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Keto Zucchini Fritter Stack (Italy-Style)

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Crispy on the outside, soft and cheesy inside — this easy Keto Zucchini Fritter Stack is perfect for lunch or dinner. Made with fresh zucchini, parmesan, mozzarella, and a quick garlic tomato sauce. Low carb, full of flavour, and ready in no time.

Ingredients

Scale

For the Fritters:

  • 3 medium zucchini, grated

  • 2 eggs

  • 1/2 cup grated parmesan

  • 1/2 cup shredded mozzarella

  • 2 tbsp almond flour (optional)

  • 1 tsp salt

  • Black pepper

  • 1/2 tsp garlic powder

  • Olive oil for frying

For the Sauce:

  • 2 tbsp olive oil

  • 2 garlic cloves, chopped

  • 1/2 cup tomato passata (or crushed tomatoes)

  • Salt & pepper

  • Fresh basil leaves

For Stacking:

  • Extra mozzarella slices or burrata

  • Fresh basil

  • Grated parmesan

Instructions

  • Grate zucchini. Sprinkle with salt and let sit for 10 minutes. Squeeze out as much water as you can.

  • In a bowl, mix zucchini, eggs, parmesan, mozzarella, almond flour, garlic powder, salt and pepper.

  • Heat oil in a pan over medium heat. Fry small piles of the mix for 2-3 mins each side until golden and crispy.

  • For the sauce, heat olive oil in a pan. Add garlic and cook gently. Add tomato passata, salt, pepper, and basil. Simmer 3-4 mins.

  • Stack your fritters with layers of sauce and mozzarella. Repeat until stacked like a tower.

  • Top with more sauce, cheese, parmesan and fresh basil. Grill for a minute to melt cheese if you like.

Notes

  • Squeeze zucchini really well or fritters will be soggy.

  • Skip almond flour if you don’t have it.

  • Add prosciutto in the batter for extra flavour.

  • Best eaten fresh but leftovers keep 2 days in fridge. Reheat in a dry pan.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-fritter-stack/