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Keto Zucchini Fritters Recipe

Keto Zucchini Fritters with Curry Sour Cream

5 from 1 vote
Say hello to everything you love about potato pancakes minus the potatoes and carbs! For fast future eating, make extras, wrap and freeze them, then reheat them in a 325°F oven (165°C) until hot and crisp.
Course: Appetizer, Side Dish, Snack, Lunch, Quick & Easy, Kid-Friendly
Cuisine: Italian, American, Gluten-Free, Vegetarian
Servings: 6 One Serving: 3 fritters

Ingredients

  • 2 cups shredded zucchini from 2 medium zucchini
  • 1/4 cup almond flour 
  • 2 Tbsp coconut flour
  • 2 Tbsp finely grated Parmesan cheese
  • 1/2 tsp baking powder
  • 2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 2 large eggs, lightly beaten
  • 3 Tbsp thinly sliced chives, divided
  • 1/2 cup sour cream
  • 2 tsp curry powder
  • 2 tsp lemon or lime juice
  • 3 Tbsp olive oil, divided
IMPERIAL - METRIC

Instructions

  • Preheat oven to 200°F/95°C. Place the grated zucchini in a clean dish towel and squeeze out as much water as you can.
  • In a small bowl, combine the almond flour, coconut flour, Parmesan, baking powder, sea salt, and pepper. Stir to combine.
  • In a large bowl, combine the zucchini, eggs, and two-thirds of the chives. Add the dry ingredients and mix to combine.
  • In another small bowl, combine the sour cream, curry powder, lemon juice, and remaining chives. Season to taste with salt and pepper, set aside.
  • Line a baking sheet with paper towels. Heat a large skillet over medium-high heat. Add two-thirds of the oil, then wait until it’s shimmering but not smoking. Working in batches and avoiding overcrowding, carefully add 1 rounded tablespoonful of the zucchini mixture to the skillet. Tap each mound down to a 1-1/2-inch-wide disc and fry until golden brown on the bottom, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes more. Transfer the fritters to the prepared baking sheet and sprinkle with additional salt. Keep the fritters warm in the preheated oven as you finish the remaining fritters.
  • Add the remaining oil to the pan and repeat frying with the remaining zucchini mixture.
  • To serve, arrange the fritters on a platter and serve with the curry sour cream on the side.

Nutritional Information - Macros

  • 184 Calories
  • 16 g Fat
  • 5 g Protein
  • 7 g Total Carbs
  • 3 g Fiber
  • 4 g Net Carbs