Every July, when the zucchini plants in my aunt’s garden got away from her, these four-ingredient fritter patties showed up on the table. She’d stand at the stove in her farmhouse kitchen, frying batch after batch while the cousins hovered with forks, snatching them up so fast they never had a chance to cool. They’re simple, low carb, and practical—just zucchini, eggs, cheese, and a bit of low-carb binder—yet they taste like summer on a plate. If your garden (or your neighbor’s) is overflowing, this is the kind of no-fuss recipe you’ll come back to year after year.
Serve these warm fritter patties on a plain white plate so their golden brown edges and green zucchini flecks really show. They’re lovely with a dollop of sour cream or plain Greek yogurt, or just a squeeze of lemon and a sprinkle of salt. I like them alongside sliced garden tomatoes, a simple green salad, or grilled chicken for a light supper. They also make a nice little breakfast with a fried or poached egg on top, and they reheat well in a skillet to crisp back up if you somehow manage to have any left.
Low Carb Zucchini Fritter Patties
Servings: 4
Ingredients
4 packed cups coarsely shredded zucchini (about 2 medium zucchini)
2 large eggs
1 cup shredded cheese (cheddar, Colby, or mozzarella, firmly packed)
1/3 cup finely ground almond flour or almond meal
Salt and black pepper, to taste (optional, not counted in 4 ingredients)
2–3 tablespoons oil or butter for frying (optional, not counted in 4 ingredients)
Directions
Shred the zucchini on the large holes of a box grater. You want visible green flecks and some texture, not a fine mush.
Place the shredded zucchini in a colander set over the sink. Sprinkle lightly with salt (if using), toss with your hands, and let it sit for 10 minutes to draw out the moisture.
After resting, grab handfuls of the zucchini and squeeze firmly over the sink to remove as much liquid as you can. This step is important for crisp fritters. Transfer the squeezed zucchini to a large mixing bowl.
Crack the eggs into the bowl with the zucchini and beat them lightly with a fork, mixing them into the vegetables.
