There’s something truly special about the simplicity of a good fritter. Growing up in the heart of the Midwest, zucchini was always abundant in our gardens come summertime. My mother would often whip up a batch of these crispy zucchini fritters, a recipe passed down from her own mother. They’re a delightful way to use up the bounty of zucchini, and with a low-carb twist, they’re perfect for those looking to enjoy a comforting dish without the extra carbs. These fritters bring back memories of warm summer evenings, the sound of crickets in the background, and the smell of something delicious frying in the kitchen.

These crispy zucchini fritters are a versatile dish that pairs beautifully with a fresh garden salad or a dollop of sour cream on the side. For a heartier meal, serve them alongside grilled chicken or fish. They also make a delightful appetizer when served with a tangy yogurt dip or a simple marinara sauce. Whether you’re enjoying them as a main dish or a side, these fritters are sure to bring a touch of nostalgia and warmth to your table.

Servings: 4

2 medium zucchinis, grated
1 teaspoon salt
1/4 cup almond flour
1/4 cup grated Parmesan cheese
1 large egg
2 green onions, finely chopped
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
2 tablespoons olive oil or coconut oil for frying