This has pretty much become a staple in my pantry.
When I’m hungry and need to tuck into something filling and satisfying, I turn to this recipe. Since most of these ingredients are mainstays of my fridge and pantry, I make these low-carb zucchini fritters almost daily.
Eat it with a light salad for lunch or pair with fried chicken, if you’re looking to replace rice or bread with your meal, for dinner.
Low-carb zucchini fritters
INGREDIENTS
2 large zucchini, grated
1/2 teaspoon baking powder
1 cup almond flour
2 eggs
1 teaspoon salt
1 medium onion, finely chopped
Salt and pepper to taste
Oil
PREPARATION
1. Grate zucchini using a box grater. It shouldn’t be too fine, otherwise the entire thing will turn to mush. Once grated, place in a colander and sprinkle salt, which will help extract liquid from the zucchini. Wait at least half an hour then squeeze the liquid from the mixture.
2. Combine zucchini with chopped onions and eggs. Add the almond flour and baking powder. Mix thoroughly. Cook over medium heat with your oil of choice.
3. Enjoy on its own or pair with a yogurt dressing.
This recipe will produce about four to five fritters, depending on the size of zucchini.
