Hello, fellow low-carb eaters!
It’s been a while since I shared a new recipe, and truth be told, I haven’t been cooking much these past few months. Between various projects, I haven’t had the time to try or create many new dishes—but I’m back!
First, a quick update: I’ve signed up for the Amazon Associates program, which means I’ll be including links to items that I use and personally recommend. Rest assured, I won’t share links to products I don’t use or wouldn’t recommend. If I review a product negatively, I won’t provide a link—only those I have tried and genuinely like will be included. If you make a purchase through my links, I’ll receive a small commission.
Now, to kick off my new season of recipes, I’m excited to share a delicious Zucchini Fritter!
We’ve grown accustomed to getting fresh zucchinis from Mexico during the winter, but availability may become more limited. Hopefully not, because I absolutely love them—they’re incredibly versatile! Living in the West, we’re lucky to see most of our fruits and vegetables come in from California.
Growing up in the Southwest, fritters were a staple. They’re simple: just a small amount of flour and egg to bind the shredded vegetable into a crispy patty. You might call them zucchini pancakes, but the real difference is that fritters are fried! One key step—removing as much liquid from the shredded zucchini as possible—ensures they hold together beautifully.
For this recipe, I used Dixie Carb Counters All-Purpose Flour, which has a slightly sweet taste but pairs nicely with zucchini. You can find it on DCC’s website or .
Zucchini Fritters
Ingredients:
1 medium-sized zucchini
1 teaspoon dried onion flakes (optional)
¼ teaspoon salt
1 egg
1 teaspoon garlic herb seasoning
¼ cup low-carb flour
1/4 cup Bacon Pieces -2 slices- (optional)
Enough olive oil to cover the bottom of a small skillet (about ¼ inch deep)
Instructions:
- Using a box grater or food processor, shred the zucchini.
- Sprinkle salt over the shredded zucchini, then wrap it in doubled-up paper towels or a clean cotton cloth. Squeeze out as much liquid as possible—too much moisture makes it harder for the patties to stay intact.
- In a bowl, mix the zucchini with all remaining ingredients except the oil until well combined.
- Divide the mixture into four equal portions, shape each into a ball, and flatten into a patty about 3 inches wide.
- Heat the oil in a small skillet to about 350°F, or until a drop of water sizzles in the pan.
- Carefully place a fritter onto a spatula and slide it into the hot oil (avoid splashing!). Cook for 3–4 minutes, until the bottom is golden brown. Spoon a little hot oil over the top as it cooks to help it firm up.
- Flip the fritter and cook for about 3 more minutes. Once done, lift with a spatula, let excess oil drip off, and place on a paper towel to absorb any remaining oil.
- Repeat with the remaining fritters.
Serve with mayonnaise, salad dressing, or enjoy them plain!
Makes 4 fritters.
Nutrition Information (Per Fritter):
Calories: 94 | Fat: 1.5 g | Sodium: 368 mg | Carbohydrates: 4.5 g | Fiber: 2.1 g | Protein: 9.1 g | Sugar: 1.9 g | Net Carbs: 2.3 g
Advertising links: I get a small commission if you buy through the links below
I use Mrs. Dash Garlic and Herb Seasoning for a lot of foods. It spices up almost anything from meat to potatoes to your eggs. Since I don’t use much salt, it’s a great replacement.
My favorite spatula
The Rachel Ray skinny spatula and it’s wonderful for picking up grilled sandwiches, burgers, or anything in oil. It is a nylon plastic item though, so you need to keep it away from your cooking heat source. I have burner several of them by leaving them too close to the burner. They come in several colors so you can match your kitchen or pans.
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.