This simple keto courgette fritters recipe is delicious and easy to make. Fresh herbs and lemon zest give them a fresh flavour. Make a batch to keep in the fridge for a quick breakfast or lunch. They’re great served with a side salad and can be eaten hot or cold.






  • 3 courgettes
  • ½ cup cauliflower
  • 1 bunch / large handful spinach (or 1 cup frozen spinach)
  • 1 small onion
  • 1 garlic clove
  • 1 tablespoon fresh parley
  • 1 tablespoon fresh mint
  • A pinch of sea salt
  • A pinch of black pepper
  • Zest of 1 lemon
  • 3 organic eggs, beaten
  • 30g almond meal
  • 1 tablespoon coconut oil




    1. Finely chop the cauliflower, spinach, onion, garlic, parsley and mint.

    3. Grate the courgette and place in a colander with a sprinkle of salt. Let is sit for 10 minutes and press to remove the excess moisture.

    5. Put the courgette in a large bowl with all of the rest of the ingredients, aside from the coconut oil. Mix well.

    7. Add the coconut oil to a large pan over a medium heat. Cooking several fritters at a time, spoon the mixture into the pan in two tablespoon quantities. Cook for three minutes on each side, or until golden and cooked through.

    9. Remove from the pan, transfer to a plate and repeat with the remaining mixture until all of the fritters are cooked.

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