Zucchini Fritters (gluten-free, low-carb, keto)

Zucchini fritters are undoubtedly everyone’s favorite summer dinner. With savory flavors, crispy edges, and a dollop of creamy garlic chive yogurt sauce, they’re impossible to resist.

Zucchini fritters are everyone’s favorite summer dinner. With savory flavors, crispy edges, and a dollop of creamy garlic chive yogurt sauce, it's the perfect zucchini recipe to keep in rotation! — *Photo: Gayle McLeod*

Why You’ll Love These Zucchini Fritters

There’s never a summer day when I’m not craving these zucchini fritters. They’re every bit soft and crispy as they are garlicky and cheesy. And the garlic chive yogurt sauce? That’s just a bonus I can whip up in a pinch. So when I’m not making my zucchini lasagna, baked zucchini fries, or zucchini bread, this is my next favorite summertime zucchini recipe. I also love to make these fritters because:

They’re healthy and low-carb. Just what I’m looking for during warm weather—light and fresh meals!
They’re perfect for meal prep. Like my zucchini noodles, these store beautifully for the week.
You can make them as small or large as you’d like. Keep them small for party nibbles or make them large for topping with sauces and proteins (I have several ideas below!).

Zucchini Fritters Ingredients

Zucchini: Grated zucchini forms the bulk of these fritters.
Shallots: Adds a mild, slightly sweet oniony flavor with a hint of garlic.
Eggs and almond flour: Eggs act as the binder, while almond flour keeps these low-carb and gluten-free. Coconut flour also works—see my notes below.
Goat cheese: I love the creamy, tangy touch it adds. You can also use grated parmesan, or omit the cheese entirely for a dairy-free version.
Garlic chive yogurt sauce: The dipping sauce (or dolloping sauce!) is a simple mix of Greek yogurt, garlic, chives, salt, and black pepper. I prefer thick Greek yogurt, but any dairy or non-dairy yogurt works well.

Find the printable recipe with measurements below.

How To Make Zucchini Fritters

Step One: Grate the zucchini into a bowl and sprinkle it with salt. The salt helps draw out excess moisture. After 20 minutes, squeeze out the liquid using a cheesecloth or nut milk bag, then return the zucchini to the bowl.

Step Two: Mix the drained zucchini with sliced shallots, eggs, almond flour, goat cheese, salt, and pepper until well combined.

Step Three: Heat a few tablespoons of olive oil in a pan over medium heat. Carefully dollop the batter into the pan and gently flatten each one. Cook for 3 to 4 minutes on each side, or until beautifully golden brown. Let them rest on a plate while you whip up the garlic chive yogurt sauce for a final touch!

Cooking Tips

Don’t skip the flour. Even after draining the zucchini, you’ll need flour to bind everything together. If the batter feels too soft, just add a bit more.
Use enough oil. For crispy, golden edges, the oil should lightly coat the bottom of the pan.
Preheat the pan. Let the pan heat up before adding the batter—you’ll know it’s ready if the fritters sizzle upon contact.
Avoid overcrowding. Give the fritters space so they can brown evenly, and the pan temperature doesn’t drop. I usually cook them in two batches.

Ways To Serve

Serve as an appetizer. These fritters make a perfect light starter before a larger dinner. They’re crispy, satisfying, and crowd-pleasing.
Pair with a protein. Turn them into a full meal by serving alongside pan-seared salmon, baked cod or grilled chicken.
Add a fresh salad. Complement those summer vibes with a bright side like a cucumber salad, kale salad, or arugula tossed with lemon vinaigrette.
Serve as a brunch dish. These make an excellent alternative to hash browns or toast. I love topping them with a poached egg or fried egg for the best summer brunch idea!
Mini fritters for snacking. Make smaller fritters and serve with dipping sauces for a fun, party-friendly snack board.

More Zucchini Recipes

If you make this zucchini fritters recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

Zucchini fritters are everyone’s favorite summer dinner. With savory flavors, crispy edges, and a dollop of creamy yogurt sauce, it’s the perfect zucchini recipe to keep in rotation. Watch the video below to see how I make this in my kitchen!

Nut Milk Bag My favorite tool for straining zucchini and many other things.
Le Creuset Braiser A staple cookware you’ll see me use frequently. It’s worth the investment!

Garlic, Chive Yogurt Sauce:

Grate the zucchini. Grate the zucchini and put into a bowl. Sprinkle with a bit of kosher salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
Drain the zucchini. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
Mix together. Add the shallot, eggs, almond flour, goat cheese, salt and pepper. Then stir to combine.
Fry the zucchini fritters. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately ¼ cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten. Cook the fritters for 3 to 4 minutes on each side, or until they’re lightly golden. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
Make the sauce. In a medium mixing bowl, stir together the yogurt, garlic, chives, salt, and pepper.
Serve. Serve the fritters with a dollop of the sauce, then enjoy!

Storage tip: As with most fried food, these fritters will not be as crispy the following day. But nonetheless, they’ll taste just as delicious. Let the zucchini fritters cool completely, then store them in an airtight container in the fridge for up to 4 days. If stacking, place parchment paper between layers to prevent sticking. To freeze, lay them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge before reheating.
For reheating: Thaw the fritters overnight in the fridge or let them sit at room temperature for about 30 minutes. To reheat, you can use the microwave for convenience. But for a crispier texture, bake them in the oven at 375°F (190°C) for 10 to 15 minutes, until warmed through.
For baking the fritters: Yes, you can bake them instead of pan-frying! While they won’t be quite as crispy, they still turn out delicious. Bake at 400°F (200°C) for 12 to 15 minutes per side, flipping halfway through. Be sure to spray or lightly brush oil on the baking sheet and top of the fritters for the best results.
If you’d like to use coconut flour instead of almond flour, start with ¼ cup and add more as needed. Coconut flour is highly absorbent so you can use less.

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Recipe originally posted August 2014, but updated to include new information and photos for your benefit!