Low Carb Zucchini Fritters
Ingredients
-
1
pound
zucchini or Summer squash
-
1
teaspoon
salt
-
2
large
eggs
-
1 ½
ounces
onion or two medium scallions, minced
-
1 ½
teaspoon
lemon pepper
-
½
teaspoon
baking powder
-
½
cup
almond flour
-
¼
cup
oat fiber or coconut flour
-
¼
cup
grated Parmesan cheese
-
as needed
oil
for frying
Instructions
- Grate the zucchini and place it in a colander with salt for 5 minutes to drain.
- Squeeze out excess moisture and transfer the zucchini to a mixing bowl.
- Add the eggs and scallions to the zucchini and mix well.
- In a separate bowl, combine the dry ingredients and then add them to the zucchini mixture.
- Heat oil in a pan over medium-high heat until hot.
- Use a measuring cup to scoop the batter into the pan, flattening it into a pancake shape.
- Cook for 3 minutes on each side until golden brown.
- Drain on paper towels before serving.
Nutrition Facts (estimated)
Servings
8
Calories
81
Total fat
6g
Total carbohydrates
5g
Total protein
5g
Sodium
476mg
Cholesterol
58mg
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