Easy Keto Zucchini Fritters

 

Easy Keto Zucchini Fritters

Prep time: 15 minutes | Cook time: 10 minutes | Yields: About 8 fritters

The Ingredients

• 2 medium zucchini, shredded/grated

• 2 large eggs

• ½ cup almond flour

• ¼ cup parmesan cheese, grated or shredded

• 2 tbsp green onions, finely chopped

• 1 clove garlic, minced

• 1 tbsp olive oil (for cooking)

• Salt and pepper, to taste

• Sour cream (optional, for topping)

Instructions

1. Squeeze the Zucchini (The Most Important Step!): Place your shredded zucchini in a clean kitchen towel or cheesecloth. Sprinkle with a pinch of salt and let it sit for 5 minutes. Then, wrap the towel tightly and squeeze as hard as you can to get every drop of water out. If the zucchini is wet, the fritters will be mushy instead of crispy!

2. Make the Batter: In a medium bowl, whisk the eggs. Add the almond flour, parmesan cheese, green onions, minced garlic, salt, and pepper. Stir in the dry, squeezed zucchini until everything is well combined into a thick batter.

3. Heat the Pan: Heat the olive oil in a large non-stick skillet over medium heat.

4. Fry the Fritters: Scoop about 2 tablespoons of the batter into the pan for each fritter. Use the back of your spoon to gently flatten them into circles. Do not crowd the pan; work in batches if necessary.

5. Golden & Crispy: Cook for 3 to 4 minutes per side. You are looking for a deep golden-brown color on the outside and a firm center.

6. Drain & Serve: Transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve warm with a dollop of sour cream and extra green onions as shown in the picture!