Zucchini Fritters

Servings: 2
Calories: 510.0kcal (per serving)
Fat: 44.6g (per serving)
Carbs: 8.3g (per serving)
Protein: 21.6g (per serving)

About

Perhaps a little similar to a potato pancake, zucchini fritters make a great side dish that satisfies the need for something hot, crisp, and a little chewy. A sprinkling of fresh spices and herbs, plus some gooey parmesan cheese, make these fritters extra appetizing. They can accompany any meal, whether it’s breakfast or dinner. You could even enjoy them as a little snack between meals!

Ingredients

9 ½ ounce zucchini
½ teaspoon salt
1 large egg
1 cup shredded parmesan cheese
1 clove garlic raw
½ teaspoon spices onion powder
1 teaspoon parsley raw
2 tablespoon almond flour by bob's red mill
¼ cup vegetable oil

Instructions

Prepare the zucchini by peeling off the skin and shredding it into fine shreds, as if you were shredding cheese. To remove the excess moisture, place the zucchini shreds in a colander, and sprinkle the salt over it. Then, place a paper towel over the zucchini and place something heavy, such as a bowl or large cup, on top to weigh down the squash.
Let the moisture drain from the zucchini for at least one hour. Then, use your hand to tightly squeeze out the last of the liquid, and transfer the zucchini to a dry, clean bowl.
Mix into the zucchini the egg, parmesan, garlic, onion powder, chopped parsley, and almond flour. Prepare a large skillet by heating the oil over high heat.
When the oil is hot enough, divide the zucchini mixture into four equal parts. Use your hands to form the sections into tight balls as best as possible, and place them in the oil. Use a spatula to gently press down the zucchini fritters so they become a little flat.
Cook the fritters for 4-5 minutes per side, or until they turn golden brown and release easily from your skillet. Transfer the cooked fritters to a paper towel to absorb the excess oil. Enjoy warm!