This keto zucchini fritter recipe is a delicious, affordable, and easy-to-make dish loaded with all the nutritional benefits of eggs. It's a quick and easy meal, perfect for breakfast, lunch, or dinner.
Grate the 2 medium Zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
2 medium Zucchini
Mix the drained zucchini, 3 ounces Parmesan Cheese, 1 ounces Almond Flour, 2 large Eggs, 1/4 teaspoon Salt, and 1/4 teaspoon Pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
Pour 2 tablespoons Olive Oil into a frying pan over medium heat and scoop 1/4 cup of the fritter mix into the hot oil, pushing them gently into a flattened, round shape in the pan and fry. You may need to cook these in a couple of batches, depending on the size of your pan.
2 tablespoons Olive Oil
After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.
Video
Keto Recipe - Zucchini Fritters - Low-Carb & Super Easy to Make (2 Carbs)
Notes
[nutrition-label]STORING: Store zucchini fritters in the fridge for up to 4 days or freeze them for up to 3 months.SERVING SUGGESTIONS: Top with sour cream and parsley for a creamy contrasting flavor.