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I love a quick weeknight meal that comes together quickly and can be enjoyed as leftovers or even as a healthy snack. These keto fritters are low in carbs and can be made in just 20 minutes.
You can serve them as a side with any protein such as roast chicken, pork or fish. For a lighter lunch or dinner or if you follow a vegetarian keto diet, serve as a main dish with some dressed leafy greens.
Once you’ve grated the vegetables and the halloumi, this dish comes together in minutes. If you want to prepare it in advance, you could do the grating the day before, or form the patties and leave to rest in the fridge for up to three days.
To lower the carb content, you can use more zucchini in place of the carrot or pumpkin. However if you do use more zucchini, make sure to squeeze out some of the excess water, or add a little more coconut flour accordingly if the mixture seems too wet.
Hands-on Overall
Serving size 2 patties
Nutritional values (per serving, 2 patties)
Net carbs6.5 grams
Protein15.6 grams
Fat28.7 grams
Calories357 kcal
Calories from carbs 8%, protein 18%, fat 74%
Total carbs9.3 gramsFiber2.8 gramsSugars3.1 gramsSaturated fat17.1 gramsSodium942 mg(41% RDA)Magnesium49 mg(12% RDA)Potassium369 mg(18% EMR)
Ingredients (makes 8 patties)
- 1 small zucchini (120 g/ 4.2 oz)
- 140 g pumpkin, peeled (5 oz)
- 1 small carrot (50 g/ 1.8 oz)
- 1 pack halloumi (200 g/ 7.1 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 2 large eggs, lightly beaten
- 1 garlic clove, minced
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp sea salt, or to taste
- zest from 1 lemon
- 2 tbsp lemon juice (30 ml)
- 3 tbsp ghee, avocado oil or olive oil (45 ml)
Instructions
- Use a hand grater or food processor with grating blade to grate the carrot, zucchini, pumpkin and halloumi. (Some types of pumpkin and winter squash such as Hokkaido won't require peeling.) Place in a large mixing bowl.
- Add the coconut flour and mix to combine. Add all remaining ingredients except for the ghee to a large bowl: eggs, garlic, cumin, coriander, salt, lemon zest and lemon juice. Combine well.
- Heat half the oil in a large frypan over medium heat. Make four even patties using half the mixture.
- Cook until golden underneath, around 5 minutes, then flip and cook a further 3-4 minutes on the other side.
- Repeat with the remaining oil and mixture. Optionally, serve with full-fat yogurt or sour cream and fresh herbs such as parsley or cilantro. These patties can be stored in the fridge for up to four days.
Ingredient nutritional breakdown (per serving, 2 patties)
| Net carbs | Protein | Fat | Calories |
|---|
| Zucchini (summer squash, courgette) |
| 0.6 g | 0.4 g | 0.1 g | 5 kcal |
| Pumpkin, fresh |
| 2.1 g | 0.4 g | 0 g | 9 kcal |
| Carrot, fresh |
| 0.8 g | 0.1 g | 0 g | 5 kcal |
| Halloumi (Cypriot cheese) |
| 1 g | 10 g | 13.5 g | 165 kcal |
| Coconut flour, organic |
| 0.8 g | 1.3 g | 1.1 g | 28 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cumin, ground |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Coriander seed, ground |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 11.3 g | 102 kcal |
| Total per serving, 2 patties |
| 6.5 g | 15.6 g | 28.7 g | 357 kcal |
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