Low-Carb Zucchini Fritters Recipe

eHow may earn compensation through affiliate links in this story. Learn more about our affiliate and product review process here.

Are you on a mission to limit or avoid refined carbs? Try these low-carb zucchini fritters. Made with coconut flour instead of breadcrumbs, they're ideal for gluten-free diets, too. One recipe makes eight fritters, but you can easily double the ingredients to make a bigger batch. Enjoy!

Advertisement

Image Credit: Kirsten Nunez

Video of the Day

Things You'll Need

  • 3 medium zucchini

  • 2 large eggs

  • 2 garlic cloves, minced

  • 1/2 cup Parmesan cheese, grated

  • 1 teaspoon onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt, plus more for sweating zucchini

  • 1/4 cup + 2 tablespoons coconut flour

  • oil

Image Credit: Kirsten Nunez

Step 1

Wash and dice the zucchini.

Video of the Day

Image Credit: Kirsten Nunez

Step 2

Add the zucchini to a food processor. Pulse until shredded, scraping down the sides as needed.

Advertisement

Image Credit: Kirsten Nunez

Step 3

Transfer the zucchini to a strainer or colander, then place in a large bowl. Lightly salt the zucchini and let sit (or "sweat") for 20 minutes, tossing occassionally. The salt will help draw the excess moisture out of the zucchini.

Advertisement

Image Credit: Kirsten Nunez

Step 4

Wrap the zucchini in a paper towel or clean cloth. Firmly squeeze the zucchini to remove more moisture, repeating with additional paper towels as needed.

Advertisement

Image Credit: Kirsten Nunez

Step 5

In a small bowl, whisk the eggs.

Advertisement

Advertisement

Image Credit: Kirsten Nunez

Step 6

Combine the shredded zucchini, eggs, garlic, spices, coconut flour and Parmesan cheese in a large bowl.

Advertisement

Image Credit: Kirsten Nunez

Step 7

Stir well. If the mixture is too watery, add more coconut flour, one tablespoon at a time.

Advertisement

Image Credit: Kirsten Nunez

Step 8

Warm oil in a medium skillet over medium-low heat. Form 1/4 cup scoops of zucchini mixture into small patties. Cook for 3 to 4 minutes on each side, or until golden brown.

Repeat with the remaining mixture, adding more oil as necessary.

Image Credit: Kirsten Nunez

Serve warm and with sour cream, scallions and more parsley. Enjoy with greens or on their own.

Image Credit: Kirsten Nunez

Advertisement