– 1 ¼ cup Grated Zucchini – ¼ cup Almond Flour – 1 ½ tbsp Psyllium husk – 2 large Beaten Eggs – ¼ cup Grated Mozzarella – ¼ cup Shredded Parmesan – 2 tbsp Fresh Parsley – ½ tsp Onion Powder – 1 tsp Italian Herbs – ¼ tsp Salt – ½ tsp Garlic Powder
For this recipe, you need about 2 small zucchinis or 1 medium zucchini. Wash the zucchini, keep the skin on, and trim ends.
Place the zucchini into a food processor with the grater attachment and grate finely.
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.
Place the grated zucchini in a large mixing bowl with grated cheese, almond flour, psyllium husk, beaten eggs, chopped parsley, salt, Italian herbs, garlic, and onion powder.
Stir the mixture with a spoon at first, then squeeze with your hands to bring all the ingredients together and form a sticky wet batter.
Heat some olive oil under medium heat. Scoop 1/4 cup of batter, shape a patty with your hands. Place the patty into the warm oil.
Fry for 2 minutes on one side, pressing gently the patty with the back of a spatula after 1 minute to flatten into a thinner disc.
Flip and Fry
When the borders are set, slice a large spatula under the fritter and flip on the other side. Fry for 2 extra minutes until crispy and golden.
Place each cooked fritter onto a plate covered with absorbent paper to absorb the extra cooking oil while you fry the following fritters.
NET CARBS FAT PROTEIN
Serving: 1 Fritter Makes: 6 Fritters
Prep: 10 Minutes Cook: 6 Minutes