Zucchini Fritters (gluten-free, low-carb, keto)
User Reviews
5
Zucchini Fritters (gluten-free, low-carb, keto)
Description
This recipe for Zucchini Fritters blends grated zucchini, which is salted and drained to remove excess moisture, with finely diced shallots, beaten eggs, almond flour as a binder, and crumbled goat cheese for rich flavor and moistness. The fritters are shaped and pan-fried in olive oil until golden and crisp on the outside, while tender inside.
The accompanying garlic chive yogurt sauce adds brightness and a cooling contrast with minced garlic, chopped chives, and seasoning mixed into plain yogurt. This sauce complements the lightly salty, creamy fritters with its fresh herbal notes.
These fritters can be served warm as a snack or light meal, paired well with sides or as an appetizer. They hold moisture from the zucchini but develop a firm texture due to the almond flour and eggs. The frying method yields a crisp exterior and soft center for pleasant texture contrasts.
Use a nut milk bag or cheesecloth to adequately squeeze out zucchini liquid to avoid soggy fritters. The recipe also mentions freezing and reheating instructions to maintain texture, including more crispy reheating by baking rather than microwaving.
Ingredients
- 1 ½ pounds zucchini about 2 to 3 medium to large zucchini
- 1 shallot finely diced
- 2 egg lightly beaten, large
- ½ cup almond flour
- ¼ cup goat cheese crumbled
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 tablespoons extra-virgin olive oil for frying
Garlic, Chive Yogurt Sauce:
- 1 cup PLAIN yogurt
- 2 garlic minced, cloves
- 1 tablespoon chives finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
- Grate the zucchini. Grate the zucchini and put into a bowl. Sprinkle with a bit of kosher salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
- Drain the zucchini. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Mix together. Add the shallot, eggs, almond flour, goat cheese, salt and pepper. Then stir to combine.
- Fry the zucchini fritters. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately ¼ 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.
- Make the sauce. In a medium mixing bowl, stir together the yogurt, garlic, chives, salt, and pepper.
- Serve. Serve the fritters with a dollop of the sauce, then enjoy!
Notes
- After grating zucchini, salt and let stand to draw out moisture, then squeeze dry thoroughly before mixing.
- Store cooled fritters in an airtight container in the fridge for up to 5 days.
- Freeze fritters in a freezer-safe container for up to 2 months; thaw overnight before reheating.
- Reheat in the microwave for convenience, or bake at 375°F for 10-15 minutes to restore crispness.
- When substituting coconut flour for almond flour, start with less than called for due to absorbency and adjust as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10fritters
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 167mg | 7% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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