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- What Are Zucchini Fritters vs Zucchini Pancakes?
- How To Make Zucchini Fritters
- Why Are My Fritters Soggy?
- Are Zucchini Fritters Healthy?
- How Many Calories In Zucchini Fritters?
- Can You Make Low Carb Zucchini Fritters Ahead?
- Can You Freeze Zucchini Fritters?
- More Keto Low Carb Zucchini Recipes
- Tools To Make Easy Italian Zucchini Fritters
- Easy Italian Keto Low Carb Zucchini Fritters Recipe
Head to the garden and gather your zucchini for this delicious, low carb zucchini fritters recipe! Easy zucchini fritters are ready in less than 15 minutes, and take just 6 ingredients. Follow my tips for perfect Italian zucchini fritters every time.
And did I mention they are healthy? My zucchini fritters keto are low carb, gluten-free, and full of veggies.
I’m all about easy zucchini recipes this time of year, and these keto zucchini fritters are such a fun way to enjoy my favorite squash ever. They freeze well too, so if your garden is exploding with fresh zucchini, make these gluten free zucchini fritters and freeze them to enjoy later.
The best zucchini fritters are crispy and golden brown on the outside, soft and creamy on the inside, and perfect with a dollop of sour cream. When are you going to make them?
What Are Zucchini Fritters vs Zucchini Pancakes?
I have another recipe for buttermilk zucchini pancakes here. So, what’s the difference?
They are very similar, but zucchini fritters are a bit more dense, while zucchini pancakes are lighter and fluffier. And, pancakes use flour (almond flour for my low carb ones!), while fritters use no flour at all.
How To Make Zucchini Fritters
This low carb zucchini fritters recipe is so easy to make!
- Drain the zucchini. This is an important step that you don’t want to skip! Once you have your shredded zucchini in a colander, sprinkle with salt and let it sit over the sink for 10 minutes. The salt helps to draw excess water out of the zucchini so that your keto zucchini fritters and nice and crispy!
- Wring out zucchini. Part two of removing water from the zucchini is to then wrap the zucchini in a kitchen towel and squeeze out as much water as you can.
- Mix zucchini fritter batter. Place the zucchini in a large bowl, and add the grated parmesan cheese, eggs, Italian seasoning, and garlic. Mix together.
- Shape the zucchini fritters. Scoop out a tablespoon of the fritter batter and flatten it into a disc shape with your fingers.
- Fry up the low carb zucchini fritters. Heat a large skillet over medium-high heat, add some oil to the pan and then fry the keto fritters for about 2 minutes per side, until golden brown.
- Serve! I like to top mine with a dollop of sour cream and sprinkle of parsley.
Why Are My Fritters Soggy?
If your fried zucchini fritters are soggy, it’s probably because you didn’t remove enough water from the zucchini.
Zucchini have a ton of water, and if you don’t remove enough, the middle of the fritters will seem soggy.
Steps one and two in my recipe are especially important. Letting the shredded zucchini sit with salt helps draw water out, and then squeezing the shredded zucchini with a towel ensures that you get rid of as much water as you can.
Are Zucchini Fritters Healthy?
Yes! Zucchini fritters are healthy. These low carb zucchini fritters are keto-friendly, gluten-free, and packed with vegetables.
How Many Calories In Zucchini Fritters?
In this zucchini fritters recipe, 4 fritters have 127 calories. You’ll find all of the nutrition stats below in the recipe card.
Can You Make Low Carb Zucchini Fritters Ahead?
You can make these Italian zucchini fritters ahead of time. Because they are fried, I do think they are best freshly fried and served hot out of the fry pan…
…but, if you need to make them ahead, you can simply reheat them when you’re ready to eat in a hot skillet (preferred) or 375 degrees F oven on a baking sheet.
Can You Freeze Zucchini Fritters?
Yes! You can freeze these keto zucchini fritters.
The best way to freeze the fritters is to freeze them on a sheet pan in a single layer. Once they are frozen solid, you can transfer them to a zip lock bag.
When you’re ready to eat, bake them at 375 degrees F, until they are hot all the way through.
More Keto Low Carb Zucchini Recipes
It’s no secret that I love (and I mean LOVE) zucchini! It’s versatile whether you’re after something sweet, savory, and anything in between.
You’ll find all my easy keto low carb zucchini recipes here, but here are a few of my favorites:
- Keto Italian Sausage Stuffed Zucchini Boats – This easy stuffed zucchini recipe is healthy, delicious, and takes just 10 minutes to prep. So full of flavor!
- The Best Zucchini Pizza Crust – Zucchini x pizza = one of my favorite ways to enjoy pizza during zucchini season! And you can even pick it up!
- Keto Zucchini Spaghetti & Meatballs – When you’re looking for all the comfort of spaghetti & meatballs, without the carbs.
- Chocolate Chip Low Carb Zucchini Muffins – These deliciously sweet zucchini muffins are low carb and paleo!
Tools To Make Easy Italian Zucchini Fritters
Click the links below to see the items used to make this recipe.
- 14-Cup Food Processor – Quick zucchini fritters are even quicker when you shred the zucchini with the food processor.
- Medium Cookie Scoop – Using a cookie scoop will help get the correct amount of Italian zucchini fritters batter each time!
- Ceramic Nonstick Chef Pan – I like how evenly these heat up. Perfect for frying zucchini fritters!
Keto Low Carb Zucchini Fritters Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Easy Italian Keto Low Carb Zucchini Fritters Recipe
Just 6 ingredients to make this low carb zucchini fritters recipe! These easy Italian zucchini fritters are keto friendly AND family friendly.
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Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Place the zucchini and salt into a large colander and mix together. Drain over the sink for 10 minutes.
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Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
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Place the zucchini into a large bowl. Add remaining ingredients and stir together.
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Heat a generous amount of olive oil in a large skillet over medium-high heat, for about 2 minutes. Spoon rounded tablespoonfuls (28 grams) of the batter onto the skillet and flatten to about 1/4 to 1/3 inch thick. Fry for about 2 minutes on each side, until golden brown.
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Serve with sour cream and parsley.
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Recipe Notes
Serving size: 4 fritters or 1/6 entire recipe
Video Showing How To Make Zucchini Fritters:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Zucchini Fritters!
Nutrition Information Per Serving
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44 Comments
Kathy Franco
Nope.. I followed directions.. to the T.. use a Teflon pan oil.. and they all stuck to the pan.. didn’t want to throw it out so I cooked it all and ate them .. not impressed with tecipe
Wholesome Yum M
Hi Kathy, Sorry these didn’t turn out as expected. Make sure to squeeze all the water out before using the zucchini in the recipe. If the fritters are too wet, they are more likely to stick to the pan.
Nancy
They were wonderful. I also made them with finally chopped broccoli and they were great. Thank you for a wonderful recipe.
Tara Logan
Delicious! Easy to make! I had only two zucchini so I adjusted accordingly. Held together perfectly. Crispy brown edges all over! Seriously awesome recipe? Thank you so much!
JudytheBaker
Thank you, Maya! These will be perfect for Chanukah on Thursday night!!!
Dayle
I have celiac sprue and many allergies, so I have been looking for SO long for a good pancake recipe that uses no grains or starch, but which is filling and delicious. Also, there are lots of zucchini in my garden. And it had to be easy because I am not the greatest cook. This is the perfect recipe for my limited diet, my limited ability and to use the zucchinis in a new way. It was easy and the resulting fritters are absolutely delicious! My husband – not a big vegetable fan – likes them too! One thing I noticed is that some people found they were, perhaps, too wet and didn’t stick together too well. I may have the answer. I have made my own coconut milk for some time now. When it comes to squeezing the “milk” out of the coconut, I use a loosely woven tea towel – not a fluffy hand towel and not a tightly woven towel. A fluffy or a tightly – woven towel won’t let as much of the water out no matter how hard you squeeze. So you end up with runnier batter. Just a guess. Hope this helps. GREAT recipe. Thank you!
Kristi C
Hi! I have been making some of your incredible recipes for some time. I read all the reviews and thought it sounded fab and I wasn’t worried about too much moisture. I love to cook! Well I forgot one important thing. Salt the zucchini while in the strainer. I ended up with a delicious mix that was watery. I put a ball of mixture in my hand and squeezed out the excess moisture. OMG, the result was amazing. These are so good and a keeper. I can’t wait to try it the RIGHT way! Delish. Thanks for a great keto recipe for all the garden golden and green zucchini in my garden! MY husband liked it and he isn’t keto! I also made hashbrowns with the same recipe (minus the draining of liquid) for my 16 yo son who said they were amazing. Thanks again!
Sarah
Wow, these were amazing! Thank you for sharing your recipe. I made them for my Husband, who is on a diet.
They turned out perfectly. I spun out excess water, after the salting method, in a lettuce spinner instead of tea towel, and that worked fine. They held together in the frying pan. I fried them in coconut oil for diet reasons. Just perfect!!!
Steph
These are a delicious and creative way to use up an excess of zucchini. Unfortunately mine refused to hold together as fritters but I’m sure that was user error. I added a little coconut flour to the mixture and was able to get a few fritters out but it was a little more hassle than I thought it was worth as they were still falling apart a good bit. I used a little olive oil to pan fry the rest of the mixture (kind of like hash browns) and it came out wonderfully. The few fritters I ended up with were tasty, but honestly I might prefer it the hash brown way.
patty romeo
This has great flavor, but I don’t know what I keep doing wrong, with all recipes I end up with a runny batter, and believe me I squeezed the liquid out of the zucchini. I had my husband help. I think I may have had two much oil in the pan, because when I drained it it worked better. I do have a question though, in your video you have one egg, in the recipe it’s two eggs, so which is right?
Wholesome Yum M
Hi Patty, Did you salt and let your zucchini sit for 10 minutes before squeezing? The salt will help the zucchini give off its moisture. Please use 2 eggs as written in the recipe. It helps to hold your fritters together.
patty romeo
I did leave them in the salt, even longer than 10 minutes. Served them with dinner last night and got rave reviews. It’s not just your recipe, I’ve had a hard time with others. Won’t stop me from doing them. I think it’s the cook, haha.
Angela
I made these the other night. I had used homegrown zucchini we had in our garden and let me just say for someone who doesn’t like zucchini… I absolutely loved them!! They were crispy and full of flavor and I will definitely be making this again!!!
Brea
These were absolutely amazing!!! Thank you so so much! I made mine in a pancake maker and they were a dream!
Mariana
I made this recipe for dinner and it was delicious! Hubby approved it too. đŸ™‚
Amanda
They were so good! I used my own homegrown zucchini and I recommended them to my mom to use for hers!
Whitney
Really! This recipe is a flop. I am a seasoned cook, and although I usually recognize recipes with flaws in ingredients and techniques, I did not here. I followed the recipe and the “goo” created did not hold together as a “cake” at all. Very disappointed. I suspected there was not enough to bind the cake but prefer to follow a recipe accurately the first time before altering. What a mess. What a disappointment. Given the other posts, I suspect mine will be removed. I use WholesomeYum often, to great success, but this is not a good recipe. Salad for dinner.
Whitney
I forgot to rate…less than one star, really. Not rude, just honest. I do cook from this site often. I hope this is taken in the constructive manner it is meant.
Maya | Wholesome Yum
Hi Whitney, Sorry to hear that the recipe did not work for you. The cakes should not make a “goo”. Are you sure you let the zucchini sit salted for long enough and drained enough water from the zucchini before mixing with the batter? That sounds like it might have been the issue if your cakes did not hold together. I have step by step pictures of what they should look like, and also have a video showing that the recipe works. Did yours look different somewhere along the way?
whitney
Good morning, Maya,
Thank you for your gracious reply. I followed the draining methods as shown and did end up with firm zucchini pulp, but when I mixed in the other ingredients, it was not firm enough to withhold the oil and pan. No worries. Sometimes it is just the touch of the cook. I have confidence in your recipes and will visit again. Thank you again for your thoughtful reply.,
B
Yum!!! For keto I fried and for the non-keto in the family I baked with oil spray on a baking dish. Both delish!!
Rohan Desai
Is there any replacement for eggs?
Wholesome Yum M
Hi Rohan, I have not personally tried this, but I think a flax egg will work in this recipe.
Sarah Douglas
Hi There!
This recipe looks great and I plan to freeze a bunch for later… do I pan fry before freezing and then bake later? Or am I freezing them raw to then bake (or fry) later?
Thanks!
Sarah
Wholesome Yum M
Hi Sarah, Pan-fry these fritters, let cool, then freeze. When you are ready to eat them, bake in the oven.
Janet
What diameter are these? Mine were about 2 inches. So don’t know how to judge eating a portion of 4. Thanks
Maya | Wholesome Yum
Hi Janet, Mine were around that size, some were a bit larger. The serving size is 1/6 of the entire recipe regardless of fritter size.
Sheila Hirschfield
I don’t see how much of each ingredient I need. How many zucchini’s how many eggs etc for the zucchini fritters
Wholesome Yum A
Sheila, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.
Andrew
I made these last night and thought they turned out fantastically. How many carbs are there per fritter?
Thanks
Wholesome Yum M
Hi Andrew, Each fritter is 1.25 net carbs.
Nancy
Hello. I made these again on the weekend. My hubby and I love them. I even recently passed the recipe and your website information along to a couple of coworkers . However, the one thing that throws me off is that the recipe says the prep time is 15 mins. It take me a lot longer then that just to shred zucchini. I use a hand grater and it takes me quite a while. I will continue to make these but am wondering if others use something else to shred the zucchini and that is why you say 15 mins. I was thinking of just picking up some zucchini spirals in the store and chopping them as I am sure that would take a lot less time. Any thoughts? Thanks for sharing your recipes. I have tried a number and we enjoy them all.
Wholesome Yum A
Hi Nancy, I use a food processor to shred my zucchini and cut down on the prep time, but that method should work too!
Nansi
I’ve made these twice already and both my husband and I love them. They are great as an addition to a meal or if you just want to have a couple for a snack. Thanks for sharing.
Corinna
Would I be able to substitute parmesan for a different cheese?
Wholesome Yum A
You could, Corinna, but it would have to be a similar hard cheese and grated just as finely.
Betsy
I’ve made these twice already! The flavor is amazing!! The first time I prepared them I shredded the zucchini with a thicker grater. They had a creamy texture that was wonderful but I couldn’t keep them together. They just fell apart flipping them. I still browned it well and it was delicious. The next time I shredded the zucchini more fine. They held together a bit better but the creamy texture was missing. Perhaps I’m using the wrong skillet? I used cast iron. Thanks for the recipe, I’d like to be able to make them so they keep their shape and don’t fall apart.
Betsy
5 stars
I tried this again with a ceramic non stick pan and they turned out PERFECT!!
Tammy
I’m dairy-free; would these taste good/hold together without the cheese?
Wholesome Yum
Hi Tammy, with this much cheese I don’t think you could omit it entirely without replacing it somehow. Crushed pork rinds might be a good substitute, but I haven’t tried myself to know for sure.
Ava
Try nutritional yeast as a binder.
Lisa Wilson
Can you use an air fryer for these? Would they be as good? I didn’t notice the type of oil you suggest? Thanks!
Wholesome Yum
Hi Lisa, I haven’t tried these with an air fryer so I’m not sure. I used olive oil here for frying, but avocado oil or ghee would also work well.
Angeline
I love this recipe, tried it once and it turned perfect for me, loved and enjoyed. Thanks again for sharing.