I love zucchini patties and these ones are keto approved, low carb and delicious! Very quick and easy to make, perfect for any meal!
Zucchini Fritter Recipe
Patties made from zucchini are almost like potato patties, except they are so much healthier! Low carb and so simple to make! And you don’t have to worry about going off your diet like you would with the high carb potato alternative.
They are a great side dish to any meal and they also make a yummy keto friendly snack. Great for summertime when you have a lot of zucchini around and you can buy it for next to nothing at the farmer’s market. I actually enjoy these year round because they taste so good! They turn out nice and crispy on the outside and full of flavor on the inside. I sometimes like to dip them in some ranch dressing and that tastes amazing!
Feel free to add anything you like to these! You can also use onion and cauliflower in your mixture if you like. The onion gives a great flavor and the cauliflower will make them seem more like potato patties. There are also lots of spices you could add. This is a great recipe for a guideline that you can easily make your own if you like your foods spicy!
You can also bake these in the oven if you like very easily as an alternative to frying. To bake, preheat oven to 400 degrees F. Place parchment paper on a baking pan. Scoop the batter using an ice cream scoop or 2 spoons, place on prepared baking sheet and flatten with the back of the spoon. Bake for 10 minutes, flip and bake the other side for another 10 minutes. They turn out great this way too!
Check out more keto approved -> RECIPES
Keto Zucchini Patties
Ingredients
- 1 cup Zucchini grated
- 1/2 cup carrot grated
- 1 large egg beaten
- 1/3 cup Parmesan cheese grated
- 1/3 cup mozzarella cheese shredded
- 1 tsp Salt and pepper to taste
- 2 tsp coconut oil Or any oil of choice
Instructions
- In a medium bowl, combine all the ingredients and stir well.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for 2 minutes on each side until golden. Serve immediately.
Good but a little watery and could use more zucchini to cheese ratio. Next time I will be sure to squeeze out the extra water in the zucchini and maybe use a little less parmesan cheese. Good with Ranch as you suggested!
I will try this and increase the zucchini, squeeze it out and use 1/4 c parm. thank you.
Will try this.
How do you cook these without burning them? Lol. It came out really black on the outside and not done on the inside 🙁
usually with cooking, you lower the temperature and cook for longer. If you cover a pan, it cooks the inside of the food at a better rate of time.
In another recipe it has you salt the zucchini, let sit several minutes then squeeze out excess water. I’ve tried this method and it works wonderfully
I made a few changes and they came out super delicious! No carrot, but 1 1/2 cups zucchini, squeezed out the moister and a dash of garlic powder and onion powder and 1/4 tsp cayenne.
Can’t wait to make them again!
They were watery. I believe next time I will drain the zuccine with salt on them to get the water out. I cooked them in the oven at 425 because of the water. Tasted good but didn’t look very good.
I played, I loved. Added onion, garlic, more zucchini and less carrot.
Reading the comments 1st helped me avoid common errors. I didn’t realize it takes a while before the water starts coming out of the zucchini, but I used a fine mesh stained for a after mixing fix.
I did some in the skillet, and some in the oven, oven wins for me!
Made a cilantro-lime aoli with yogurt to top it with. Felt like I was eating potato pancakes without the guilt.