Zucchini Fritters (gluten-free, low-carb, keto)
Zucchini fritters are everyone’s favorite summer dinner. With savory flavors, crispy edges, and a dollop of creamy yogurt sauce, it's the perfect zucchini recipe to keep in rotation. Watch the video below to see how I make this in my kitchen!
Servings: 10 fritters
Equipment
- Nut Milk Bag My favorite tool for straining zucchini and many other things.
- Le Creuset Braiser A staple cookware you'll see me use frequently. It's worth the investment!
Ingredients
- 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
- 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. The salt will work to draw the moisture out of the zucchini.
- Drain the zucchini. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Mix together. Add the shallot, eggs, almond flour, goat cheese, salt and pepper. Then stir to combine.
- 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. Using a spatula, push down each fritter to flatten. 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.
- Make the sauce. In a medium mixing bowl, stir together the yogurt, garlic, chives, salt, and pepper.
- Serve. Serve the fritters with a dollop of the sauce, then enjoy!
Video
Notes
- Storage tip: As with most fried food, these fritters will not be as crispy the following day. But nonetheless, they’ll taste just as delicious. Let the zucchini fritters cool completely, then store them in an airtight container in the fridge for up to 4 days. If stacking, place parchment paper between layers to prevent sticking. To freeze, lay them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge before reheating.
- 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. Be sure to spray or lightly brush oil on the baking sheet and top of the fritters for the best results.
- 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
Calories: 113kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg