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Low-carb Zucchini Fritters

Course: Side Dish
Cuisine: Many
Servings: 14 Fritters
Calories: 63kcal
Author: Tessa Ludwig


  • Air fryer or cast iron pan
  • Food processor with shredding attachment
  • Strainer
  • Cheese cloth or paper towels


  • 7 cups fresh shredded zucchini
  • 2 tsp sea salt
  • 2 TBS tapioca flour
  • 1 TBS arrow root powder or flour
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan
  • * optional more salt to taste
  • 1/4 tsp pepper
  • Chosen Foods Avocado oil spray for cooking
  • * olive oil (if using cast iron skillet)



  • Shred fresh zucchini, I use my Cusinart Food Processor with the shredding attachment.
  • Place shredded zucchini in a strainer in the sink, salt with the 2 tsp of salt and mix. Let stand for 30 min to strain all the juices of the zucchini.
  • Squeeze any excess juices out with cheese cloth or paper towels

Fritter Mix

  • While zucchini rests in strainer, mix all the dry ingredients in a large mixing bowl.
  • Preheat air fryer to 360 degrees or cast iron skillet medium heat (be sure to add olive oil if using skillet).
  • After squeezing zucchini with cheese cloth or paper towel add to dry mix.
  • Add egg and mix well.
  • With a 1/4 measuring cup scoop up fritter batter, place batter on sprayed air fryer or cast iron skillet. I use an air fryer and I can cook 4 fritters at a time.
  • In air fryer cook at 360 degrees for 12-14 min (you do not need to flip the fritter). If using cast iron skillet fry on each side at medium heat until brown and crispy.
  • Remove from air fryer or skillet and let rest on a warm hold in the oven while cooking the rest of the fritters.
  • Serve with the Tzatziki sauce or garlic aioli. You can serve these with so many different sauces to give them a different flavor flare.


Serving: 1fritter | Calories: 63kcal | Carbohydrates: 4.1g | Protein: 3.5g | Fat: 3.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 28.6mg | Sodium: 63.1mg | Potassium: 161.2mg | Fiber: 1g | Sugar: 1.4g