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Zucchini Fritters recipes

There is quiet a lot of Zucchini fritters recipes but my personal favorite is this pan fried one, they have crispy edges. I love the fact that they are low-carb and best when you are on a keto diet. They are easy to prepare and leftovers can be frozen for another day.

Pancakes from zucchini and sauce on white plate

Nutritional Info for the Zucchini fritters recipes:

Calories: 154kcal, Proteins: 4.2g, Carbohydrates: 5.2g, Fat: 13.6g

Ready in about: 20 minutes, Servings: 6 fritters

Ingredients:-

  • 1 ¼ cup Grated zucchini unpeeled, soaked in water
  • ¼ cup Almond Flour or sunflower seed flour
  • 1 ½ tbsp. Psyllium husk
  • 2 large eggs, well beaten
  • ¼ cup Mozzarella cheese or any you like, shredded
  • ¼ cup Parmesan cheese or any you want, shredded
  • 2 tbsp. Fresh parsley finely chopped
  • ½ tsp. Onion powder, store-brought
  • 1 tsp. Italian herbs
  • ¼ tsp. Himalayan salt
  • ½ tsp. Garlic Powder, store-brought

To Fry the Zucchini Fritters:-

  • ¼ cup Avocado Oil or coconut oil/ almond oil/ olive oil

Instructions:-

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  1. In this recipe, you have two tiny zucchinis or one medium zucchini. Remove the skin from the zucchini and cut the ends. Grate the zucchini finely in a food processor (you can get it on this link if you don’t have one) fitted with the grater attachment.
  2. Fold the grated zucchini in a clean towel, collect the corner of the towel, and compress the zucchinis vigorously to extract all the water. It is critical to ensure that the zucchini fritters are crispy.
  3. Now, weigh the amount of grated zucchini specified in the recipe, which is 1 cup + 1/4 cup, or 210 g/7 oz.
  4. Combine the grated zucchini, almond flour, psyllium husk, beaten eggs, chopped parsley, salt, Italian herbs, garlic powder, onion powder in a large ceramics bowl.
  5. First, stir the mixture with a spoon, and then squeeze with your hands to combine all of the ingredients and produce a sticky wet batter. If it is too runny, add up to 1 tablespoon additional psyllium husk, 1/2 tablespoon at a time.
  6. After each addition, squeeze the batter with your hands; let 5 minutes for the husk fiber absorb the water. While the batter should be moist, it should not be runny.
  7. Set the small saucepan over medium-high heat and warm the 2-3 tablespoons oil. Scoop 1/4 cup batter and shape into a patty with your hands; the batter should be moist but not liquid. Fry the fritter for 2 minutes on one side, carefully pressing the patty with the back of a spatula after 1 minute to flatten it into a thinner disc. Avoid pressing too hard at first to avoid breaking the fritter!
  8. Once the borders are established, slice a large spatula underneath the burger and turn it over. Cook more for 2 minutes, or until crispy and golden. Continue pressing down on the fritter to flatten and extend it. The flatter, the crisper; 0.5 mm is the optimal thickness (0.02 inches). Add additional oil as needed, as the fritters absorb some of the oil, and the fatter, the crispier the fritters get.
  9. Each cooked fritter should be the line on a dish lined with absorbent paper to absorb any excess cooking oil while frying the following fritters. Continue in this manner until all six patties finely cook.
  10. Serve immediately with a side of green salad and a dollop of sour cream.