Vegetarian, gluten free and Keto friendly Zucchini Balls are delicious fritters with grated zucchini, grated cheddar cheese, almond meal, Psyllium Husk and fresh basil served as a vegetarian appetizer with homemade tzatziki sauce. It’s best in zucchini season means the peak of summer.


  • 2-3 zucchinis (to make 1½ cups grated zucchini)

  • 2 large eggs, beaten

  • 2 cloves garlic, minced

  • 100 g almond meal

  • 2 Tbsps whole psyllium husk

  • 2 Tbsps flaxseed meal (or flaxseed whole)

  • ½ cup (20g) basil leaves, roughly torn

  • 1 tbsp dried oregano

  • ½ tsp ground cumin

  • 2 tsps paprika

  • 1/2 tsp red chilli flakes (optional: for extra kick)

  • 1 tsp salt

  • 1 cup (125g) Cheddar or mozzarella, grated


  1. Trim the ends of the zucchini and grate.

  2. Wrap the grated zucchini in a clean tea towel and squeeze to extract the liquid then measure 1½ cups. Place in a large bowl.

  3. Stir in the eggs, garlic, almond meal, psyllium husk, flaxseed, basil, oregano, cumin, paprika, salt and grated cheese.

  4. Combine with a spoon then knead with your hands, squeezing the batter to ensure that all the ingredients come together. It should take 1-2 minutes of squeezing and kneading until it forms a consistent batter.

  5. Form into walnut-sized balls and place onto the baking tray. Bake for 20 minutes at 180-200 C or until the outside is golden and crispy.

  6. Serve immediately with tzatziki sauce or dip of your choice.