Zucchini Salmon Fritters with Lemon Dill

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What are Zucchini Salmon Fritters?

As someone who loves quick, nutritious meals, I’ve fallen in love with these Zucchini Salmon Fritters. They combine the freshness of zucchini with protein-packed salmon in a crispy, golden patty that’s both satisfying and keto-friendly. What makes this recipe special is how versatile it is – perfect for a weeknight dinner, lunch, or even as an impressive appetizer when entertaining guests.

When I first experimented with this recipe, I was looking for ways to use up some fresh zucchini from my garden. The combination with salmon was a happy accident that’s now become a staple in my kitchen. These fritters are moist on the inside with a lovely crisp exterior, and the lemon dill sauce adds a bright, tangy complement that ties everything together beautifully.

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Ingredients for Zucchini Salmon Fritters with Lemon Dill

I love that these ingredients are simple and likely already in your pantry or fridge. The almond flour keeps these fritters keto-friendly, while the combination of spices and herbs ensures they’re packed with flavor. In the next section, I’ll walk you through preparing these delicious fritters step by step.

Step-by-Step Preparation of Zucchini Salmon Fritters

The first time I made these fritters, I was surprised by how simple they were to prepare. The key to success is properly preparing the zucchini – this makes all the difference between soggy fritters and perfectly crisp ones. Here’s how I make them:

Step 1: Preparing the Zucchini

I start by grating my zucchinis using a box grater. Then comes the crucial part – removing excess moisture. I place the grated zucchini in a clean kitchen towel, gather the corners, and squeeze as much liquid as possible. You’ll be amazed at how much water comes out! This step ensures crispy fritters rather than soggy ones. Once drained, I transfer the zucchini to a large mixing bowl.

Step 2: Mixing the Ingredients

To my dried zucchini, I add the drained and flaked salmon, breaking up any large chunks with a fork. Next, I crack in the eggs and add the almond flour, Parmesan cheese, garlic powder, onion powder, black pepper, and chopped green onions. I mix everything thoroughly until well combined. The mixture should be moist enough to hold together but not wet.

Step 3: Forming and Cooking the Fritters

I heat olive oil in a large skillet over medium heat while I form the patties. Using a 1/4 cup measure, I scoop the mixture and form it into flat, round patties about 3 inches wide. Once the oil is shimmering hot, I gently place the patties in the pan, being careful not to overcrowd them – I usually cook 3-4 at a time.

Each fritter needs about 4-5 minutes per side until they develop that beautiful golden-brown crust I love so much. The satisfying sizzle as they cook is one of my favorite kitchen sounds! Once done, I transfer them to a paper towel-lined plate to absorb any excess oil.

Step 4: Making the Lemon Dill Sauce

While the fritters are cooking, I quickly whip up the sauce by combining sour cream, fresh chopped dill, lemon juice, garlic powder, salt, and pepper in a small bowl. This tangy, herbaceous sauce perfectly complements the rich flavors of the salmon fritters.

The entire process takes me about 25 minutes from start to finish, making it perfect for busy evenings when I want something delicious without spending hours in the kitchen.

Serving Suggestions and Helpful Tips

I’ve served these fritters in countless ways over the years, and they’re always a hit with family and friends. My favorite way to enjoy them is fresh off the skillet with a generous dollop of lemon dill sauce on top, accompanied by a simple green salad. The contrast between the warm, crispy fritters and the cool, tangy sauce is absolutely perfect.

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Best Serving Options

For a complete meal, I serve 2-3 fritters per person. They pair wonderfully with:

• A simple arugula salad with lemon vinaigrette
• Sliced avocado for extra healthy fats
• Roasted asparagus or brussels sprouts
• A side of cauliflower rice for a fully keto-friendly meal

When entertaining, I make smaller fritters and serve them as appetizers with the sauce for dipping. They’re always the first to disappear from the table!

Tips for Perfect Fritters Every Time

Over time, I’ve discovered a few tricks that help make these fritters perfect:

1. Remove ALL the moisture: I can’t stress this enough – take the time to thoroughly squeeze the zucchini. Sometimes I even let it sit with salt for 10 minutes before squeezing for maximum moisture removal.
2. Don’t rush the cooking: Medium heat is ideal. Too high, and they’ll burn before cooking through; too low, and they’ll absorb too much oil.
3. Let the mixture rest: Giving the mixture a 5-minute rest before forming patties allows the almond flour to absorb some moisture, making the fritters easier to form.
4. Make ahead option: I often prepare the mixture in the morning and refrigerate it, then cook fresh fritters for dinner. The flavors actually develop nicely during this time.

Storage and Reheating

Leftover fritters keep well in the refrigerator for up to 3 days. To reheat, I avoid the microwave, which makes them soggy. Instead, I place them in a 350°F oven for about 10 minutes or quickly re-crisp them in a skillet.

These fritters have become a staple in my keto meal rotation. With approximately 280 calories and 20 grams of protein per serving, they’re nutritious, satisfying, and most importantly, delicious. Whether you’re following a keto lifestyle or just looking for a tasty way to incorporate more seafood into your diet, these Zucchini Salmon Fritters with Lemon Dill are sure to become a favorite in your home too!

Zucchini Salmon Fritters with Lemon Dill Sauce

These crispy, keto-friendly fritters combine fresh zucchini and wild-caught salmon in a golden patty, served with a bright lemon dill sauce. A quick, nutritious meal perfect for lunch, dinner, or appetizers.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Lunch, Main Course

Cuisine American, keto, low carb

Servings 4

Calories 280 kcal

Ingredients

  

• For the Fritters:
• 2 medium zucchinis grated
• 1 teaspoon salt
• 1 can 14.75 oz wild-caught salmon, drained
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions
• 2 tablespoons olive oil for frying
• For the Lemon Dill Sauce:
• 1/2 cup sour cream
• 1 tablespoon fresh dill chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Prep the Zucchini:
• Grate the zucchini and sprinkle with 1 tsp salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
• Mix Fritter Ingredients:
• In a large bowl, combine zucchini, salmon (flaked), eggs, almond flour, Parmesan, garlic powder, onion powder, black pepper, and green onions. Mix until well combined. Let rest for 5 minutes.
• Form and Cook Fritters:
• Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup portions and flatten into patties. Cook 4–5 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
• Make Lemon Dill Sauce:
• While fritters cook, mix sour cream, dill, lemon juice, garlic powder, salt, and pepper in a bowl.
• Serve:
• Top warm fritters with a spoonful of sauce and enjoy!

Notes

Removing excess water from the zucchini is crucial for crispiness.

Letting the mixture rest before forming patties helps them hold together better.

Store leftovers in the fridge for up to 3 days and reheat in the oven or skillet for best texture.

Great served with arugula salad, avocado, or roasted vegetables.

Keyword keto salmon fritters, low carb salmon patties, zucchini salmon fritters