Ingredients
- 4 zucchinis (480 g), grated
- 2 green onions (10 g), diced
- 2 Tablespoons of onion powder (14 g)
- 2 Tablespoons of garlic powder (20 g)
- 2 teaspoons of dried oregano (2 g)
- 3/4 cup of coconut flour (84 g)
- 2 eggs, whisked
- 1/4 cup of olive oil (60 ml)
- Salt and freshly ground black pepper, to taste
- Tomato salsa, to serve (optional)
Recipe Description
DESCRIPTION: Having company? This keto zucchini fritters recipe is fun to eat and to serve. And bonus: They don’t require a lot of time to prep or cook.
This keto zucchini fritters recipe is one of those recipes where that didn’t require me to get too creative to transform the “regular” recipe into something appropriate for someone wanting to keep carbs to a minimum in order to lose weight.
Your typical zucchini fritter recipe calls for all-purpose flour. Unfortunately, white flour is swimming in carbs, so it’s got to go.
Coconut flour works perfectly as a stand in. One of the trickiest parts of working with coconut flour is getting the ratio right. Depending on what you’re making, substituting an equal amount of coconut flour in place of white flour might not get you the results you want.
Recipe Directions
- Preheat the oven to 350 F (180 C).
- After grating or food processing the zucchini, squeeze out as much moisture as you can by wrapping it in muslin and squeezing as hard as you can. Squeeze until you have a dry pulp.
- Combine all the ingredients except the olive oil and tomato salsa. Form into 12 balls of approximately 1oz (30g) each. Then press into flat patties.
- Heat the olive oil in a frying pan and carefully place the fritters into the hot oil. Once the bottom is golden and crispy turn them over and cook for a few more minutes until that side is also browned.
- Then, transfer the fritters to a greased baking tray and bake in oven for 10-15 minutes until fully cooked.
- Serve with a tomato salsa.
