You only need 4 simple healthy ingredients and 15 minutes to make these delicious keto zucchini fritters (zucchini pancakes) and only 4g net carbs per serving.

Why not add some garlic powder, crushed pork rinds, or chili powder, then serve with sour cream for a delicious healthy dinner, or low-carb snack.

These easy keto zucchini fritters can be served as a snack, as a side dish for chicken, pork side dish, or as a light salmon side. Plus, many keto vegetarians like to serve these with a simple mayonnaise, sour cream, or avocado dressing as the main meal.

If you haven’t enjoyed zucchini in the past, this recipe may be just the thing to change your mind! These are the best courgette mint and feta fritters.

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Are zucchinis and courgettes the same?

Yes, zucchinis and courgettes are the same vegetables. They are a green summer squash.

Zucchini is the American name for a courgette.

Perhaps my favorite thing about zucchini is how versatile it is. It can be eaten cooked or raw and can be used in sweet or savory recipes. There are so many keto courgette recipes you can make.

Are courgettes/zucchini low carb?

Courgettes are a wonderful low-carb vegetable that has a mild sweet taste. They are low in carbs, high in fiber, and can be used in so many ways in a variety of low-carb recipes and keto recipes.

Here’s a look at the nutrition of this powerhouse vegetable.

Nutrition per 100g raw courgette: 3.1 g total carbs, 1 g fiber, 2.1 g net carbs, 1.2 g protein, 0.3g fat, 17 calories.

Nutritional values from cronometer.com

What to do with extra zucchinis

When courgettes (or zucchini) are in season or growing like crazy in your garden, you can use them up in large amounts and make huge batches of these low-carb zucchini fritters. They are so delicious, colorful, and nutritious.

Zucchini can be boiled, grilled, BBQ, fried, or roasted. Zucchini can be used in savoury recipes such as zoodles, zucchini taco boats, and low-carb zucchini fritters, or in sweet recipes such as sweet zucchini bread and chocolate zucchini cake.

What are zucchini pancakes?

Zucchini pancakes and zucchini fritters are the same things. They are made with a simple fried zucchini fritter batter with grated zucchini, eggs, feta cheese, and herbs.

These are healthy zucchini fritters with no flour. The courgette, mint, and feta fritters are a healthy vegetarian low-carb meal the whole family will love.

If you are wondering, are zucchini fritters keto? Well, typical ones made with wheat flour or breadcrumbs are not keto. Of course, my crispy-fritters recipe is low in carbs, gluten-free, and high in fiber (thanks to the shredded zucchini!). So you can enjoy them guilt-free!

Ingredients you need

Many zucchini fritters have wheat, flour, or other agents to bind them together. You don’t need any of those, just 4 healthy ingredients go into these gluten-free zucchini fritters.

In fact, these zucchini pancakes are so delicious that you’ll find excuses to eat them. Serve with a crunchy salad and drizzle with oil. Or serve them for lunch, a healthy family dinner, or as a side dish,

Here is what I used to make these keto zucchini fritters.

  • Grated zucchini – freshly shredded and drained.
  • Eggs – use medium eggs. If you only have large eggs, reduce the number by one or 2 depending on how large they are.
  • Feta cheese – cut into small cubes.
  • Mint – fresh mint is best, however, you can use dried mint when fresh mint is unavailable.

For quantities and complete instructions, see the keto zucchini fritters recipe card at the bottom of this post.

Instructions

It’s quick and simple to make easy gluten-free zucchini fritters.

Make the batter then cook.

STEP 1: Make the grated zucchini (shredded zucchini).

Squeeze out as much excess water as you can.

STEP 2: Mix the fresh zucchini together with the mint, feta, and eggs.

STEP 3: Add some avocado oil, butter, or coconut oil to a non-stick frying pan set to medium heat.

Add the zucchini fritter batter to the medium-hot frying pan in small batches and fry in hot oil until they are golden brown. Flip halfway through cooking to ensure they are cooked, browned, and crispy fritters on both sides.

Storage

Keep the extras for lunch the next day at work or school. It’s a great recipe for healthy lunchboxes.

Allow your keto zucchini fritters to cool completely before storing. Place them on a wire cooling rack or some kitchen paper to allow any extra steam to escape.

Store your cooked keto zucchini fritters in an airtight container in the refrigerator for up to three days.

They can be frozen for up to 2 months. Defrost then reheat in a hot frying pan for 2 minutes on each side or reheat in an air fryer for 4 minutes.

Variations

This is a versatile recipe the whole family will love. You can make your gluten-free zucchini fritters exactly how you like them.

  • Grated parmesan cheese – if you want your zucchini fritters to be a bit crispier, sprinkle some grated parmesan cheese into the batter and on the outside.
  • Garlic powder – add 1 or 2 teaspoons of garlic powder to the batter mixture before cooking.
  • Onion powder – add 1 or 2 teaspoons of onion powder
  • Chili – add 1/2 to 1 teaspoon of dried chili powder for spicy zucchini fritters
  • Cauliflower – you can swap half of the grated zucchini for grated cauliflower to make a simple cauliflower fritters recipe.
  • Sliced green onions – sliced spring onions for a fresh onion flavor, without too many carbs.

Substitutions

This is such a great recipe with plenty of substitutions if you don’t have the right ingredients in your pantry.

If you don’t have feta cheese, you can use crumbled goat cheese or some shredded parmesan cheese. You can even use cream cheese or mascarpone cheese if you’d like.

Instead of fresh mint, you can use dried mint.

Serving

Serve your zucchini fritters with ranch dressing, sugar-free BBQ sauce, avocado salsa, or a fresh lime dressing. I also like to dip mine into some sour cream.

Courgette mint and feta fritters also make an excellent after-school snack. Sprinkle with salt before serving to give it that extra punch of flavor.

Recipe tips

If your courgette/zucchini fritters have always turned out soggy, it will be because you haven’t squeezed out enough water as you are grating/shredding the courgette/zucchini.

Also, don’t add salt to the mixture as that draws out even more water. Instead, have salt at the dinner table and season them then.

Stir the mixture each time before you add another spoon to the frying pan, the egg has a tendency to drain to the bottom.

Recipe FAQs

If you don’t see your question in this list, please leave it in the comments.

What type of flour do I use to make zucchini fritters?

You don’t need any flour at all to make delicious zucchini fritters! I didn’t use almond flour or coconut flour. The egg and cheese is enough to bind them.

Can you make zucchini fritters in the air fryer?

Yes, if you use the air fryer you will get some crispy fritters! I like to pan fry mine, but the air fryer will also remove a lot of the grease too.

What can I use instead of bread crumbs?

This recipe doesn’t call for any bread crumbs. However, if you feel like experimenting, crushed pork rinds are an excellent replacement for breadcrumbs in the typical fritter batter.

Why are my zucchini fritters falling apart?

1: You need to remove as much moisture as you can from the grated zucchini before making the batter.

2: You need to make sure you add enough eggs. If you use small eggs you may need to add an additional egg or two using this egg conversion chart.

Can I use coconut flour in keto zucchini fritters?

You don’t need any flour to keep these fritter from falling apart, however, if you prefer a sturdy zucchini pancake, you could add a few tablespoons of coconut flour, 1/4 cup of almond flour, or 1/4 cup of grated parmesan cheese.

More keto zucchini recipes

If you enjoyed this keto zucchini fritters recipe, here are some more low-carb recipes you can make with courgettes or zucchini.

Keto zucchini fritters recipe (zucchini pancakes)

You only need 4 simple healthy ingredients and 15 minutes to make these delicious keto zucchini fritters (zucchini pancakes). Serve with mayonnaise, sour cream, or avocado dressing.
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch, Lunch boxes, Snacks, Vegetables
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: keto zucchini fritters, Low-carb veggie fritters
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5
Calories: 85.5kcal
Author: Thinlicious.com
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Equipment

  • Mixing Bowls
  • Frying Pan

Ingredients
 
 

  • 5 zucchini/ courgette grated/shredded
  • 50 g feta cut into cubes
  • 1 handful fresh mint roughly chopped
  • 2 eggs – medium see notes below
  • coconut oil or butter, for frying

Instructions

  • Grate the courgette/zucchini and squeeze out all the excess water.
  • In a large mixing bowl, place the grated zucchini, mint, cubed feta, and eggs. Mix gently.
  • Heat a frying pan on medium-high and melt some coconut oil or butter.
  • Spoon the zucchini pancake batter into the hot frying pan and cook until golden brown on both sides.
  • Continue to fry in small batches. Stir the batter each time to make sure the egg doesn't sink to the bottom.

Notes

  • You may need to add extra eggs depending on how large your zucchinis are to hold the fritters together.
  • I use medium 6-7 inch zucchini, which creates about 1.5 – 2 cups shredded each.

Nutrition

Serving: 1serve ( serves 5)Calories: 85.5kcalCarbohydrates: 6gProtein: 6gFat: 4.5gSodium: 154.9mgPotassium: 546.6mgFiber: 2gSugar: 5gVitamin A: 563.2IUVitamin C: 35.3mgCalcium: 92.5mgIron: 1.1mg
Courgette fritters

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5 from 2 votes (2 ratings without comment)

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Recipe Rating




0 Comments

  1. 5 stars
    Courgettes vary so much in size it would be really helpful if the recipe could specify a weight for the courgettes rather than a number. Thanks.

  2. 5 stars
    Can I make these in advance and reheat them?

  3. 5 stars
    Pls help. I made a batch of these and it didn’t turn out well. I used cheddar cheese and the more I mixed all the ingredients the more it oozed water. And frying it wasn’t successful either. It didn’t bind. And it just stuck everywhere.

    1. 5 stars
      I’ve just added a few tips in the recipe for people experiencing soggy fritters. 🙂 TOP TIP :: If your courgette/zucchini fritters have always turned out soggy, it will be because you haven’t squeezed out enough water as you are grating/shredding the courgette/zucchini. Also don’t add salt to the mixture as that draws out even more water, have salt at the dinner table and season them then. Stir the mixture each time before you add another spoon to the frying pan, the egg has a tendency to drain to the bottom.

  4. 5 stars
    Hi, I halved the recipe to make it for myself for dinner. I followed the instructions (and hints) to the letter but the results weren’t good 🙁 I am a novice at low carb cooking and could do with extra guidance on the cooking style as it took me about 6 attempts to make one that held together and was sufficiently cooked without a lot of burning. I personally would advise that the feta content isn’t enough protein to keep me full for very long – best as a side with another protein source. I used 2 (UK) courgettes 8 inches long but found I needed 2 eggs to coat this amount. Any hints on getting a drier courgette would also be good- I squeezed as much as I could with kitchen towels but perhaps it wasn’t effective enough!

    1. 5 stars
      I guess it all depends on your courgettes. I know sometimes I can squeeze them and very little liquid comes out, other time they almost drip water. Just play around with it and add an extra egg or 2 if you think it is required (the first fritter is often my test fritter). Extra eggs will make for a more robust fritter, just be aware they may turn out a little eggy, which is why I love adding mint to the recipe, keeps the taste fresh. If you don’t find feta is high enough in fat for you, use another cheese or even make a mayonnaise to be served alongside. That would be amazing.

  5. 5 stars
    Hi Libby, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!

  6. 5 stars
    Hi – am so making these for dinner! Only got 2 courgettes though – could I sub in some riced broccoli or cauli do you think? Thought I’d add a few sweetcorn kernels for the kids too (I know that will affect carb count)

    1. 5 stars
      Sure broccoli would be great. The corn would add to the carb count but that’s fine. We all make recipes according to our own carb needs. Enjoy 🙂

  7. 5 stars
    I am a self-professed zucchini hater, never have liked it. However my partner and I have decided to try the low carb life! I have been a shift worker for 25 years, doing 12 hour shifts, I am afraid that convenience foods have always been around. Although I do try to eat healthy on my days off. I have also been a vege for 31 years, so am slightly limited in the low carb choices. To cut a long story short, tried them, they worked perfectly ( beginners luck I am sure), and loved them!

    1. 5 stars
      Yay, this is awesome. I am so happy when I discover a reader is cooking from scratch again. That is the single most important step to success. Brilliant stuff.

      1. 5 stars
        Do you have the nutritional stats for this recipe please?

  8. 5 stars
    can you make these in advance then reheat?

    1. 5 stars
      Yes. I make a double batch all the time then reheat the leftovers. Or I sometimes make them in the afternoon knowing I have a busy night, then reheat them for dinner. I reheat them by frying them again quickly or in the oven. You can use the microwave but they will be a little limp.

  9. 5 stars
    I halved your recipe and started grating one zucchini. Got tired of grating and used only 3/4 of a medium-size zuke. 😀 Used grated mozzarella (2/3 cup) instead of feta and 1.5 tbs of coconut flour to soak up moisture. Worked fine. Loved it dipped in homemade chilli sauce or mayo. Thank you!

  10. Marsha Gregory says:

    5 stars
    I’m with Chez. Zucchini can vary greatly in size and weight. I would appreciate either a length or weight for the size of zucchini you are using.
    Gramasha

      1. 5 stars
        Great recipe hun and thanks for doing The scouring for us! Even though some people seem to want you to come to their bloody house and have you cook it for them!!! Cooking is trial and error and not everyone is going to get the same results every time. Perhaps just try the recipe your own way and be Grateful!

        1. 5 stars
          Love this!!! Yes it would appear some people want me to be here 24/7 to answer their cooking queries as they stand at the oven or in the supermarket too 😉 always makes me chuckle. Thanks Zenah for the grateful comment, big low-carb love back to you x

          1. Val Careless says:

            5 stars
            I’m grateful! Thank you.

        2. 5 stars
          I am so with Zenah. I appreciate your recipes and the effort that you put into your work.

  11. 5 stars
    Looks delicious and just bought 8 courgettes for $2 ? I will be making mine in a muffin tray and then bake in the oven to cut down on fat ? Like mini quiches ?

  12. 5 stars
    how many do these make please? unsure of the nutritional value…. many thanks

  13. 5 stars
    This is the second recipe I’ve tried on here and I’m becoming increasingly frustrated at the ratios. 2 eggs to 5 zucchinis?????? I understand not wanting it eggy, but there’s absolutely nothing to cohere these at all! The ones in the picture look very eggy to me- that white stuff is certainly not all feta. 5 eggs for the zucchini loaf seemed way to extensive and 2 here seems like not enough. I think a swap may be required.

    1. 5 stars
      I am sorry to hear your fritters didn’t turn out as you wished. I get readers not wanting anything too eggy, and others wanting their recipes to have extra eggs to ensure they are firm and solid. I always adapt recipes to the ingredients I have at hand. I’ve added some extra cooking notes to the recipe to help you and others who are unsure of quantities “You may need to add extra eggs depending on how large your zucchinis are, to hold the fritters together.
      I use medium 6-7 inch zucchini, which creates about 1.5 – 2 cups shredded each”.

  14. 5 stars
    These sound delicious! Can I leave out the feta as my daughter is dairy intolerant? Just discovered your website today and it’s so helpful. Made two recipes already!!

  15. Krisztina says:

    5 stars
    I wish we can meet and you pay me back the money what I wasting for this recipe. .so disappointed. .:(

  16. Natasha Wheldon says:

    5 stars
    I had breakfast at a place called “Speakeasy” in South Yarra (Victoria, Australia) last week and had something very similar. Unfortunately they contained Peas (which contain carbs).
    The interesting thing was that these fritters were cooked in a square waffle iron and served with lightly cooked baby spinach and a poached egg on top.
    I just used your recipe, cooked and served it like the Speakeasy. Beautiful.

  17. 5 stars
    I made these fritters for breakfast with enough left over for husbands lunch the next day
    Loved them.
    I followed the recipe but used 4 zucchini, turned out beautifully. I Had ham on the side and a poached egg on top…. ?
    Love your recipes and have tried many of them, some successfully and others not so.
    Love these easy ones with few ingredients
    Thanks
    Keep up the good work!!

    1. 5 stars
      Awesome!!! What a wonderful idea to serve with poached eggs and ham! And I’m thrilled you have tried many of my recipes and are enjoying them. Thank you for a lovely review 🙂

  18. 5 stars
    Mine didn’t turn out…fell apart. I think extra egg was needed but also used too soft a feta perhaps….will let get cold before trying to eat so hopefully firm up a bit….also too salty but that is the feta I chose

  19. Christine says:

    5 stars
    I am vegetarian and was running out of low-carb ideas. I tried this tonight and it was great – so tasty and I have plenty left for 2 more meals. I used 4 quite large courgettes (well squeezed) and 3 eggs and it was perfect. Thank you very much – I’ll be trying more of your recipes!

  20. Janet Adey says:

    5 stars
    Just made these, they turned out better thanni expected. I thought the egg would run all over but it didnt. I wonder if using a ring would hold the shape better?

  21. Marigold Ashwell says:

    5 stars
    I’m so pleased to have discovered this recipe! We’ve just eaten these delicious light fritters which so much easier to make than those with flour! Thank you too for the tips about not using salt prior to serving (and we didn’t think they need salt even then). Making sure you mix in the egg to the mix before you fry a new batch was also an excellent idea. I’m delighted – Thank You!