Golden, crispy on the outside, soft and flavorful on the inside—these keto zucchini fritters are the perfect low-carb snack, side dish, or light meal. They’re packed with flavor, naturally gluten-free, and an excellent way to use up extra zucchini while keeping carbs in check.
The secret to perfectly crispy fritters is removing as much moisture as possible from the zucchini and letting the coconut flour do its job absorbing what’s left.
Ingredients You’ll Need
Main Ingredients
-
3 cups shredded zucchini (after squeezing moisture out)
Zucchini holds a lot of water—measuring after squeezing is crucial for crisp fritters. -
½ cup shredded cheddar cheese
Adds flavor and helps with browning. Parmesan can be used for a sharper, saltier taste. -
¼ cup finely chopped onion
Adds depth of flavor without overpowering or adding too many carbs. -
3 large eggs
Acts as the main binder to hold the fritters together. -
⅓ cup coconut flour
Highly absorbent—keeps fritters light while soaking up excess moisture. -
1 teaspoon baking powder
Helps create a slightly fluffy interior. -
1 teaspoon garlic powder
Adds savory flavor without extra moisture. -
1 teaspoon Italian seasoning
A blend of herbs that enhances overall taste. -
¼ teaspoon xanthan gum
Improves binding and gives the fritters better structure and crisp edges. - Salt & pepper (to taste, added after cooking)
-
Oil for frying
Avocado oil, olive oil, or coconut oil work best for keto cooking.
Step-by-Step Instructions
Step 1: Prepare the Zucchini (Most Important Step)
- Shred the zucchini using a box grater or food processor.
- Place the shredded zucchini into a clean kitchen towel or cheesecloth.
- Twist and squeeze firmly to remove as much liquid as possible.
- Repeat the process once more—this step alone determines how crispy your fritters will be.
💡 Pro Tip: If zucchini is still very wet, spread it on paper towels for a few minutes before mixing.
Step 2: Mix the Batter
In a large mixing bowl, add:
- Squeezed zucchini
- Shredded cheese
- Chopped onion
- Eggs
- Coconut flour
- Baking powder
- Garlic powder
- Italian seasoning
- Xanthan gum
Mix thoroughly until everything is evenly combined.
Let the mixture rest for 5 minutes.
This allows the coconut flour to absorb remaining moisture and thicken the batter.
💡 Texture Check: The batter should be thick and scoopable, not runny. If it feels too wet, add 1 extra tablespoon of coconut flour.
Step 3: Cook the Fritters
- Heat a large skillet over medium heat.
- Add enough oil to lightly coat the pan.
- Scoop batter using a spoon or small cookie scoop into the hot pan.
- Gently flatten each mound with a spatula.
- Cook for 2–3 minutes per side, until golden brown and crispy.
- Flip carefully and cook the second side until evenly browned.
- Transfer fritters to a paper towel-lined plate to absorb excess oil.
💡 Pro Tip: Don’t overcrowd the pan—this helps maintain crispiness.
Step 4: Serve & Enjoy
- Sprinkle with salt and pepper after cooking
- Serve hot for best texture
Serving Ideas (Keto-Friendly)
- Sour cream or garlic aioli
- Cream cheese dip
- Greek yogurt with herbs
- Lemon wedges for a fresh, bright finish
- As a side to grilled chicken or eggs
Storage & Reheating Tips
- Store in the refrigerator for up to 3 days
- Reheat in a skillet or air fryer to restore crispiness
- Avoid microwaving if possible—it softens them
Why These Work So Well
- Coconut flour absorbs moisture without heaviness
- Xanthan gum improves structure
- Cheese adds crisp edges
- Proper moisture removal guarantees crunch
These zucchini fritters are proof that low-carb food can still be crispy, comforting, and satisfying—perfect for keto, high-protein, or low-carb lifestyles 🥒✨
