Breakfast

Zucchini and herb fritters

Name: Zucchini and herb fritters
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb Zucchini; 4 Eggs; 3 oz Almond flour; 2 oz Scallion; Dill, a small handful, chopped; 4 tbsp Olive oil; Sea salt, to taste

Almond flour bind these where flour would, and wringing the zucchini out properly is the only thing standing between a fritter and a puddle.

4gnet carbs

29gfat

11gprotein

321kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Zucchini1¼ lb
Eggs4
Almond flour3 oz
Scallion2 oz
Dilla small handful, chopped
Olive oil4 tbsp
Sea saltto taste

Method

6 steps · 25 minutes

Coarsely grate the zucchini, salt it and leave it 15 minutes in a colander.
Wring it out hard in a clean kitchen towel. You want several tablespoons of liquid out; anything less and the fritters will not hold.
Mix with the beaten egg, almond flour, chopped scallion and dill. The mixture should just hold together in a spoon.
Fry heaped spoonfuls in the oil over medium heat, flattening each one gently, for 3 minutes.
Turn once and give them 2 minutes more. Turning early or often is how they fall apart.
Drain on paper towels. They are best straight from the pan and still fine cold the next day.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.