By Chef Enrico Alaggia
These low-carb zucchini fritters are perfect as an appetizer or side dish. They’re an easy-to-make, gluten-free, crispy on the outside but tender and flavorful on the inside dish that’s perfect for a keto diet.
A popular alternative to traditional wheat flour, almond flour is low in carbs, high in healthy fats, protein, and fiber, and adds a sweet, nutty flavor. Zucchini is a versatile squash full of vitamin C, pyridoxine, manganese, and potassium. It suits many diets, such as vegan, keto, paleo, or low-carb.
Recipe
Servings: 10 fritters
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Ingredients:
Zucchini Pancakes
1 1/2 pounds Zucchini (2 large zucchini)
1 small Red onion, finely diced
1 Egg, beaten
1/2 cup Almond flour
1 tablespoon Goat cheese
Salt and pepper to taste
2 tablespoons Olive oil for frying
Zesty Dill Yogurt Sauce
1 cup Yogurt
1/2 tablespoon Garlic powder
1 tablespoon Dill, finely chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Water
Directions:
- Grate the zucchini and put it into a bowl. Sprinkle with salt, stir together, and let stand for 20 minutes. The salt will draw the moisture out of the zucchini.
- With either a nut milk bag or cheesecloth, squeeze out the liquid from the zucchini.
- To a large bowl, add grated zucchini along with the red onion, eggs, goat cheese, almond flour, salt, and pepper. Stir to mix well.
- In a large pan over medium heat, heat about 2 tablespoons of oil. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
- Cook the fritters for 3 to 4 minutes on each side, or until they’re lightly golden.
- Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
- In a bowl, mix the sauce ingredients together until creamy.
- Serve the fritters with a dollop of the sauce.
