Keto Zucchini Fritters

Keto Zucchini Fritters made with creamy ricotta cheese are a fantastic, low carb, gluten free, nut free, keto side dish for any meal! 

There’s just something about zucchini in season in the summer months that just make me want to make all recipes using zucchini! I can’t get enough of it, and hopefully you can’t either and are looking for more ways to use this delicious vegetable! 

Today’s recipe is a very easy zucchini fritter recipe that is perfect to use up zucchini if you have a garden and have an overload. Simply double or even triple the recipe to make more to have on hand in the fridge for the rest of the week. You could even cook these and freeze them for another time in the next month when you just need a simple side. 

Using coconut flour helps absorb some of the moisture and water typically found in grated zucchini. If you don’t like coconut flour and want to swap it with almond flour you would need to use more like 1- 1.5 cups of almond flour to make these hold together well. I would highly suggest trying the coconut flour though as you honestly won’t even taste a coconut flavor. The spices with the ricotta cheese and flavor of zucchini are the stars in this recipe. 

Enjoy with some main meals like my Crock Pot Garlic Parmesan Chicken or Crock Pot Maple BBQ Pulled Beef.

Or just serve it with a delicious salad for a vegetarian meal!

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!  LEARN MORE TODAY!

Keto Zucchini Fritters

Prep Time 20 minutes
Cook Time 20 minutes

Servings 5 servings @ 2 fritters each
Calories 120 kcal
Author Naomi Sherman


  • 2 medium zucchini
  • 3 ounces ricotta cheese
  • 1/2 cup coconut flour
  • 2 eggs
  • 2 tsp lemon zest
  • 1 tbsp fresh basil chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • oil for frying


  1. Grate the zucchini and place in a colander to drain for 10 minutes.

  2. Place into a clean cloth and squeeze until almost dry.

  3. Place in a large mixing bowl and add all of the other ingredients, except for the oil, and
    mix really well.

  4. Refrigerate mixture for 30 minutes to allow it to thicken.

  5. Heat a few tablespoons of oil in a frying pan and dollop approx. ¼ cup of mixture at a
    time into the oil, using a spoon to neaten the edges and spread it out to a
    fritter. You should be able to make about 10 fritters.

  6. Fry until golden on both sides. Enjoy immediately.

  7. Store in the refrigerator for up to 5 days.

Recipe Notes

Net Carbs: 4g

Blessings, Brenda

Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.

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