ZUCCHINI FRITTERS | healthy, gluten-free, low-carb, keto recipe

Slice the tops off 1.5 pounds of zucchini and grate them on a box grater or food processor.

Sprinkle 1 teaspoon of salt on the grated zucchini, stir, and let sit for about 20 minutes to sweat out moisture.

Dice one shallot and set aside.

Lightly beat 2 medium to large eggs in a separate bowl.

Add 1/4 cup of goat cheese crumbles to the egg mixture.

Measure out 1/2 cup of almond flour and set aside.

After 20 minutes, transfer the zucchini to a nut milk bag and squeeze out as much liquid as possible.

In a mixing bowl, combine the squeezed zucchini, diced shallot, beaten eggs, goat cheese, almond flour, and a pinch of salt and pepper. Stir until just mixed.

Heat a pan on medium heat and drizzle a couple of tablespoons of olive oil or avocado oil.

Using a quarter cup measuring scoop, add mounds of the zucchini mixture to the pan and flatten them into round fritters.

Cook the fritters for about 3 to 4 minutes on each side until golden brown, adjusting cooking time as necessary for doneness.

Remove the fritters to a paper-towel-lined plate to drain excess oil.

In a bowl, combine 1 cup of yogurt, 1-2 minced garlic cloves, and 1 tablespoon of fresh chives. Season with salt and pepper and stir to mix.

Serve the fritters topped with the garlic-chive yogurt sauce and additional chives if desired.

Equipment Needed

Dietary

Allergens