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Zucchini Fritters (gluten-free, low-carb, keto) Recipe

Zucchini Fritters (gluten-free, low-carb, keto) Recipe
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5 from 21 reviews

These Zucchini Fritters are a delicious, healthy, and easy-to-make dish that is gluten-free, low-carb, and keto-friendly. Crispy on the outside and tender on the inside, they are perfect as a snack, appetizer, or light meal.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 10 fritters
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Zucchini Fritters:

  • 1 ½ pounds zucchini, about 2 to 3 medium to large zucchini
  • 1 shallot, finely diced
  • 2 large eggs, lightly beaten
  • ½ cup almond flour
  • ¼ cup crumbled goat cheese
  • kosher salt and ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil, for frying

Garlic, Chive Yogurt Sauce:

  • 1 cup plain yogurt
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped chives
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Grate the zucchini: Grate the zucchini and put into a bowl. Sprinkle with a bit of kosher salt, stir together, and let stand for 20 minutes.
  2. Drain the zucchini: Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
  3. Mix together: Add the shallot, eggs, almond flour, goat cheese, salt, and pepper. Then stir to combine.
  4. Fry the zucchini fritters: Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately ¼ cup worth) of the mixture into the hot pan. Cook the fritters for 3 to 4 minutes on each side, or until they’re lightly golden. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
  5. Make the sauce: In a medium mixing bowl, stir together the yogurt, garlic, chives, salt, and pepper.
  6. Serve: Serve the fritters with a dollop of the sauce, then enjoy!

Notes

  • Storage tip: As with most fried food, these fritters will not be as crispy the following day. Let the zucchini fritters cool completely, then store them in an airtight container in the fridge for up to 4 days.
  • For reheating: Thaw the fritters overnight in the fridge or let them sit at room temperature for about 30 minutes. To reheat, you can use the microwave for convenience. But for a crispier texture, bake them in the oven at 375°F (190°C) for 10 to 15 minutes, until warmed through.
  • For baking the fritters: Yes, you can bake them instead of pan-frying! While they won’t be quite as crispy, they still turn out delicious. Bake at 400°F (200°C) for 12 to 15 minutes per side, flipping halfway through.
  • If you’d like to use coconut flour instead of almond flour, start with ¼ cup and add more as needed. Coconut flour is highly absorbent so you can use less.

Nutrition

Find it online: https://cookingwithsarah.com/zucchini-fritters-gluten-free-low-carb-keto-recipe/