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The whole recipe turns on one step, and it is not a glamorous one: getting the water out of the zucchini. Zucchini is over 90 percent water, and a fritter made with wet shreds will not hold together no matter how much almond flour you add.

Grate it, wrap it in a cloth, and wring it hard. What you have left binds easily with parmesan, two eggs and a quarter cup of almond flour.

Each fritter is 2 g net carbs and about 124 calories. They are good hot from the pan, and unusually good cold the next day, which makes them worth doubling.

Golden keto parmesan zucchini fritters stacked on a plate, a grain free low carb appetizer
Dr. Don Colbert, MD

Keto Parmesan Zucchini Fritters

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Calories: 124
Ingredients Method Nutrition

Ingredients
  

  • 2 organic zucchini peeled and grated
  • 3/4 cup parmesan cheese grated
  • 1/4 cup blanched almond flour
  • 2 organic eggs
  • 3 tbsp grass-fed ghee for frying
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Method
 

  1. Peel the zucchini, halve them lengthwise and scoop out the seedy centers.
  2. Grate the zucchini onto a thin dish towel or a double layer of cheesecloth.
  3. Gather the cloth and wring it out hard over the sink. Keep going until almost no more liquid comes out.
  4. Combine the drained zucchini with the parmesan, almond flour, eggs, salt and pepper in a large bowl.
  5. Let the mixture sit for 5 to 10 minutes so the almond flour hydrates.
  6. Melt 1 tablespoon of ghee in a frying pan over medium heat.
  7. Drop heaping tablespoons of the mixture into the pan and press each one flat with the back of a spoon.
  8. Cook for about 3 minutes, until the underside is golden brown, then flip once and cook another 3 to 4 minutes.
  9. Move the finished fritters to a paper towel lined plate and add more ghee to the pan between batches.

Nutrition

Calories: 124kcalCarbohydrates: 3gProtein: 6gFat: 10gFiber: 1g

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