1/4cupAvocado oilor high smoke point oil like coconut oil
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. This is really important to ensure crispy zucchini fritters.
Now measure the amount of grated zucchini required by the recipe which is 1 cup + 1/4 cup or weight 210 g/7 oz.
Place the grated zucchini onto a large mixing bowl with grated cheese, almond flour, psyllium husk, beaten eggs, chopped parsley, salt, Italian herbs, garlic powder, 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. It shouldn't be runny, if so add up to 1 tablespoon extra psyllium husk, adding 1/2 tablespoon at a time. Squeeze batter with your hands after each addition and wait 5 minutes for the husk fiber to absorb the water. The batter should be wet but not runny.
Heat 2-3 tablespoons of olive oil under medium/ high heat.
Scoop 1/4 cup of batter, shape a patty with your hands, its wet but not liquid. Place the patty into the warm oil and 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. Don't press too hard at first to avoid the patty to break!
When the borders are set, slice a large spatula under the fritter and flip on the other side. Fry 2 extra minutes until crispy and golden. Keep pressing the fritter to flatten and expand, the flatter the crispier, best thickness is 0.5 mm (0.02 inches). Add more oil if needed as the fritters will absorb some and the more oil the crispier it gets too.
Place each cooked fritter onto a plate covered with absorbent paper to absorb the extra cooking oil while you fry the following fritters.
Repeat these steps until the 6 fritters are cooked.
Serve hot with a green salad on the side and a dollop of sour cream on top.
Store in the fridge up to 3 days in an airtight box. Rewarm in a warm oven or in a frying pan.
Freeze up to 3 months in an airtight box
Cheese: any hard grated cheese can be used like cheddar, Edam, Colby, EmmentalNut-free option: replace almond flour by the same amount of sunflower seed flour or sesame seed flourPsyllium husk replacement - not recommended but if you can't eat husk, you can swap psyllium husk with coconut flour but the zucchini will be fragile and can fall into pieces easily. Adding 1/4 teaspoon of Xanthan gum can help with the coconut flour option.