Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

Crispy keto zucchini parmesan fritters are the ultimate low carb appetizer. After making these many times, I’ve found the secret to perfectly crispy fritters every time. The crispy golden exterior gives way to a tender, melty interior. They’re so good, you’ll want to keep them all to yourself! Try them with my creamy zucchini noodle chicken alfredo for a complete meal. If you love recipes like this, you’ll also enjoy Creamy Zucchini Noodle Chicken Alfredo Recipe and Easy Lemon Curd Chia Pudding for a Refreshing Breakfast.

What You'll Need for Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchini
• 1 cup grated Parmesan cheese
• 1/2 cup almond flour
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Salt and pepper
• Garlic powder
• Onion powder
• Optional: Fresh parsley, chopped
• Optional: Red pepper flakes

How to Make Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

1. Prepare zucchini: Grate zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
2. Mix ingredients: In a large bowl, combine grated zucchini, Parmesan cheese, almond flour, eggs, garlic powder, onion powder, salt, and pepper. Mix well.
3. Form fritters: Using your hands, form the mixture into small patties, about 2 inches in diameter.
4. Cook fritters: Heat 1/4 inch of oil in a large skillet over medium heat. Add fritters and cook until golden brown, about 3-4 minutes per side. Drain on a paper towel-lined plate.
5. Serve: Serve fritters hot with sour cream dip. Garnish with fresh parsley and red pepper flakes if desired.

Storing & Reheating Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

Short-Term Storage

Store in an airtight container in the fridge. Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can prepare the fritter mixture up to 24 hours ahead. Form the patties and refrigerate until ready to cook.

Freezing Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

Freeze cooked fritters for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat fritters in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat fritters in the microwave for 30-45 seconds. They may not be as crispy as when freshly cooked.

Recipe Notes

• Chef tip: For a gluten-free version, make sure to use certified gluten-free Parmesan cheese.
• Best substitution: You can substitute the almond flour with coconut flour, but the texture will be slightly different.
• Make-ahead: Prepare the fritter mixture up to 24 hours ahead. Form the patties and refrigerate until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your fritters are falling apart, try adding more almond flour or refrigerating the formed patties for 30 minutes before cooking.

Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

⏱

Prep

15 minutes

🍳

Cook

15 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Keto

Ingredients

Main Ingredients

• 2 medium zucchini
• 1 cup grated Parmesan cheese
• 1/2 cup almond flour
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Seasonings

• Salt and pepper
• Garlic powder
• Onion powder

Optional Toppings

• Fresh parsley, chopped
• Red pepper flakes

Instructions

1. Prepare zucchini: Grate zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
2. Mix ingredients: In a large bowl, combine grated zucchini, Parmesan cheese, almond flour, eggs, garlic powder, onion powder, salt, and pepper. Mix well.
3. Form fritters: Using your hands, form the mixture into small patties, about 2 inches in diameter.
4. Cook fritters: Heat 1/4 inch of oil in a large skillet over medium heat. Add fritters and cook until golden brown, about 3-4 minutes per side. Drain on a paper towel-lined plate.
5. Serve: Serve fritters hot with sour cream dip. Garnish with fresh parsley and red pepper flakes if desired.

Notes

• Chef tip: For a gluten-free version, make sure to use certified gluten-free Parmesan cheese.
• Best substitution: You can substitute the almond flour with coconut flour, but the texture will be slightly different.
• Make-ahead: Prepare the fritter mixture up to 24 hours ahead. Form the patties and refrigerate until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your fritters are falling apart, try adding more almond flour or refrigerating the formed patties for 30 minutes before cooking.

Storage

• Fridge: Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked fritters for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Oven reheat: Reheat fritters in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat fritters in the microwave for 30-45 seconds. They may not be as crispy as when freshly cooked.
• Make ahead: You can prepare the fritter mixture up to 24 hours ahead. Form the patties and refrigerate until ready to cook.

Nutrition Per Serving

• Calories: 270
• Protein: 15g
• Fat: 21g
• Carbs: 6g
• Fiber: 2g
• Sugar: 3g
• Sodium: 400mg
• Cholesterol: 120mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip FAQs

A Warm Final Note

I can’t wait for you to try Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!