Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

Crispy keto zucchini parmesan fritters are the perfect low-carb appetizer. After making these many times, I’ve discovered the trick to keeping them crispy and preventing sogginess. The golden, crispy exterior gives way to a tender, flavorful interior that’s sure to become a family favorite. Serve them with my Easy Rosemary Dijon Chicken Breast for a complete meal. If you love recipes like this, you’ll also enjoy Easy Rosemary Dijon Chicken Breast and Easy Goat Cheese Stuffed Mini Peppers.

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
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 large eggs
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Additional grated Parmesan cheese

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

1. Prepare zucchini: Grate zucchini and squeeze out excess moisture. Mix with eggs, almond flour, Parmesan, garlic powder, salt, and pepper.
2. Form fritters: Form the mixture into small patties, about 2 inches in diameter.
3. Cook fritters: Heat oil in a skillet over medium heat. Add fritters and cook until golden brown and crispy, about 3-4 minutes per side. Alternatively, cook in an air fryer at 375°F for 10-12 minutes, flipping halfway.
4. Serve: Serve fritters hot with sour cream dip and your favorite toppings.

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 fridge for up to 3 days. Make-ahead tip: Prepare fritters up to 24 hours ahead. Cook as directed before serving.

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 for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat fritters in the oven at 350°F for 10-15 minutes. Microwave: Reheat fritters in the microwave for 30-45 seconds, but beware of sogginess.

Recipe Notes

• Chef tip: For a gluten-free version, use certified gluten-free almond flour.
• Best substitution: Substitute almond flour with an equal amount of coconut flour for a nut-free version.
• Make-ahead: Prepare fritters up to 24 hours ahead. Cook as directed before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If fritters are not crispy, try cooking them in the air fryer or adding a thin layer of almond flour before cooking.

Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip

⏱

Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Keto, Low Carb

Ingredients

Main Ingredients

• 2 medium zucchini
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 large eggs
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Seasonings

• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Additional grated Parmesan cheese

Instructions

1. Prepare zucchini: Grate zucchini and squeeze out excess moisture. Mix with eggs, almond flour, Parmesan, garlic powder, salt, and pepper.
2. Form fritters: Form the mixture into small patties, about 2 inches in diameter.
3. Cook fritters: Heat oil in a skillet over medium heat. Add fritters and cook until golden brown and crispy, about 3-4 minutes per side. Alternatively, cook in an air fryer at 375°F for 10-12 minutes, flipping halfway.
4. Serve: Serve fritters hot with sour cream dip and your favorite toppings.

Notes

• Chef tip: For a gluten-free version, use certified gluten-free almond flour.
• Best substitution: Substitute almond flour with an equal amount of coconut flour for a nut-free version.
• Make-ahead: Prepare fritters up to 24 hours ahead. Cook as directed before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If fritters are not crispy, try cooking them in the air fryer or adding a thin layer of almond flour before cooking.

Storage

• Fridge: Store leftover fritters in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked fritters for up to 2 months. Reheat in the oven at 350°F for 10-15 minutes.
• Oven reheat: Reheat fritters in the oven at 350°F for 10-15 minutes.
• Microwave reheat: Reheat fritters in the microwave for 30-45 seconds, but beware of sogginess.
• Make ahead: Prepare fritters up to 24 hours ahead. Cook as directed before serving.

Nutrition Per Serving

• Calories: 140
• Protein: 9g
• Fat: 11g
• Carbs: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: 300mg
• Cholesterol: 120mg
• Sat. Fat: 3g

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!