Zucchini fritters are one of my favourite things to make since cutting out bread through the low-carb lifestyle.
They are also super easy and even fun to make. Make up a batch and use them in various meals and you won’t miss the bread!
When I make zucchini fritters, I prefer to use almond flour as it add a great savory flavor without adding a lot of carbs. You are welcome to use any flour of your choice.
Feel free to experiment and add other vegetables such as onion, carrots, sweet potato and season as you like.
One thing I definitely don’t advise is using coconut flour. I absolutely love coconut but in this recipe the flavor is strange and overpowering. It also adds an unpleasant gritty texture.
I usually grate the zucchini but I have tried spiralized and it works perfectly too. The consistency seems to be a bit different every time I make these, depending on the moisture content of the zucchini. This is easy to fix by adding more flour or a little water.
See pictures for an indication of the ideal mixture.
2.5 cups grated or spiralized zucchini
1/3 cup almond flour
butter (for frying)
Place zucchini in a piece of cheesecloth.
Cover it in salt.
Leave to sit in the cloth for 45 minutes.
Squeeze out all the excess moisture.
Place drained zucchini in a large bowl.
Add egg and almond flour and stir with a fork.
Once all combined, check the consistency. The zucchini should be well coated but not dry.
If there isn’t enough coating, add more flour. If it is too dry, add a dash of water.
Season the way you enjoy.
Heat butter in a pan on medium heat.
Spoon out batter into the pan, in desired size of the fritters.
Don’t flip to quickly or they will fall apart. Make sure it has cooked properly before cooking the other side.
Serve as you wish!