Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip are the perfect low-carb appetizer. After making these many times, I’ve discovered the trick to keeping them crispy every time. The golden, crispy exterior gives way to a tender, melty interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Side Salad with Balsamic Vinaigrette and Easy Breakfast Croissant Sandwiches with Eggs and Cheese.
Why This Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and tender interior
- Creamy sour cream dip complements the fritters perfectly
- Great for meal prepping and freezing
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 cup grated Parmesan cheese
- 1/2 cup almond flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Garlic powder
- Onion powder
- Salt and pepper
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- Zucchini: Use medium zucchini for the best size fritters.
- Almond flour: You can substitute with coconut flour, but the texture will be slightly different.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even grating of zucchini. → See on Amazon
- Cast Iron Skillet — Provides even heat and a perfect crispy exterior. → See on Amazon
How to Make Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
- Prepare Zucchini: Grate zucchini and squeeze out excess moisture. Mix with eggs, almond flour, Parmesan, and seasonings.
- Form Fritters: Form mixture into 2-inch fritters and coat with additional Parmesan.
- Cook Fritters: Heat oil in a skillet over medium heat. Cook fritters until golden brown and crispy, about 3-4 minutes per side.
- Make Dip: Mix sour cream, minced garlic, and chopped parsley. Season with salt and pepper.
Cook's Tips for Perfect Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
- Tip: The key to crispy fritters is to ensure the zucchini is thoroughly drained. You can squeeze it in a clean kitchen towel or use a cheesecloth.
- Common mistake and fix: If your fritters are soggy, it's likely because they weren't drained properly. Make sure to squeeze out as much moisture as possible.
- Tip: For an even crispier exterior, you can coat the fritters in a thin layer of beaten egg before coating them in Parmesan.
- Tip: To make these fritters ahead of time, simply form the fritters and coat them in Parmesan. Store in the refrigerator until ready to cook.
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 in the refrigerator for up to 5 days. Make-ahead tip: You can make the fritters ahead of time and store them in the refrigerator until ready to cook. The dip can also be made ahead of time and stored in the refrigerator.
Freezing Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Freeze cooked fritters for up to 3 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but this may make them soggy.
Recipe Notes
- Chef tip: For a gluten-free version, ensure your Parmesan cheese is gluten-free.
- Best substitution: You can substitute the almond flour with coconut flour, but the texture will be slightly different.
- Make-ahead: Both the fritters and the dip can be made ahead of time and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your fritters are sticking to the pan, try adding a little more oil or using a non-stick skillet.
Want to level up this recipe?
High-quality Sour Cream — A good quality sour cream makes a big difference in the dip. It should be thick and creamy, not watery. → Check price on Amazon
Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip
Ingredients
Main Ingredients
- 2 medium zucchini
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Seasonings
- Garlic powder
- Onion powder
- Salt and pepper
Optional Toppings
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Prepare Zucchini: Grate zucchini and squeeze out excess moisture. Mix with eggs, almond flour, Parmesan, and seasonings.
- Form Fritters: Form mixture into 2-inch fritters and coat with additional Parmesan.
- Cook Fritters: Heat oil in a skillet over medium heat. Cook fritters until golden brown and crispy, about 3-4 minutes per side.
- Make Dip: Mix sour cream, minced garlic, and chopped parsley. Season with salt and pepper.
Notes
- Chef tip: For a gluten-free version, ensure your Parmesan cheese is gluten-free.
- Best substitution: You can substitute the almond flour with coconut flour, but the texture will be slightly different.
- Make-ahead: Both the fritters and the dip can be made ahead of time and stored in the refrigerator.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your fritters are sticking to the pan, try adding a little more oil or using a non-stick skillet.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze cooked fritters for up to 3 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but this may make them soggy.
- Make ahead: You can make the fritters ahead of time and store them in the refrigerator until ready to cook. The dip can also be made ahead of time and stored in the refrigerator.
Nutrition Per Serving
- Calories: 260
- Protein: 15g
- Fat: 19g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 120mg
- Sat. Fat: 7g
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, you can make the fritters ahead of time and store them in the refrigerator until ready to cook. The dip can also be made ahead of time and stored in the refrigerator.
If your fritters are soggy, it's likely because they weren't drained properly. Make sure to squeeze out as much moisture as possible from the zucchini.
Yes, you can freeze cooked fritters for up to 3 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes.
Yes, you can make these fritters in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
You can substitute the almond flour with coconut flour, but the texture will be slightly different.
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!
