These Low-Carb Zucchini Fritters with a Side of Greek Yogurt are a crispy, protein-rich delight. Shredded zucchini, eggs, and spices form savory fritters, paired with creamy Greek yogurt—perfect for an after-workout breakfast for weight loss, offering low carbs and high satisfaction.
Recipe Tips and Tricks
Grate zucchini fresh—squeeze out excess water with a clean towel to avoid soggy fritters. Use a non-stick skillet—it ensures crispiness without extra oil. Don’t overcrowd the pan—cook in batches for even browning. Keep fritters small—they cook faster and hold together better. Serve yogurt cold—it contrasts the warm fritters beautifully.
Why You’ll Love This Recipe
Get ready to savor a breakfast that’s as delicious as it is smart with these Low-Carb Zucchini Fritters with a Side of Greek Yogurt—it’s an after-workout breakfast for weight loss and a healthy breakfast idea that’s about to become your post-gym favorite! This dish is a crispy, nutritious win: shredded zucchini mixes with eggs and spices to create golden, low-carb fritters that pack a veggie punch, while a dollop of creamy Greek yogurt adds protein and a cool, tangy finish—all coming together in a quick, skillet-friendly meal that’s perfect for refueling without the carb overload. It’s the ultimate recovery treat—easy to whip up after a workout, loaded with the good stuff to support your weight loss goals, and so tasty you’ll crave that crispy-creamy combo every morning. Whether you’re cutting carbs, needing a filling yet light bite, or just want a breakfast that’s healthy and feels indulgent, this recipe is a total champ—savory, satisfying, and guaranteed to make every bite a low-carb delight that keeps you on track!
Low-Carb Zucchini Fritters with a Side of Greek Yogurt
Crispy zucchini fritters, creamy yogurt—low-carb fuel.
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 2 large eggs
- ¼ cup almond flour
- ½ cup plain Greek yogurt (full-fat or low-fat)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
Instructions
- Gear Up for Crispiness: Grab a grater, a bowl, and a skillet—this breakfast’s about to refuel you with ease! Picture golden fritters—let’s dive in with a big, excited grin!
- Grate the Zucchini: Rinse 2 medium zucchinis—grate them using the large holes of a grater into a bowl! This green base is your low-carb star—shred it up!
- Squeeze the Water: Pile the grated zucchini into a clean kitchen towel—twist and squeeze over the sink to remove excess moisture! Dry zucchini means crispy fritters—keep going ‘til it’s damp, not wet!
- Mix the Batter: In a bowl, combine the squeezed zucchini, 2 large eggs, ¼ cup almond flour, ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper—stir until thick! This savory mix is your fritter magic—smells good already!
- Heat the Skillet: Drizzle 1 tablespoon olive oil into a non-stick skillet—heat over medium until it shimmers! That hot pan’s your crispy secret—ready to cook!
- Shape the Fritters: Scoop 2-3 tablespoons of batter per fritter—drop into the skillet and flatten slightly with a spatula into small patties! These little guys are forming—aim for 4-6 total!
- Cook the Fritters: Fry 3-4 minutes per side—flip when golden brown and crisp! That sizzle’s music to your ears—cook in batches if needed, keeping them cozy but not crowded!
- Drain and Cool: Transfer cooked fritters to a plate with paper towels—let them rest 5 minutes to drain oil! They’re firming up—crisp outside, tender inside!
- Prep the Yogurt: Spoon ½ cup Greek yogurt into a small bowl—give it a quick stir! This creamy side’s your protein boost—cool and ready!
- Serve and Enjoy: Plate 2-3 fritters with a dollop of yogurt—dig into that crispy, creamy goodness post-workout! Eat it hot—it’s your healthy win. Enjoy every savory, low-carb bite!
Notes
- Squeeze hard—wet zucchini ruins crispiness, so get that water out!
- Cook small batches—overcrowding steams instead of fries, so give them space.
- Serve fresh—reheated fritters lose crunch, so enjoy right off the skillet!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 280Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 189mgSodium 246mgCarbohydrates 12gFiber 4gSugar 6gProtein 18g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Zucchini is the low-carb base—about 4 grams of carbs and 1 gram of protein per cup, it’s 95% water (33 kcal) and fiber-rich. Eggs bind and boost protein—6 grams of protein and 5 grams of fat per large egg, they’re essential (70 kcal). Almond flour keeps it low-carb—3 grams of net carbs and 6 grams of protein per ¼ cup, it’s a gluten-free thickener. Greek yogurt (plain, full-fat) adds creaminess—10 grams of protein per ½ cup, it’s a light dip (low-fat cuts fat to 2g). Garlic powder and paprika add flavor—negligible macros, they enhance without calories. Salt and pepper balance taste—tiny amounts, they lift the dish.
Variations and Substitutions
Swap zucchini for yellow squash or cauliflower—squash (4g carbs per cup), cauliflower (5g), both low-carb. Use coconut flour instead of almond—1 gram of net carbs per 2 tbsp, absorbs more liquid (adjust to 2 tbsp). Sub eggs with flax eggs—1 tbsp flax + 3 tbsp water per egg, plant-based but less firm. Replace Greek yogurt with sour cream or cottage cheese—sour cream (2g carbs per 2 tbsp), cottage cheese (14g protein per ½ cup). Add dill or cumin—herby or smoky twists.
Storage Options
Store fritters in an airtight container in the fridge for up to 3 days—reheat in a skillet for crispiness! Keep yogurt separate—stays fresh for 5 days. Freeze fritters for up to 1 month—layer with parchment, reheat at 350°F for 10 minutes; avoid freezing yogurt.
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