Low Carb Keto Zucchini Fritters
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These scrumptious Low Carb Zucchini Fritters are a nice change of pace for breakfast or as a nutrient dense side to any meal. They are so full of flavor, but do not contain dairy, grains or sugar. So yes! You can absolutely enjoy these zucchini fritters on most diets. 
Let me tell you how this recipe came about. One morning I was craving something savory and wanted to use up some of my abundant zucchini stash. I started grating the zucchini to make my low carb zucchini muffins, but I still had cups and cups of zucchini and didn’t feel like making even more muffins. So my thoughts immediately went down the “hash brown” path. I knew it wouldn’t be the same but I thought I could come up with something reminiscent. So if you are expecting hash browns, you are out of luck. But having said that, these low carb keto zucchini fritters satisfy my inner child.
How to Make Low Carb Keto Zucchini Fritters
Ingredients
- 4 cups zucchini shredded
- 2 eggs
- ⅛ teaspoon Himalayan Sea Salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ⅛ cup nutritional yeast
Directions
- Shred and squeeze out as much liquid as possible from the zucchini. I like to place the shredded zucchini in a clean kitchen towel which allows me to squeeze out the water easily.
- Place zucchini into a large mixing bowl or glass measuring cup and add the rest of the ingredients.
- Mix well.
- Heat up a skillet with either coconut or avocado oil on medium high heat.
- Divide batter into 6 equal portions and gently place in skillet. I like to flatten the batter with the back of a spoon so that the fritters look more like pancakes.
- Turn heat down to medium and cook for about 2-3 minutes each side until done
- 4 cups zucchini shredded
- 2 eggs
- ⅛ teaspoon Himalayan Sea Salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ⅛ cup nutritional yeast
-
Shred and squeeze out as much liquid as possible from the zucchini. I like to place the shredded zucchini in a clean kitchen towel which allows me to squeeze out the water easily.
-
Place zucchini into a large mixing bowl or glass measuring cup and add the rest of the ingredients.
-
Mix well.
-
Heat up a skillet with either coconut or avocado oil on medium high heat.
-
Divide batter into 6 equal portions and gently place in skillet. I like to flatten the batter with the back of a spoon so that the fritters look more like pancakes.
-
Turn heat down to medium and cook for about 2-3 minutes each side until done
8 G net carbs for two zucchini fritters
Yum! I love finding new ways to use veggies! You bet I;ll be trying this! Looks great!
Looks delish. I too make zucchini fritters but I add some rice flour to it minus the eggs. Would love to try your version too.
Mmmm, zucchini fritters…. I love these! I don’t think I’ve ever tried them like this though. I usually mix them with potato, but I’;; have to give this method a try, Thanks for sharing your recipe!
My sister in law is on the Keto diet, she’s coming to visit soon. I’ll have to make these for her.
I hope she enjoys them!
This is the perfect way to use zucchini! I’m dreaming about this with a crema-style sauce dabbed on top – totally delicious! I bet they would also be good between two buns with garden-fresh tomatoes.
Yes! I often put a dollop of my jalapeno ranch on top and it is delish!