These low carb zucchini latkes are an easy and tasty way to use some of that abundant summer zucchini from your garden. Using zucchini as a substitute for potatoes in this recipe you can create a tasty, gluten free zucchini fritter for a light dinner, lunch or even snack. Each on has just 61 calories and 1.8 gram net carbs.
You might also like these leftover mashed potato waffles recipe.
I feel like I have made everything there is to make with garden zucchini on this blog because it is one of the most versatile vegetables. So today I have these low carb zucchini latkes which are really tasty. Even my husband who will not eat it loved them, so let me tell you that is high praise.
I used squash instead of potatoes and parmesan cheese instead of regular flour or almond flour so it’s low carb and gluten free too. They are really easy to make and very tasty. They are are little more fragile than a classic potato latke but really tasty.
So if you are looking for a good low carb summer recipe that uses garden veggies while on a low carb diet, give this one a try. The carb count is only 1.8 grams and you can eat it for a lite meal or snack. You could probably even use them as an appetizer to take to a party for those on a keto diet!
What is a latke?
A latke is a potato pancake that is traditional eaten for Hanukah. Some people make them with mashed potatoes and others with grated potatoes. The main ingredient is potatoes along with egg, onion and flour. (source)
So for this recipe I’ve added cheese to substitute for the flour and zucchini to substitute for the potato. You could also call this a zucchini pancake or fritter.
Recipe ingredients I used and substitutions.
The simple ingredients I used for this recipe were green fresh zucchini, yellow onion, egg, fresh parmesan cheese, salt, black ground pepper and olive oil. I used olive oil to fry them in but you could also use coconut oil if you prefer but it might brown differently and have a bit of a coconut flavor.
Zucchini
You can use green or yellow zucchini for this recipe and it what I used instead of potatoes. I used this to be a low carb substitute for the potato. There really isn’t a substitution for this ingredient as I was trying use ones from my garden. However two possible options are turnips or radishes.
I have not tried either yet in this recipe but I have used both radishes and turnips often as a low carb substitute for potatoes and pasta with great success.
Onion
I used yellow onion but you could use white, red or even green onions if you wish. You will want to wring the excess liquid out of this vegetable too. In a pinch you could also use dried onion flakes. For ½ cup of onion you will want to use 1 and ½ tablespoons of onion flakes.
Fresh Parmesan and Egg
I like fresh parmesan and grate it myself because I think it tastes better than the kind that comes in a canister. However if you don’t have any you can use shredded mozzarella or grated parmesan cheese.
I use fresh parmesan cheese instead of any wheat, almond or coconut flour to act as a binder. It has the added bonus of adding a lot of flavor. The egg is also a binder for this recipe.Â
How to make low carb zucchini latkes.
Step 1: Wash and trim the vegetables then grate zucchini with the skins on along with the onion. I used a fine grater but you could also use a food processor.
Place both both the grated zucchini and onion in a tea towel or a bunch of absorbent paper towels. Pull the towel together and wring out as much water or from the veggies as you can. Both veggies have a lot of moisture and excess water content will make them hard to fry.
Step 2: Place the vegetable mixture into a medium size bowl along with an egg, parmesan grated cheese, salt and black pepper. Mix together to combine everything. Put a few paper towels on a plate and set aside.
Step 3: Get out a large non-stick frying pan and heat to medium high heat. Add the oil and once it heats up turn the heat down to medium heat. Add about a 2 tablespoon scoop of the zucchini mixture into the hot oil.Â
Step 4: Smash flat with a spatula as you are frying for about 2-3 minutes per side. You will have to do these in a couple of batches.Â
They should be nice and brown on both sides. They may be fragile so be careful when flip them over. Pressing down with the spatula will help make them brown evenly and keep them together.
Step 5: When they are golden brown on both sides, transfer to paper towel covered plate to absorb excess grease. Serve immediately along with more parmesan cheese if you want.Â
You can also serve the zucchini latkes with some sour cream, ranch dressing or creamy horseradish sauce for dipping or topping. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.
So many keto zucchini recipes to try but here are my favorites.
My husband grows zucchini every year in his garden but doesn’t eat it so I have had to find some creative ways to use it in my low carb cooking. Here is a roundup of 46 keto zucchini healthy recipes and another 26 keto zoodle recipes posts to check out too.
- keto air fryer baked feta cheese with zoodles
- low carb waffles or chocolate quick bread
- keto zucchini ravioli rolls or ground beef casserole
- low carb cheddar cheese zucchini blender soup or hummus
- keto wide zoodles with Italian sausage or roasted squash with tomatoes
Like I said, even my husband who does not like zucchini loved these keto zucchini latkes so if you have a surplus from your garden, give them a try. Especially if you are on a low carb diet.
It’s like a fritter of fried zucchini and fried cheese in one. I hope you and your family like it as much as we do and check out all of my delicious recipes using zucchini here.
The nutritional information for 1 latke is 61 calories / 4.6g fat / 2.5g carbs / 0.7g fiber / 2.5g protein = 1.8g net carbs
Keto Zucchini Latkes Recipe
These easy and delicious keto zucchini latkes are a great way to use fresh veggies from the garden. These little zucchini fritters are full of flavor and make a great low carb lunch or or a delicious side dish.
Ingredients
- 2 cups of zucchini, grated (I used 2 medium zucchinis)
- ½ cup onion, grated
- 1 egg
- 2 ounces fresh parmesan, grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Get out a bunch of paper towels or a clean kitchen towel. Use a food processor or hand grate zucchini and onion onto the towels. Bring the tea towel together and wring out as much excess liquid as you can because both veggies have a lot of moisture. If there is too much liquid it will be hard to keep them together.
- Add the veggies to a mixing bowl. To that add the egg, salt, black pepper and freshly grated parmesan. Mix together to make the batter. Then cover a plate with paper towels and set aside.
- Get out a large nonstick skillet and heat to medium high heat. Add the oil and once that is hot, turn the heat down to medium heat. Add about 2 tablespoon helpings of zucchini mixture and then flatten each one with a spatula.
- Cook until browned on the bottom and then flip and press with the spatula to brown the other side. About 2-3 minutes per side. They are a bit fragile so be careful when flipping. This recipe made aobut 8 fritters so you will have to do these in batches.
- When done frying place them on the paper towel covered plate to abosrb the excess oil. Continue to all are fried then serve immediately. You can add some more parmesan cheese on top or serve with sour cream or creamy horseradish sauce.
- Store leftovers in an airtight container. To reheat them you can fry them up again in an a dry nonstick skillet or in the microwave. They won't be very crispy in the microwave though but still delicious.
Notes
The nutritional information for 1 latke is 61 calories / 4.6g fat / 2.5g carbs / 0.7g fiber / 2.5g protein = 1.8g net carbs
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 61
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