Easy to make and delicious with a simple dollop of sour cream, these great zucchini fritters also show themselves to be the ultimate low carb “base” for all kinds of incredible things.
These are my new favorite thing ever. Like 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. Born out of the need to use up some CSA veggies while the rest of my family was on vacation, these easy zucchini fritters were one of the best things I have had all Summer.
This is another great recipe I have added to the Basics category because these zucchini fritters can be eaten many ways or made into many things. As I've said before, knowing a few basic recipes gives one a foundation upon which to build many variations. These were one of the easiest zucchini fritters I tested and I am very proud to share the recipe with you.
These savory low carb zucchini fritters have breakfast, lunch and dinner written all over them and I am looking forward to using them as the base of many recipes. Who says we need bread for those eggs?
These zucchini fritters can be made into TORTILLAS!!! Check out my post on Zucchini Tortillas to see how.
The Easiest Zucchini Fritters have 3 net carbs each
[Disclosure: This recipe contains affiliate links to products.]
- 1 pound zucchini or Summer squash or both (450 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 1/2 ounce onion or two medium scallions minced (40 grams)
- 1 1/2 teaspoon lemon pepper
- 1/2 teaspoon baking powder
- 1/2 cup Honeyville Almond Flour (45 grams)
- 1/4 cup Oat Fiber 500 or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour (15 grams)
- 1/4 cup grated Parmesan cheese (30 grams)
- oil of choice for frying
- 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 1/4 cup measuring cup (60 liters?) 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.
I did not even attempt to account for the calories and fat contributed from the oil for frying. The nutritional facts are only for the ingredients in the fritters.
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