Keto Zucchini Fritters
This recipe for keto zucchini fritters is full of all the health advantages of eggs and is delicious, inexpensive, and simple to prepare. This is a really simple and quick meal that works well for lunch or dinner.
Ingredients:
- 2 medium zucchini, around 200-250g/8-9oz each;
- 3 ounces of shredded Parmesan cheese;
- 1 ounce of almond flour;
- 2 large eggs;
- 1/4 teaspoon each of salt and pepper;
- 2 tablespoons of olive oil
Guidelines
- Using a fresh dishtowel or muslin cloth, grate the two medium zucchini and squeeze out as much moisture as you can.
- two medium zucchini
- In a bowl, combine the drained zucchini, 1 ounce of almond flour, 3 ounces of Parmesan cheese, 2 big eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Let stand for a few minutes. This keeps the fritter from tasting dry and gritty by allowing the almond meal to absorb some moisture.
- 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 ounces Parmesan cheese, 1 ounce almond flour, 2 big eggs, and 2 tablespoons olive oil. Heat a frying pan over medium heat. Spoon 1/4 cup of the fritter mixture into the hot oil. Gently press the mixture into a flattened round shape in the pan and fry. Depending on the size of your skillet, you might need to cook these in a few batches. Two tsp olive oil
- Flip the fritters over gently after two to three minutes, keeping in mind to flip them away from you to avoid oil splashing.
- After an additional two to three minutes, the fritters will be fully cooked; remove from the pan and enjoy
Notes
STORING: You may freeze zucchini fritters for up to three months or keep them in the refrigerator for up to four days.
SERVING TIPS: Add parsley and sour cream over top for a creamy contrast.