Cheesy Zucchini Fritters with Spicy Ranch Dip (Keto)

Start by making the spicy ranch. Whisk all ingredients in a mixing jug and refrigerate until ready to serve. The flavors will meld together and it actually tastes better the next day, so you can make this one ahead.

Next, shred the zucchini, then squeeze the moisture out and place in a large bowl. Add eggs, almond flour, mozzarella, Parmesan, and seasonings. Mix thoroughly to combine.

Heat 1 tablespoon of olive oil in a large nonstick pan over medium-low heat. Spoon in a heaping tablespoon of zucchini mixture and gently spread it to form the fritters. Cook about 3 fritters at a time, frying them 3–4 minutes on each side (or until golden brown). While they cook, work on their shape, as they tend to spread a bit too much. With a silicone spatula, gently flatten the edges and make the fritters round.

Carefully flip them on the other side, as they’re still soft so they can break easily. Once the fritters are done and slightly chilled, they’ll set nicely. Cooking the fritters can be a bit tricky, but don’t worry too much, you’ll get the hang of it after the first batch.


Serve with your spicy ranch dip and enjoy!