Low-Carb Zucchini Fritters

Low-Carb Zucchini Fritters

Crispy-edged zucchini fritters with a tender center, pan-fried in a light coating of oil.

Total 45 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Eggs, Tree nuts

Grated zucchini is salted to draw out excess moisture, then bound with egg and almond flour for a sturdy, crisp fritter without the carb load of traditional breading. These make a quick side dish or light lunch, especially good topped with a dollop of sour cream or Greek yogurt.

Ingredients

  • 2 pounds zucchini, grated
  • 1 teaspoon salt, plus more to taste
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/3 cup grated parmesan cheese
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 1/2 cup sour cream, for serving

Method

  1. Place the grated zucchini in a colander and toss with 1 teaspoon salt. Let sit for 15 minutes to draw out excess moisture.

  2. Working in batches, squeeze handfuls of the zucchini firmly over the sink or into a clean kitchen towel to remove as much liquid as possible.

  3. In a large bowl, combine the drained zucchini, eggs, almond flour, parmesan, scallions, garlic, and black pepper. Mix until evenly combined.

  4. Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.

  5. Scoop about 1/4 cup of the zucchini mixture per fritter into the skillet, flattening slightly with a spatula. Cook 3 to 4 fritters at a time without crowding the pan.

  6. Fry until golden brown and crisp, about 3 to 4 minutes per side.

  7. Transfer cooked fritters to a paper towel-lined plate. Add the remaining olive oil to the skillet as needed and repeat with the remaining batter.

  8. Season fritters with additional salt to taste and serve warm with sour cream.

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    Low-Carb Zucchini Fritters

    Grated zucchini is salted to draw out excess moisture, then bound with egg and almond flour for a sturdy, crisp fritter without the carb load of traditional breading. These make a quick side dish or light lunch, especially good topped with a dollop of sour cream or Greek yogurt.

    45 min 4 servings 245 cal

    Ingredients

    • 2 pounds zucchini, grated
    • 1 teaspoon salt, plus more to taste
    • 2 large eggs, beaten
    • 1/2 cup almond flour
    • 1/3 cup grated parmesan cheese
    • 3 scallions, thinly sliced
    • 2 cloves garlic, minced
    • 1/4 teaspoon black pepper
    • 1/4 cup olive oil, for frying
    • 1/2 cup sour cream, for serving

    Method

    1. 1

      Place the grated zucchini in a colander and toss with 1 teaspoon salt. Let sit for 15 minutes to draw out excess moisture.

    2. 2

      Working in batches, squeeze handfuls of the zucchini firmly over the sink or into a clean kitchen towel to remove as much liquid as possible.

    3. 3

      In a large bowl, combine the drained zucchini, eggs, almond flour, parmesan, scallions, garlic, and black pepper. Mix until evenly combined.

    4. 4

      Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.

    5. 5

      Scoop about 1/4 cup of the zucchini mixture per fritter into the skillet, flattening slightly with a spatula. Cook 3 to 4 fritters at a time without crowding the pan.

    6. 6

      Fry until golden brown and crisp, about 3 to 4 minutes per side.

    7. 7

      Transfer cooked fritters to a paper towel-lined plate. Add the remaining olive oil to the skillet as needed and repeat with the remaining batter.

    8. 8

      Season fritters with additional salt to taste and serve warm with sour cream.