These are golden, cheesy zucchini fritter — shredded zucchini mixed with eggs, loaded with melty cheese and fresh dill, pan-fried to crispy perfection. They’re a delicious high-protein, low-carb side, snack, or light meal.
Why You’ll Love This Recipe
- Crispy outside, tender and cheesy inside
- Very high protein from eggs and cheese
- Uses up zucchini in a tasty way
- Quick to make and family-friendly
- Great for breakfast, lunch, or as a low-carb “bread” substitute
Ingredients (Makes 8–10 fritters)
- 4 medium zucchini (about 1.5–2 lbs / 700–900g), shredded
- 1 tsp salt (for drawing out moisture)
- 4 large eggs
- 1½ cups (150g) shredded mozzarella or cheddar cheese
- ⅓ cup (35g) grated parmesan cheese
- ¼ cup (25g) almond flour (or coconut flour)
- 3–4 tbsp fresh dill, chopped (or 1 tbsp dried)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp black pepper
- Olive oil or butter for frying
Instructions
- Shred zucchini and place in a colander or clean kitchen towel. Sprinkle with salt and let sit 10–15 minutes. Squeeze out as much liquid as possible.
- In a large bowl, beat the eggs. Add squeezed zucchini, shredded cheese, parmesan, almond flour, dill, garlic, and pepper. Mix well until combined (batter will be thick).
- Heat a large skillet over medium heat with 1–2 tbsp oil or butter.
- Scoop ¼ cup portions of batter into the skillet and gently flatten into patties. Cook 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels if needed. Serve warm with sour cream, Greek yogurt, or sugar-free marinara.
Prep Time: 20 minutes (including draining) Cook Time: 15–20 minutes Total Time: 35–40 minutes
Nutrition (Per Fritter, approx. 1/9)
- Calories: ~145
- Protein: 10g (high)
- Total Carbs: 5g
- Net Carbs: 4g
- Fat: 10g
