Zucchini Fritters (Low Carb )

Zucchini fritters or zucchini pancakes are delicious on their own or with a dollop of yogurt or sour cream. Enjoy them at breakfast, lunch, dinner or as a snack.

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Zucchini Fritters (Low Carb )
Servings
16 Servings
Ingredients
  • 3 teaspoon lemon pepper
  • 2 teaspoon salt (5 g)
  • oil of choice for frying
  • 1 cup almond flour (45 grams)
  • 2 pound zucchini or Summer squash or both (450 g)
  • 0.5 cup Oat Fiber 500 (or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour) (15 grams)
  • 4 large eggs
  • 0.5 cup grated Parmesan cheese (30 grams)
  • 3 ounce onion or two medium scallions minced (40 grams)
  • 1 teaspoon baking powder
Servings
16 Servings
Ingredients
  • 3 teaspoon lemon pepper
  • 2 teaspoon salt (5 g)
  • oil of choice for frying
  • 1 cup almond flour (45 grams)
  • 2 pound zucchini or Summer squash or both (450 g)
  • 0.5 cup Oat Fiber 500 (or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour) (15 grams)
  • 4 large eggs
  • 0.5 cup grated Parmesan cheese (30 grams)
  • 3 ounce onion or two medium scallions minced (40 grams)
  • 1 teaspoon baking powder
Instructions
  1. Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium-sized mixing bowl.
  2. Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
  3. Heat a medium to large pan over medium-high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
  4. Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
  5. Drain the zucchini fritters on a paper towel before serving.

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