Are you on a mission to limit or avoid refined carbs? Try these low-carb zucchini fritters. Made with coconut flour instead of breadcrumbs, they're ideal for gluten-free diets, too. One recipe makes eight fritters, but you can easily double the ingredients to make a bigger batch. Enjoy!
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Things You’ll Need
3 medium zucchini
2 large eggs
2 garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt, plus more for sweating zucchini
1/4 cup + 2 tablespoons coconut flour
Wash and dice the zucchini.
Add the zucchini to a food processor. Pulse until shredded, scraping down the sides as needed.
Transfer the zucchini to a strainer or colander, then place in a large bowl. Lightly salt the zucchini and let sit (or "sweat") for 20 minutes, tossing occassionally. The salt will help draw the excess moisture out of the zucchini.
Wrap the zucchini in a paper towel or clean cloth. Firmly squeeze the zucchini to remove more moisture, repeating with additional paper towels as needed.
In a small bowl, whisk the eggs.
Combine the shredded zucchini, eggs, garlic, spices, coconut flour and Parmesan cheese in a large bowl.
Stir well. If the mixture is too watery, add more coconut flour, one tablespoon at a time.
Warm oil in a medium skillet over medium-low heat. Form 1/4 cup scoops of zucchini mixture into small patties. Cook for 3 to 4 minutes on each side, or until golden brown.
Repeat with the remaining mixture, adding more oil as necessary.
Serve warm and with sour cream, scallions and more parsley. Enjoy with greens or on their own.