Zucchini Fritters - Low Carb Side Dish Ideas for Vegetarian
Golden, crispy, and dangerously snackable—these zucchini fritters disappear faster than I can stack them on a plate. Every single time. There’s something about that crunchy outside and tender, savory center that makes everyone hover around the stove asking, “Are they done yet?” Honestly, it’s the kind of recipe that turns simple vegetables into a full-on craving.
These fritters shine as a relaxed brunch option or a last-minute side dish when dinner needs something extra. And the best part? They’re ready in under 15 minutes, from grating to flipping. No long prep, no complicated steps, no kitchen drama. IMO, that’s already a win.
What makes this recipe a keeper is how approachable it feels. Easy to make doesn’t even begin to cover it—first-time cook or seasoned home chef, you’re covered. No flour, no fuss, just smart ingredients doing their thing. That’s why they fit perfectly into Flourless Zucchini Recipes and even sneak into the High Protein Fritters category without trying too hard.
These fritters also play well with others. Serve them as one of your go-to Entree Sides, pair them with grilled chicken and salad, or slide them into your rotation of Carb Sides For Dinner that won’t leave you feeling heavy. Need inspiration for What To Do With Zucchini Ideas? This is it. They even work as a quick Zucchini Lunch when the fridge looks uninspiring (we’ve all been there).
Top them with sour cream or Greek yogurt—trust me, it’s divine. Suddenly, you’ve got Carb Side Dishes that feel indulgent but still check the box for Low Carb Dinners Vegetarian and Low Cholesterol Side Dishes. FYI, that’s not easy to pull off.
Crispy, versatile, and secretly veggie-packed—these fritters don’t just show up to dinner. They steal the spotlight.
Zucchini Fritters - Low Carb Side Dish Ideas for Vegetarian
These crunchy zucchini patties are on repeat in my kitchen. They’re golden on the outside, tender inside, and loaded with savory flavor—all made with simple, everyday ingredients you probably already have.
Ingredients
- 4 medium zucchini
- 1 tablespoon salt, divided
- 4 scallions, thinly sliced
- 2 large eggs, lightly whisked
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons cooking oil
Directions
- Shred the zucchini using a fine grater and transfer it to a bowl. Sprinkle with half of the salt and let it sit for about 10 minutes to draw out moisture.
- Using your hands or a clean kitchen towel, squeeze the zucchini thoroughly to remove as much liquid as possible. This step is key for crisp fritters.
- Add the scallions, beaten eggs, almond flour, baking powder, remaining salt, and Parmesan to the zucchini. Stir until the mixture is evenly combined.
- Heat the oil in a nonstick skillet over medium heat. Scoop portions of the mixture into the pan and gently flatten them into small rounds.
- Cook for 2–3 minutes on each side, or until both sides are nicely browned and crisp.
- Transfer the fritters to a wire rack or paper towel-lined plate to drain any extra oil before serving.
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