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Crispy Zucchini Fritters Low Carb Vegetarian Recipes

Some days I crave comfort food but still want to keep things light, and that's when zucchini fritters become my go-to. They’re crisp on the edges, tender in the middle, and they make me feel like I’ve pulled off some kitchen magic with very little effort. These little golden rounds fit right into low carb vegetarian recipes without feeling restrictive, which is probably why I make them more often than I care to admit. The beauty of these fritters is that they work with almost any meal. They slide onto the table as a snack, pair with a fresh salad for lunch, or cozy up next to grilled chicken or fish at dinner. They check all the boxes for low carb zucchini recipes while still tasting indulgent. I love that I can make a batch in less than half an hour, and they reheat well, which means I can snack on them later. If you’ve been searching for low carb recipes easy enough to throw together on a busy weeknight, this one is worth bookmarking. It fits right in with easy low carb recipes and even makes it onto my list of Easy Low Carb Recipes I recommend to friends. So if you’re exploring recipes low carb and comforting at the same time, these fritters are here waiting for you.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keywords: Easy Low Carb Recipes, healthy appetizer, low carb recipes, low carb recipes easy, low carb vegetarian recipes, low carb zucchini recipes, recipes low carb, Snack, zucchini fritters
Servings: 4 servings
Author: Linda

Ingredients

  • 2 medium zucchinis, grated
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup all purpose flour or almond flour
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for frying

Instructions

  1. Grate the zucchinis and sprinkle them with salt. Let them sit for about 10 minutes, then squeeze out as much liquid as possible with a clean towel.
  2. In a bowl, whisk the egg, flour, parmesan, parsley, garlic, and pepper. Add the zucchini and stir until combined.
  3. Heat olive oil in a large skillet over medium heat. Scoop small portions of the mixture into the pan and flatten them gently with a spatula.
  4. Cook for 3 to 4 minutes per side until golden brown and crispy. Place on paper towels to drain before serving.

Notes

These fritters taste best when served warm. If you want them extra crisp, make sure to squeeze out as much liquid from the zucchini as you can. Swap almond flour for regular flour if you want to keep them fully low carb.