air-fryer? -Kim
Kristie
Just wanted to confirm--is the 1/3 - 1/2 c Regular Flour a substitute just for the 1/2 c Almond Flour OR for the 1/2 c Almond Flour AND the 1/4 C Oat Fiber combined? Thanks, can't wait to make this!
Kim
Kristie, use 1/3 cup - 1/2 cup regular flour to replace all of the low carb flour. I told my mom to try 1/3 cup and she said it was good. But, use your judgment because sometimes the zucchini has a lot of water and it may need more than the 1/3 cup. I haven't tried it with the flour myself, but my mother was a wonderful cook. Please let me know of you felt the amount of flour was enough. Enjoy the recipe and have a wonderful week. -Kim
Cindy
I just made these, wow! I only had 1 zucchini so I drained and chopped artichoke hearts to add to it. Used all almond flour and doubled the scallions. It's a keeper!
Kim
Oh, Cindy! I just love the idea of adding the artichoke hearts! I will have to try that for sure. Thanks for taking the time to leave a comment and let me know you like the recipe. Have a nice weekend. -Kim
Toun
These were really delicious!! I baked in the oven instead and had them with avocado mash for breakfast. Thanks for sharing :)
Kim
Sounds like and awesome breakfast, Toun. Thanks for sharing and taking the time to comment. Have a great week. -Kim
Arlene
This recipe looks amazing and will change my life...but 1/4 cup is not 60 litres. 60 litres is 15 gallons. 1/4 cup is about 75 ml. Did you mean 60 millilitres? Cause I can figure this out easily (I'm Canadian) but it might cause a lot of confusion to someone. Thanks for the terrific recipe! I'm making this tomorrow! And the next day and the day after that and....
Kim
You are correct. This recipe was an innocent victim of a new recipe plug in. I have several recipes to correct. I am so sorry. I am in the hospital with my son and the Internet is so bad that I can't correct it. I will fix it this weekend. I am so sorry. It's the best I can do. I included ounces and metric and when the recipe was concerted the program didn't know what to do with all of the numbers. Please bear with me until the end of the weekend. I appreciate you!!! -Kim
Belenda
I can't read the directions because of the ad! For that reason I can't rate this recipe.
Kim
Belinda. I'm very sorry. I will talk to the ad agency about it. Thank you for letting me know. What device were you using? That will help the ad agency is fixing the placement. Again, thank you for taking the time to let me know. Sincerely, -Kim
Reneta
Thanks for the great idea, I will do it this weekend! What is the serving size in the calories table? Is it 81 calories for one fritter?
Thanks!
Kim
Yes, Reneta. One fritter is 81 calories minus any oil for cooking. -Kim
Guinan
Hope these freeze well, so I can have some ready made!
Oh my goodness, your decimals are wayyy off
1 liter = 1000 ml (mililiters)
1 quart = abt. 900 ml = 0.9 ltr (900 ml)
1 pint = 450 ml = 0.45 ltr (450 ml)
1 cup = 225 ml = 0.225 ltr (225 ml)
so, 1/4 cup = abt 0.056 ltr (56 ml)
Kim
Thanks Guinan. I will take a look at the recipe. Ok... I measured each ingredient and then weighed them on my kitchen scale- except for the small measurements. So, the grams are correct and my teaspoons measurement says 5 ml. They do freeze well, put a piece of waxed paper between each fritter and then in a zip loc bag. By the way, I am keeping your little chart for future use. Thank you. -Kim
Guinan
"1/4 cup = 60 LITERS"??? LOL... A liter is a bit more than a quart, so that should be 0.6 liters :)
Guinan
Oooops.. now I went and did it too.... it should be 0.06 liters... 1:16=0.0625
Kim
Hi Guinana. I actually used ml and not liters in the recipe conversion. I have removed them because your kind comment just reminded me that I don't have much experience with metric conversions and I was probably trying to do too much. I surly didn't mean to make it confusing. :) Lol. Have a nice weekend. -Kim
Pat
I tried 1/2 a portion and with only coconut flour, about 30 g. It turned out a bit too floury and doesn't hold together that well. Also use feta cheese. But the taste is so so good I'm going to do it again tonight, with lesser flour. Thanks for the all the time good recipe!
Kim
Hi Pat. I think 30 grams would be around 1/4 cup and that would be a little too much for a half a batch. I think that probably 15-20g would be better, don't you? I'm going to have to try it with the goat cheese. It sounds amazing! Thanks for letting me know about your tweak and how it worked out. Have a great day. -Kim
Stephanie
By faaaar, my favorite site for low carb recipes!!!
If I could put a 1000 stars to this recipe, I would! Not only it is amazingly tasty, I also found a way to have my carb-loaded burger-eating husband to eat all kind of fresh veggies... Finally!
THANK YOU SO MUCH!!!
Ps: I also tried it with brocoli (using the cauliflower fritters recipe), squash and leeks and use slightly salted French butter - I'm a French expatriate and I had to add something from my home country there :)
Kim
I'm so glad you like the recipe. You've made my day Stephanie. Viva French Butter and yay for husbands who eat veggies! Oh, and thanks for my next blog post idea. ;) Have a wonderful weekend. -Kim
BSP
Mmm these might be good as a english muffin replacement in eggs benedict!
Kim
Hi BSP. They are AWESOME as the base for eggs benedict. I have a recipe for Zucchini Fritter Eggs Benedict and a great recipe for an easy Blender Hollandaise that you can check out for ideas on carb counts. Enjoy! -Kim
Patti
I have a similar recipe to this that incorporates feta cheese! It adds a great bite!
Kim
Patty, that sounds delicious! Thanks for sharing. :) -Kim
Kim
Thanks, Sheila! :) -Kim
christie
Delicious!!
Kim
Awesome! Thanks, Christie! -Kim
Caron
I would like the zuchinni fritter recipe
Kim
Hi Caron. Can you not get to the recipe? My recipes are free to anyone who has internet access. Let me know if you need assistance. -Kim
Gail McGuire
Why can't I print the recipe? It sounds delicious and I want to try them but I need a hard copy for my recipe book.
Kim
Hi Gail. On both a laptop and an Iphone, the print icon/button is located below the nutrition box. I'm not sure what device you are using. If you still can't locate it please let me know and what device you are using. Yes, the recipe is delicious. My mother, who is not low carb, subs about 1/3 cup regular flour and just loves this recipe. Have a nice weekend. -Kim
Kyah
Is this 81 calories and 5 net carbs (or is it 3 net carbs) per fritter?
Kim
Hi Kyah. It's 5 total carbs and 3 net carbs. We subtract the fiber in the U.S. -Kim
Cindy
I am going to try these today. They look wonderful. I was wondering if I can freeze them. I have zucchini and yellow squash coming out my ears and thought that would be great way to have it for later. Maybe cook them and freeze between parchment paper??? Let me know what you think. Thanks.
Kim
Hi Cindy. Yes, they freeze well and putting a piece of waxed or parchment paper between would be perfect. I see lots of zucchini and squash noodles in your future! Enjoy! -Kim
Tzipporah
What can I use instead of cheese to make it dairy free?
Kim
Hi Tzipporah, you may not need the cheese. While it did contribute flavor, saltiness and it's binding ability, adding a little more almond flour will help take up the slack in the batter - maybe 1/4 cup more? You could also cook it at a little lower temp for a little longer to help the egg set the ingredients a bit. Let me know if this helps or if you have any more questions. Have a nice week. - Kim
Sarah
THANK YOU BOTH for this - for asking the question and providing the answer! I need to be dairy free and was wondering this very thing. I love that I can look through the comments and usually find the answer to whatever question I have. I'm grateful, Kim, that you take the time to respond to the comments on your recipes.
Kim
I'm so glad you found the answer you needed, Sarah. Have a great week! -Kim
amy
Just made these last night and they were fantastic!! Fit perfectly into my keto diet plan:) Thanks for a great recipe. I am excited I found your website!! Planning on making your low carb French silk pie for Thanksgiving next week!!
Kim
Amy, Yay! I'm glad you liked these and that they fit into your plan. The pie is good! I hope you have a nice Thanksgiving! -Kim
amy
Thanks Kim, just wondering if I can sub a different protein powder for the one you have listed in the pie recipe. I really don't want to buy more:)
Kim
Of course you may substitute. I use the Isopure because it is zero carb, but use what you have. -Kim
Dawn
There is no protein powder listed in the recipe above. Is it the missing ingredient ?
Kim
Hi Dawn. I keep reading the recipe and can't find where it mentions protein powder. Am I just missing it? I didn't use protein powder in this recipe. I used Oat Fiber 500, but also provided ideas for subs like Bob's Red Mill Gluten Free Baking Mix and almond flour. I really like the Oat Fiber, coconut flour makes it taste like coconut, but many people who've made this use almond flour. Is this any help at all? Let me know. Enjoy your day. -Kim
Karen
How are they refrigerated and warmed back up
Kim
Great question Karen. They are great warmed-up. If you warm them up in a frying pan/skillet (no oil necessary) they taste just like day-1. Hope you enjoy them. -Kim
Arlene Klocek
I am impressed with this zucchini fritter recipe.
I plan on trying it, as I love zucchini.
Thank you all for your comments.
Kim
Arlene, I hope you like the recipe. My mother called me the other day to say she made it with flour, about 1/3 - 1/2 cup, and thought they were very good. It is so easy to customize it per your tastes. Let me know how it goes. -Kim
Elaine Markley
Oh. And I can never get more than 8 servings and 1/3, no matter how carefully I measure. ;)
Kim
Elaine, Maybe I added a little more zucchini or didn't squeeze it out as much. I'll change the recipe to reflect a serving of 8 and change the nutritional information. I like even numbers better anyway! Thanks! -Kim
Elaine Markley
Made these again today, because they are SO good. But I made them into tortillas. I sprayed parchment paper-lined baking sheets with my coconut oil spray. Then I put a quarter cup of batter per each tortilla on the parchment paper. I flattened the mounds into 6 inch circles. I baked them in a 400°F pre-heated oven for 25 minutes until they started to brown. Since I'm over 5000 feet in elevation, the time and temps would be a bit different fron those much lower. I would put the oven temp at 375°F and start checkling at 20 minutes. Let it cool a bit before fill8ng. This makes a great tortilla that holds up well as a taco shell!
Kim
Elaine, I'm glad you liked these and thanks for the innovative idea. I'm going to try it this weekend! -Kim
sophie
Obviously the omission of parmesan cheese would alter the taste, but would it also alter the structure?
I don't like the taste of this particular cheese and would like to leave it out.
Please advise :)
Thanks you!
Kim
Hi, Sophie. The cheese actually acts as a binder and as I happen to like Parmesan, Pecorino Romano, and Asiago, it was an obvious choice for me. These fritters would be great with pepper jack cheese, Swiss cheese or any other melt-y type cheese. I might try to grate it a bit more finely though. Just a word of caution - using too much cheese will cause the fritter to stick to the pan. I learned from experience with that one! I hope this helps. Please let me know if another cheese works or if it causes sticking. Have a great weekend! -Kim
sophie
I was thinking of using nutritional yeast...Any thoughts?
Kim
Hello again, Sophie. I haven't used nutritional yeast in about 18 years, when I was a vegetarian. If I remember correctly, it comes in flakes (not unlike fish food) and tastes cheese-y. While I don't think it will work as a binder, I think it would give good flavor. I wouldn't know how much to use. If you are using it as a cheese replacement, the texture of the fritters won't be the same and they may be a bit more delicate. If you are using it as a flavor enhancer - they may taste great! Let me know what you did and how it turned out. :) -Kim
Elaine Markley
Boy, these look great, Kim! And my Costco has been carrying organic summer squash, which is good, since my seeds never really did anything this year. BTW, a quarter cup measure would probably be 60 milliliters, not liters. ;)
Kim
Thanks Elaine, I love zucchini and squash fritters. I love the variety that Costco has been providing lately. I will fix the mistake in the recipe. I will get this metric business some day! -Kim
Edith
Hi Kim, another great recipe! You did mean 1/2 cup almond flour instead of almonds, didn't you? Thanks.
Kim
Yes! Thank you Edith. I'll change that now. Have a nice day. -Kim