These savory fritters feature grated zucchini mixed with shredded mozzarella, Parmesan cheese, and almond flour. The batter is seasoned with garlic and dried oregano before being pan-fried until the exterior is golden and crisp. The result is a savory fritter made with simple ingredients.

About This Recipe

To prepare the fritters, the grated zucchini is salted and squeezed dry to remove excess moisture, ensuring the final texture remains crisp rather than soggy. The vegetable is then combined with eggs and almond flour, which act as binders to hold the cheeses and aromatics together during cooking. It is important to fry the patties over medium heat to allow the center to set fully while the cheese on the surface caramelizes into a golden crust.

The flavor relies on the combination of mild zucchini and the salty, savory notes of the mozzarella and Parmesan. Using almond flour provides a slightly nutty undertone that complements the garlic and fresh parsley without the need for traditional grains. Since the fritters are cooked in avocado oil or butter, they develop a rich texture that balances the brightness of the herbs.

These fritters work well for breakfast and can be prepared ahead of time for easy reheating. It’s easy to customize the batch by swapping the mozzarella for sharp cheddar for a heartier version or adding chili flakes for a subtle heat. These fritters are best served warm with a dollop of sour cream or sliced avocado, offering a structured and filling meal.

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Why You’ll Love This Recipe

• Crispy, cheesy, and savory
• Low-carb and gluten-free
• Great for meal prep and reheating
• Ready in under 30 minutes
• Versatile breakfast or brunch option

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What You’ll Need for These Keto Zucchini & Cheese Breakfast Fritters

• 2 medium zucchinis, grated
• 1/2 tsp salt (for draining zucchini)
• 2 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 garlic clove, minced
• 1/2 tsp dried oregano (or Italian seasoning)
• 2 tbsp chopped fresh parsley (optional)
• 2 tbsp avocado oil or butter, for frying
• Sour cream or Greek yogurt, for serving

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Step-by-Step Preparation

1. Grate zucchini and place in a colander. Sprinkle with salt and let sit 10 minutes to draw out water. Squeeze dry with a clean towel.
2. In a mixing bowl, combine zucchini, eggs, cheeses, almond flour, garlic, oregano, and parsley. Mix well.
3. Heat oil in a skillet over medium heat.
4. Scoop about 2 tbsp of mixture per fritter into the skillet, flattening slightly.
5. Cook 3–4 minutes per side until golden brown and crisp.
6. Drain on paper towels and serve warm with sour cream or toppings of choice.

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FAQ

• Can I bake these instead of frying?
  Yes, bake at 400°F for 20 minutes, flipping halfway.
• Do they reheat well?
  Yes, reheat in a skillet or air fryer for best crispiness.
• Can I freeze them?
  Yes, freeze cooked fritters in layers with parchment, then reheat in oven or skillet.
• Can I add other veggies?
  Yes, grated cauliflower or spinach can be added in small amounts.

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Variations & Substitutions

• Swap mozzarella for cheddar for a sharper flavor
• Add chili flakes for a spicy kick
• Use coconut flour instead of almond flour (reduce amount by half)
• Serve with avocado slices for extra healthy fats

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Serving Suggestions

• Top with fried eggs for a hearty breakfast
• Serve with smoked salmon and cream cheese
• Pair with fresh salad for a light brunch
• Use as a base for keto-friendly toppings instead of toast

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!.

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• Scrambled Eggs with Cheese & Avocado
• Creamy Mushroom & Herb Scramble

New keto recipes are added every week — check back often for more low-carb inspiration!