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 is to coat them in parmesan and press the coating on firmly. These fritters are better than takeout and great for meal prepping. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Easy Mediterranean Tuna Salad Recipe for Quick Dinner.
Why This Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip Is Pure Comfort
- Crispy golden exterior
- Melty, gooey cheese inside
- Creamy sour cream dip
- Easy to make and customize
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.
- zucchini
- eggs
- parmesan cheese
- almond flour
- garlic powder
- salt
- olive oil
- garlic powder
- salt
- black pepper
- onion powder
- Italian seasoning
- Optional: red pepper flakes
- Optional: fresh parsley
- Optional: grated parmesan cheese
📝 Ingredient Notes
- zucchini: Use a box grater or food processor to shred the zucchini.
- almond flour: You can substitute with coconut flour, but adjust the liquid accordingly.
🛒 Tools & Equipment I Recommend
- Box Grater — Makes shredding zucchini quick and easy. → See on Amazon
- Food Processor — Saves time and effort when shredding zucchini. → See on Amazon
How to Make Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
- Prepare zucchini: Shred zucchini and squeeze out excess moisture. Mix with eggs, almond flour, parmesan, and seasonings.
- Form fritters: Form the mixture into small patties and coat with additional parmesan.
- Fry fritters: Fry the fritters in olive oil until golden and crispy. Drain on a paper towel.
- Make dip: Mix sour cream, minced garlic, and seasonings. Serve with fritters.
Cook's Tips for Perfect Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
- Common mistake and fix: Don't overcrowd the pan when frying. Cook in batches to keep fritters crispy.
- Substitution: You can substitute almond flour with coconut flour, but you'll need to add more liquid.
- Make-ahead: Fritters can be made ahead and reheated in the oven at 350°F (175°C) for 5-7 minutes.
Storing & Reheating Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Fritters can be made up to 1 day ahead and reheated in the oven.
Freezing Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Freeze cooked fritters for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (175°C) and heat fritters for 5-7 minutes. Microwave: Microwave for 20-30 seconds, but they may lose some crispiness.
Recipe Notes
- Chef tip: Press the parmesan coating onto the fritters firmly to ensure it sticks.
- Best substitution: Use coconut flour instead of almond flour for a nut-free option.
- Make-ahead: Fritters can be made ahead and reheated in the oven or air fryer.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If fritters are not crispy, try pressing the parmesan coating on more firmly and cooking them longer.
Want to level up this recipe?
Cast Iron Skillet — Even heat distribution ensures perfectly cooked fritters. → Check price on Amazon
Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Ingredients
Main Ingredients
- zucchini
- eggs
- parmesan cheese
- almond flour
- garlic powder
- salt
- olive oil
Seasonings
- garlic powder
- salt
- black pepper
- onion powder
- Italian seasoning
Optional Toppings
- red pepper flakes
- fresh parsley
- grated parmesan cheese
Instructions
- Prepare zucchini: Shred zucchini and squeeze out excess moisture. Mix with eggs, almond flour, parmesan, and seasonings.
- Form fritters: Form the mixture into small patties and coat with additional parmesan.
- Fry fritters: Fry the fritters in olive oil until golden and crispy. Drain on a paper towel.
- Make dip: Mix sour cream, minced garlic, and seasonings. Serve with fritters.
Notes
- Chef tip: Press the parmesan coating onto the fritters firmly to ensure it sticks.
- Best substitution: Use coconut flour instead of almond flour for a nut-free option.
- Make-ahead: Fritters can be made ahead and reheated in the oven or air fryer.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If fritters are not crispy, try pressing the parmesan coating on more firmly and cooking them longer.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooked fritters for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Oven reheat: Preheat oven to 350°F (175°C) and heat fritters for 5-7 minutes.
- Microwave reheat: Microwave for 20-30 seconds, but they may lose some crispiness.
- Make ahead: Fritters can be made up to 1 day ahead and reheated in the oven.
Nutrition Per Serving
- Calories: 170
- Protein: 10g
- Fat: 12g
- Carbs: 5g
- Fiber: 2g
- Sugar: 3g
- Sodium: 300mg
- Cholesterol: 120mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip FAQs
Yes, they can be made up to 1 day ahead and reheated in the oven or air fryer.
This is likely due to not pressing the parmesan coating on firmly enough or overcrowding the pan. Try cooking them in batches and pressing the coating on more firmly.
Yes, cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Coconut flour can be used as a substitute, but you'll need to add more liquid.
Yes, freeze cooked fritters for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
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!
