Zucchini Fritters Low Carb Recipes
KETO LOW CARB ZUCCHINI FRITTERS
Crispy Keto Low Carb Zucchini Fritters (2 Net Carbs!) can be fried, baked, or Air-fried to give you the perfect appetizer for any occasion. They are filled with cheese, seasonings, fresh parsley, and lots of healthy zucchini.
Provided by Layla
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
- In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
- To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
- To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
- To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
- To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or your favorite dip.
Nutrition Facts : ServingSize 1 Fritter, Calories 76 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 270 mg, Fiber 1 g, Sugar 2 g
ZUCCHINI FRITTERS, LOW CARB
This is an excellent side dish for summer meals. It's also an excellent way to use zucchini from the garden.
Provided by marypatlaver
Categories Vegetable
Time 25m
Yield 8 Fritters, 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
- In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again.
- To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked.
- Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
- Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.
ZUCCHINI FRITTERS (GLUTEN-FREE, LOW-CARB, KETO)
Zucchini fritters are the perfect appetizer or small bite. And these goat cheese zucchini fritters are topped with a creamy garlic, chive, yogurt sauce.
Provided by Lisa Bryan
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
- Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
- Heat the oil in a large pan over medium heat. 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 3-4 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.
- Mix the sauce ingredients together in a bowl, stirring until creamy.
- Serve the fritters with a dollop of the sauce, then enjoy!
Nutrition Facts : Calories 113 kcal, Carbohydrate 5 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 39 mg, Sodium 167 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
- Mix the drained zucchini, parmesan, almond flour, eggs, salt, and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
- Pour oil into a frying pan over medium heat and scoop 1/4 cups of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
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- Place the zucchini and salt into a large colander and mix together. Drain over the sink for 10 minutes.
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- For this recipe, you need about 2 small zucchinis or 1 medium zucchini. Wash the zucchini, keep the skin on, and trim ends.
- Wrap the grated zucchini into a clean towel, gather the corner of the towel, and squeeze hard to extract ALL the water from the zucchinis. This is really important to ensure crispy zucchini fritters.
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- Hold the box grater on top of a large cutting board and with one hand on the grater and the other hand on the squash, run it up and down on the grater until it all gets shredded.
- Remove it from the board and put it in the colander and continue the same shredding process until all of the squash has been shredded.
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- 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.
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