There is quiet a lot of Zucchini fritters recipes but my personal favorite is this pan fried one, they have crispy edges. I love the fact that they are low-carb and best when you are on a keto diet. They are easy to prepare and leftovers can be frozen for another day.
Nutritional Info for the Zucchini fritters recipes:
Calories: 154kcal, Proteins: 4.2g, Carbohydrates: 5.2g, Fat: 13.6g
Ready in about: 20 minutes, Servings: 6 fritters
- 1 ¼ cup Grated zucchini unpeeled, soaked in water
- ¼ cup Almond Flour or sunflower seed flour
- 1 ½ tbsp. Psyllium husk
- 2 large eggs, well beaten
- ¼ cup Mozzarella cheese or any you like, shredded
- ¼ cup Parmesan cheese or any you want, shredded
- 2 tbsp. Fresh parsley finely chopped
- ½ tsp. Onion powder, store-brought
- 1 tsp. Italian herbs
- ¼ tsp. Himalayan salt
- ½ tsp. Garlic Powder, store-brought
To Fry the Zucchini Fritters:-
- ¼ cup Avocado Oil or coconut oil/ almond oil/ olive oil
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- In this recipe, you have two tiny zucchinis or one medium zucchini. Remove the skin from the zucchini and cut the ends. Grate the zucchini finely in a food processor (you can get it on this link if you don’t have one) fitted with the grater attachment.
- Fold the grated zucchini in a clean towel, collect the corner of the towel, and compress the zucchinis vigorously to extract all the water. It is critical to ensure that the zucchini fritters are crispy.
- Now, weigh the amount of grated zucchini specified in the recipe, which is 1 cup + 1/4 cup, or 210 g/7 oz.
- Combine the grated zucchini, almond flour, psyllium husk, beaten eggs, chopped parsley, salt, Italian herbs, garlic powder, onion powder in a large ceramics bowl.
- First, stir the mixture with a spoon, and then squeeze with your hands to combine all of the ingredients and produce a sticky wet batter. If it is too runny, add up to 1 tablespoon additional psyllium husk, 1/2 tablespoon at a time.
- After each addition, squeeze the batter with your hands; let 5 minutes for the husk fiber absorb the water. While the batter should be moist, it should not be runny.
- Set the small saucepan over medium-high heat and warm the 2-3 tablespoons oil. Scoop 1/4 cup batter and shape into a patty with your hands; the batter should be moist but not liquid. Fry the fritter for 2 minutes on one side, carefully pressing the patty with the back of a spatula after 1 minute to flatten it into a thinner disc. Avoid pressing too hard at first to avoid breaking the fritter!
- Once the borders are established, slice a large spatula underneath the burger and turn it over. Cook more for 2 minutes, or until crispy and golden. Continue pressing down on the fritter to flatten and extend it. The flatter, the crisper; 0.5 mm is the optimal thickness (0.02 inches). Add additional oil as needed, as the fritters absorb some of the oil, and the fatter, the crispier the fritters get.
- Each cooked fritter should be the line on a dish lined with absorbent paper to absorb any excess cooking oil while frying the following fritters. Continue in this manner until all six patties finely cook.
- Serve immediately with a side of green salad and a dollop of sour cream.