Keto zucchini salmon fritters

Keto zucchini salmon fritters

Ready to embrace the zucchini? Here is a recipe from award-winning Canadian journalist and author Anne Mullens for a favorite, quick keto lunchtime meal of salmon zucchini fritters. Pair these crunchy beauties with homemade tartar sauce and enjoy this delicious winning combo!

Keto zucchini salmon fritters

Ready to embrace the zucchini? Here is a recipe from award-winning Canadian journalist and author Anne Mullens for a favorite, quick keto lunchtime meal of salmon zucchini fritters. Pair these crunchy beauties with homemade tartar sauce and enjoy this delicious winning combo!
USMetric
4 servingservings

Ingredients

Zucchini salmon fritters
  • 15 oz. 425 g tinned salmon, boneless fillet, liquid drainedtinned salmon, boneless fillets, liquid drained
  • 1 1 medium zucchini, grated
  • 2 tbsp 2 tbsp white onion, finely choppedwhite onions, finely chopped
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • 1 1 eggeggs
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 4½ oz. 125 g butter, for frying
Homemade tartar sauce
  • 1 tbsp 1 tbsp mayonnaise
  • 1 tbsp 1 tbsp Greek yogurt
  • ½ tbsp ½ tbsp heavy whipping cream
  • 2 tsp 2 tsp fresh horseradish
  • 1 1 dill pickle, choppeddill pickles, chopped
  • 1 tbsp 1 tbsp scallion, finely choppedscallions, finely chopped
  • ½ tbsp ½ tbsp (0.3 g) fresh dill, minced (optional)
  • 2 tsp 2 tsp apple cider vinegar
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a large mixing bowl combine all the ingredients for the zucchini fritters, except the butter.
  2. Stir well with a wooden spoon until all ingredients, particularly salmon, are completely distributed. Break down any salmon lumps with a spoon. Set aside for a few minutes while you make tartar sauce.
  3. Combine all the ingredients for the tartar sauce. Mix well.
  4. Heat a frying pan on medium heat. Melt butter and with a wooden spoon drop clumps of fritter mixture 1/3 cup each into the pan.
  5. Press fritter lumps flat with the spoon. Pat together any fraying edges to make nice round fritters. Cook until golden on one side, then flip.
  6. When cooked, keep warming in a 400°F (200°C) oven while you cook the whole batter.
  7. Serve with tartar sauce and side salad or vegetable crudités.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

17 comments

  1. Danielle
    This was pretty good! I didn’t think I would like the tarter sauce recipe but it complimented the salmon very well!!
  2. john
    These are a family favourite and a great way of getting my daughter to eat fish. Make sure you squeeze out the juice from the grated zucchini (courgette); I do this by putting it in a sieve and pressing with a layer of kitchen roll on top. I've also made this with fresh mackerel which worked well - just cook slightly slower so that fish gets fully cooked.
  3. Tania Ladlow
    I'm making these today! They look yummy.
  4. 1 comment removed
  5. Suzanne
    Ok got it
  6. Amelia
    Can these be frozen?
    Reply: #18
  7. Briana
    Does this recipe call for horseradish sauce or a grated horseradish root?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Does this recipe call for horseradish sauce or a grated horseradish root?

    This calls for fresh horseradish, not the sauce.

  9. Alicia Lawrence
    Is anyone able to provide me with the Nutritional Info for just the fritters? Due to meal prepping i didn't make the sauce. X
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    Is anyone able to provide me with the Nutritional Info for just the fritters? Due to meal prepping i didn't make the sauce. X

    I'm sorry but I don't have the info for the different components.

  11. HeatherB
    Thought they were good. Half the children didnt approve as well as hubby.
  12. Sarah Hart
    1/4 egg for one serving? How's that possible?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    1/4 egg for one serving? How's that possible?

    Yes, this recipe was designed to make 4 servings and calls for 1 egg. While we do offer the option to scale recipes to make fewer or more servings, sometimes that does result in some unusual measurements!

  14. Carol
    The fritters are delicious! I followed the recipe exactly, so I did not squeeze out the moisture from the zucchini like another poster recommended. Just let the batter sit while you make the tartar sauce and let the psyllium husk powder work. I don't care for horseradish, but I really liked it in the tartar sauce recipe.
  15. rpsangel
    Of seafood recipes I've tried on the site, this is the recipe I liked the least; didn't like the texture of the Fritter, or the homemade tarter sauce. I have liked other Salmon patty recipes on this site- this one, not so much. It may have been the addition of the zucchini in the patties. The tarter sauce just was not to my liking. Others may have a differing opinion.
  16. 1 comment removed
  17. rio.mizzi
    Now that was exquisite !!! 😋
  18. Jen
    Repeat. Can these be frozen. Just the fritters? How long in fridge?
    Lovely recipe, best yet after Cheese n kale soup, and mushroom soup.
    Thanks
    Reply: #19
  19. Kristin Parker Team Diet Doctor

    Repeat. Can these be frozen. Just the fritters? How long in fridge?
    Lovely recipe, best yet after Cheese n kale soup, and mushroom soup.
    Thanks

    We have not tested freezing these, but it should work well. They would be fine in the fridge 3-5 days.

Leave a reply

Reply to comment #0 by