Low Carb Zucchini Fritters
Crispy, golden, and packed with flavor, these Low Carb Zucchini Fritters are the perfect guilt-free indulgence! Made with freshly grated zucchini, almond flour, and a hint of Parmesan cheese, these fritters are not only keto-friendly but also gluten-free, making them ideal for diverse dietary lifestyles. The secret to their irresistibly crispy texture lies in thoroughly squeezing out the excess moisture from the zucchini before cooking. Infused with garlic and onion powder, these fritters boast a savory depth that's sure to delight your taste buds. Ready in just 25 minutes, they’re a quick and wholesome option for breakfast, a snack, or even a light dinner. Serve them warm with a dollop of sour cream or tangy Greek yogurt for a flavorful finishing touch. Perfect for busy weeknights or meal prep, this recipe is a delightful way to enjoy low-carb, veggie-packed goodness!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Zucchini
- 2 large Eggs
- 0.25 cup Almond flour
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for frying)
Directions
Step 1
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step ensures the fritters remain crispy and not soggy during cooking.
Step 2
In a medium-sized mixing bowl, whisk the eggs until well beaten.
Step 3
Add the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper to the eggs. Stir to combine.
Step 4
Fold the grated and drained zucchini into the egg mixture. Mix well until everything is evenly combined.
Step 5
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, scoop approximately 2 tablespoons of the zucchini mixture per fritter into the skillet, flattening each fritter slightly with the back of a spoon or spatula.
Step 6
Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding the remaining tablespoon of olive oil as needed.
Step 7
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Step 8
Serve the zucchini fritters warm, on their own or with a dollop of sour cream or Greek yogurt for dipping.
Nutrition Facts
| Serving size | (569.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 746.9 |
| Total Fat 55.6g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 392mg | 0% |
| Sodium 5392.0mg | 0% |
| Total Carbohydrate 37.5g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 28.5g | |
| Protein 30.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 395.8mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1020.1mg | 0% |
Source of Calories