These are wonderful as an interesting and tasty side. I have made fritters with zucchini, chayotes, squash and broccoli. All of them are fun and tasty to serve alongside any entrée. With shredded zucchini it is important to squeeze out as much moisture as possible with your hands before using. If you opt to use coconut flour make sure the patties are not too wet - they should form fairly easily. Coconut flour works well as it is so absorbent of moisture. It is also something I use in meatballs and meat loaf; no need for other fillers when you have coconut flour on hand.
3 cups finely shredded zucchini (750 mL)
1 cup shredded Mozzarella cheese (250 mL)
2 tbsp Parmesan cheese (30 mL)
1/2
cup Gluten-Free Bake Mix 2, OR Keto Bake Mix, (125 mL)
OR 2 to 3 tbsp coconut flour (30 to 45 mL)
2 oz onion, finely chopped (60 g)
2 eggs
1/4
tsp salt (1 mL)
1/4
tsp black pepper (1 mL)
Olive oil for frying
Squeeze
as much moisture out of the zucchini as possible. In medium bowl, combine
zucchini, Mozzarella cheese, Parmesan cheese, Gluten-Free Bake Mix 2, OR Keto Bake Mix , OR coconut flour and onion. In small bowl, whisk eggs,
salt and black pepper together. Add to
vegetables and form fritters with 2 tablespoonfuls.
In
large frying pan, in olive oil and over medium heat, drop the fritters and
flatten with the spatula. Don’t
overcrowd the pan. Fry until both sides
are golden brown and crispy. Repeat with
remaining fritters.
Yield: 14 fritters
1
fritter
65.1
calories
4.1
g protein
4.4
g fat
0.5 g fiber
1.8
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
ZUCCHINI GRILLED CHEESE FRITTERS
