Keto Zucchini Fritters

Dish Info

Keto Zucchini Fritters are filling and light at the same time. They pair well with most lunch or dinner options, but also make a fantastic vegetarian lunch or dinner on their own. This recipe is highly adaptable, so feel free to play with the vegetables, and use whichever cheeses that you have on hand.

Ingredients

– ½ pound zucchini – Salt – 3 eggs beaten – ¾ cup almond flour – ¼ cup diced red onion – ½ teaspoon minced garlic – 4 ounces feta cheese crumbled – ½ teaspoon sea salt – ½ teaspoon smoked paprika – ½ teaspoon fresh ground black pepper – ¼ teaspoon cayenne pepper optional; more or less to taste – Avocado Oil or Ghee for cooking

– Grate zucchini with a food processor or hand grater. Place in a colander, and sprinkle with salt. Place the colander over a plate to catch the liquid, and allow to sit for 30 minutes.

– Using paper towels or a clean dish cloth, ring out the zucchini to get rid of excess moisture. (If you are avoiding salt you can rinse before you ring out.)

– Transfer the zucchini to a large bowl and add almond flour, red onion, garlic, feta, salt, smoked paprika, black pepper and cayenne pepper.

– Stir in beaten eggs. Adjust the fritter batter as needed depending on exactly how much zucchini you have. Add more almond flour if the mixture looks runny, or a tablespoon of water it it is looking too dry.

– Heat enough oil to cover the bottom of your skillet over medium-high. – Form the zucchini mixture into patties that are about ¼ cup each.

– Cook for 5 minutes per side, flipping only when you see that a crust has formed and the edges are starting to turn brown.

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