Low Carb Zucchini Fritters

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Low Carb Zucchini Fritters are just about the most versatile side dish recipe you can make. They can be for breakfast, lunch, dinner, or even a great snack. They can be topped with just about anything and can be baked or fried. And, most of all, these little gems have only 4g of carbohydrates! Actually, 3g if you are looking at “net carbs.” They are easy to make and definitely make it easy to incorporate more vegetables in your diet. They are Tasty Low Carb!

Zucchini Fritters Stacked Like Pancakes!

But why a “Zucchini Fritter?” What is a fritter? Some would call these Zucchini pancakes. They are made with a pancake like batter. Generally, they are fried in oil to end up with a crispy browned outside and a firm delicious inside. For those who enjoy potato latkes with a dollop of sour cream and chives or apple sauce on top, these are the perfect low-carb substitute. In fact, our low-carb zucchini fritters are the perfect substitute for potato hash browns. So, think “pancake,” but call them “fritters.”

Ingredients and Tips

Zucchini is the main ingredient in our fritters. The eggs and almond flour will hold the fritter together and the garlic and scallions will enhance the flavor. We also use cheddar cheese since we feel it holds together better than many recipes that call for parmesan.

The key to the recipe is making sure that you thoroughly drain the excess water from your grated zucchini. Let the grated zucchini sit for 10 minutes with salt mixed in the vegetable to make sure it releases its water. Drain by pressing the zucchini firmly in your hands or use cheese cloth. Some swear by using a cheese cloth or clean towel and a tourniquet style maneuver to remove the water. Whatever works is fine – just make sure you remove as much water as possible.

Browned on the Outside – Firm in the Middle!

Make sure your heat is just right. We fry ours on medium-high. However, depending on your skillet of choice you may want to adjust the heat. You definitely want to avoid burning the outside with high heat and still have an uncooked center. If your heat is too low the fritters will absorb too much olive oil and become soggy and greasy to the palate.Much like making pancakes – the first one may have to be sacrificed so the others will be perfect.

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We find that the best technique to shape the Low Carb Zucchini Fritters is to drop a 1/4 cup dollop on your hot grill and when they begin to cook flatten them to the size you want with a metal spatula. Do not flip until the first side is nice and browned – about four minutes.

Remoulade Sauce

Traditionally, you would simply add a dollop of sour cream and some clipped chives on top to present your fritters. It is actually more than just a presentation technique. Much like potato latkes, the sour cream pairs well with the zucchini and provides a nice cooling taste. However, our choice for a simple topping is our Remoulade Sauce. We love the combination of the fried zucchini with the smoky, creamy flavor, and the heat of our Creole Remoulade. Try, it and see what you think!

Healthy – Versatile – Delicious!

We mentioned how versatile our Low Carb Zucchini Fritters are – here are some ideas that we find will work well. Try topping a fritter with our Chicken Chile Verde and some fresh avocado chunks. Another tasty use of the fritters would be to top them with some delicious ham, smoked pork, or prosciutto and melt Manchego cheese on top. One of our favorites is to top with thinly sliced Filet Mignon and horseradish sauce. However you decide to use our Low Carb Zucchini Fritters, you will be amazed at how healthy and tasty they are – and so versatile!

Low Carb Zucchini Fritters

It is a pancake . . . it is a hash-brown substitute . . . it is a vegetable side dish! Mostly, it is Tasty Low Carb!
4.86 from 14 votes
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CourseSide Dish
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Net Carbs3g
AuthorJoanie and Chris


  • 1 pound Zucchini (grated)
  • 2 teaspoons Sea salt
  • 2 Eggs (beaten)
  • 3 Scallions (chopped)
  • 4 cloves Garlic (minced)
  • 1/2 teaspoon Baking powder
  • 3/4 cup Almond flour
  • 1/2 cup Cheddar cheese (grated)
  • 1/4 cup Olive oil


  • Place the grated zucchini in a colander and sprinkle with the sea salt. Mix with your hands to incorporate the salt and let stand for 10 minutes. Squeeze the water out of the grated zucchini throughly and place in a mixing bowl.
  • Add the two beaten eggs, the chopped scallions, and the minced garlic and mix together.
  • Mix the dry ingredients together in a separate bowl and then add them to the zucchini mixture and mix well.
  • Heat the oil in a medium-sized skillet on medium-high heat. Drop 1/4 cup of the batter into the hot oil and flatten with a metal spatula to form a thick pancake shape.
  • Cook approximately 4 minutes on first side until browned. Flip and cook an additional 2 minutes. Drain the oil from the fritters on paper towels. Serve hot.


Make sure your zucchini is throughly drained and free from excess water.  If your batter is too runny to form a cake, add more almond flour. Serve with a dollop of sour cream and chopped chives or remoulade sauce.


Calories: 176kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 646mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 11.4mg | Calcium: 104mg | Iron: 1mg | Net Carbs: 3g
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