These zucchini fritters are easy, cheesy, and low carb. They are crispy on the outside and soft and cheesy on the inside. They make a delicious side dish.
- The zucchini should be finely shredded. This will make it easier to pack and keep the zucchini fritters together. If the zucchini shreds are too thick, they will come apart from the patties.
- The zucchini needs to be thoroughly dried. This is done two ways. First, salt the zucchini to draw out water from the zucchini. Second, wring dry the zucchini with a cheesecloth or similar thin cloth.
- When wringing dry the zucchini, do it in very small batches so that you can really wring it dry.
How to Make Zucchini Fritters
- The zucchini is mixed with eggs, coconut flour, Italian seasoning, cheese and salt.
- Measure out 1/4 cup of zucchini batter and pack it down to keep it compact.
- Pan fry the zucchini fritters in a nonstick skillet until crispy and brown on both sides and fully cooked.
- The fritters are pan-fried with just a little bit of olive oil. I don’t recommend using too much oil because the zucchini will absorb it and that will make the fritters greasy.
- Since these are pan-fried with only a little oil, I highly recommend using a nonstick skillet. The zucchini fritters can be a little delicate, so it’s better to use a nonstick skillet to prevent sticking.
- Use a thin turning spatula for flipping the fritters. A thin spatula will be easier to get underneath each of the fritters in order to flip them.
- To make sure the zucchini fritters get fully cooked, they need to be thin, about 1/4 inch thick.
Zucchini Fritters (Keto, Low Carb)
- 1 lb zucchini
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup coconut flour
- 1 tsp Italian seasoning
- ¼ tsp salt plus additional for salting the zucchini initially to draw out moisture
- olive oil for cooking
- Finely shred the zucchini. Salt and let it sit about ten minutes to draw out the moisture from the zucchini. Drain and wring dry with a cheesecloth or similar thin cloth. You should be left with 2 tightly packed cups of zucchini.
- Add zucchini, cheese, eggs, coconut flour, Italian seasoning, salt into a large bowl. Mix until thoroughly combined.
- Measure 1/4 cup of zucchini batter. Press it down to compact the batter.
- Add 2 tbsp of olive oil to a nonstick skillet. Bring to medium heat. Put in 1/4 cup of zucchini batter. You can cook 3-4 at a time. Press down on each 1/4 cup of zucchini with spatula to form a thick disk, about ½ inch thick. Cook until browned, then use spatula to flip. Once flipped, press down more to ¼ inch thick. Cook until zucchini are fully cooked and browned on both sides.
- Add more olive oil as needed. Repeat with remaining batter. Serve zucchini warm. I like serving mine with sour cream or marinara sauce.
- You can swap out cheddar cheese for other cheeses like parmesan or mozzarella.
- Make sure to finely shred the zucchini. If the shreds are too wide, it will be harder to keep the fritters together.
- Make sure to thoroughly wring dry the zucchini. Use a cheesecloth and work in small batches. I use this cheesecloth.*
- I used Bob Red Mill's coconut flour.*
- Use a nonstick pan. Zucchini fritters are delicate and will be harder to remove from a regular pan.
- The fritters do not need a lot of oil to cook. Using too much oil will result in the zucchini being oily.
- Use a thin spatula so that you can easily get underneath the fritters to flip them.
- Flatten the zucchini to about 1/4 inch thick so that the zucchini fritters will fully cook.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate is calculated using low fat cheddar cheese (though you can use full fat cheddar cheese in the recipe) and does not include the cooking oil as it is difficult to determine how much oil is absorbed by each fritter.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.