Easy Low Carb Zucchini Fritters
These crispy zucchini fritters feature shredded zucchini combined with eggs, parmesan, and almond flour for a delicious low-carb side dish that's golden and perfectly tender on the inside. Perfect for busy weeknights or meal prepping, they're quick to make and endlessly customizable with your favorite herbs and seasonings.
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Servings: 4 servings
Ingredients
- 2 medium zucchini about 4 cups shredded
- 2 eggs beaten
- 1/2 cup shredded parmesan finely grated works best
- 2 tablespoons almond flour heaping, or use regular flour if preferred
- 1/2 teaspoon garlic salt adjust to taste
- 1/4 teaspoon black pepper freshly ground preferred
- 2 tablespoons olive oil for pan-frying
- Optional ingredients: fresh dill, parsley, or chives for extra flavor
Instructions
- Shred the Zucchini: Using a box grater or food processor, shred your medium zucchini into a large mixing bowl, aiming for about 4 cups total.
- Remove Excess Moisture: Transfer the shredded zucchini to a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible, about 2 to 3 minutes of squeezing. This step is crucial for crispy fritters, so don't skip it.
- Return to Bowl: Place the drained zucchini back into your mixing bowl and set aside.
- Combine Ingredients: Add the beaten eggs, shredded parmesan, almond flour, garlic salt, and black pepper to the bowl with the zucchini and stir until everything is well combined into a cohesive mixture.
- Let It Rest: Allow the mixture to sit for 5 minutes so the almond flour can absorb any remaining moisture and help bind the mixture together.
- Form Patties: Using a sturdy spoon or your hands, form the mixture into 12 to 16 small patties, each about 2 inches wide and 1/2 inch thick, placing them on a clean plate.
- Heat the Oil: Place a large skillet over medium-high heat and add the olive oil, allowing it to shimmer for about 1 minute until it's fully heated.
- Fry the Fritters: Carefully place the zucchini patties in the hot skillet, working in batches if needed to avoid overcrowding, and cook for 3 to 4 minutes per side until golden brown and crispy.
- Drain Excess Oil: Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, keeping finished batches warm while you fry the remaining patties.