Crispy Zucchini Fritters Recipe
This delicious zucchini fritters recipe is unbelievably easy to make, low carb, and they are the perfect way to sneak in some extra veggies! Perfect as a side dish, light lunch or simple snack, these crispy fritters are a great way to use up leftover zucchini.
- 1 Zucchini
- 1 Egg beaten
- 1/3 cup Almond flour
- 1/2 cup Ricotta cheese
- 3 Tbsp parmesan cheese grated
- 1 Tbsp Freshly chopped chives
- 1 Tbsp Freshly chopped parsley
- Salt and pepper to taste
- Keto friendly oil for pan frying
- 1/2 cup plain yogurt
- 1 Tbsp lemon juice
- 2 coves minced garlic
- 2 teaspoons fresh dill or 1/2 tsp dried dill
Heat a thin layer of keto friendly cooking oil in a skillet over medium-high heat.
Shred the zucchini well.
In a mixing bowl, combine the shredded zucchini, egg, almond flour, ricotta cheese, parmesan cheese, chives, parsley as well as salt and pepper to taste. Stir to combine well.
Drop large tablespoons of the zucchini mixture into the heated oil in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy on the outside.
Remove the fritters from the oil, and place on a towel lined plate to drain and cool.
Serve with your favorite keto-friendly dipping sauce such as ranch or sour cream.
Dill Sauce Ingredients
Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season with salt and pepper to taste.
Serving: 10g | Calories: 64kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 47mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg