Are you on a mission to limit or avoid refined carbs? Try these low-carb zucchini fritters. Made with coconut flour instead of breadcrumbs, they're ideal for gluten-free diets, too. One recipe makes eight fritters, but you can easily double the ingredients to make a bigger batch. Enjoy!

Low-carb zucchini fritters

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Things You’ll Need

  • 3 medium zucchini

  • 2 large eggs

  • 2 garlic cloves, minced

  • 1/2 cup Parmesan cheese, grated

  • 1 teaspoon onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt, plus more for sweating zucchini

  • 1/4 cup + 2 tablespoons coconut flour

  • oil

Ingredients for low-carb zucchini fritters

Step 1

Wash and dice the zucchini.

Dice the zucchini

Step 2

Add the zucchini to a food processor. Pulse until shredded, scraping down the sides as needed.

Process the zucchini

Step 3

Transfer the zucchini to a strainer or colander, then place in a large bowl. Lightly salt the zucchini and let sit (or "sweat") for 20 minutes, tossing occassionally. The salt will help draw the excess moisture out of the zucchini.

Salt the shredded zucchini

Step 4

Wrap the zucchini in a paper towel or clean cloth. Firmly squeeze the zucchini to remove more moisture, repeating with additional paper towels as needed.

Squeeze shredded zucchini

Step 5

In a small bowl, whisk the eggs.

Whisk the eggs

Step 6

Combine the shredded zucchini, eggs, garlic, spices, coconut flour and Parmesan cheese in a large bowl.

Combine all the ingredients

Step 7

Stir well. If the mixture is too watery, add more coconut flour, one tablespoon at a time.

Mix well

Step 8

Warm oil in a medium skillet over medium-low heat. Form 1/4 cup scoops of zucchini mixture into small patties. Cook for 3 to 4 minutes on each side, or until golden brown.

Repeat with the remaining mixture, adding more oil as necessary.

Cook zucchini fritters

Serve warm and with sour cream, scallions and more parsley. Enjoy with greens or on their own.

Low-carb zucchini fritters recipe


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