Magda’s Keto Friendly Zucchini Fritters

May 3, 2022

Recipe Ingredients

1 ½ pounds large zucchini, trimmed and grated (about 3 cups)

1 teaspoon salt

¼ cup chopped fresh parsley leaves (about ½ small bunch)

½ large shallot, finely diced

1 teaspoon fermented jalapeño hot sauce, more on the side when serving

¼ cup almond flour

¼ cup freshly grated Parmesan cheese

2 garlic cloves, minced

1 teaspoon stone ground mustard

2 large egg whites, beaten

Kosher Salt and freshly ground pepper, to taste

2 tablespoons grapeseed oil

Optional toppings: Tzatziki, plain Greek style yogurt, sour cream, or additional hot sauce

Recipe Instructions

Place grated zucchini in a colander over the sink. Add 1 teaspoon of salt, and gently toss to combine. Allow to rest for 10 minutes. After 10 minutes, place the zucchini in a cheesecloth, working in batches, if necessary, and squeeze out all the moisture.

In a large bowl, combine the zucchini, parsley, shallot, fermented jalapeño hot sauce, almond flour, Parmesan cheese, garlic, mustard, and egg whites. Season with Kosher salt and pepper, to taste.

Heat the oil in a large skillet over medium high heat.

Scoop 1 heaping tablespoon of batter for each fritter, flattening the batter with a spatula in the pan, and cook until the underside is golden brown, about 2 minutes. Turn the patties once, with a spider or slotted spoon. Cook until golden brown, about 1 to 2 minutes longer. Remove from the oil and drain briefly on a rack.

Serve warm, with tzatziki, plain Greek style yogurt, sour cream, or additional hot sauce.

Note: Salt draws out the zucchini’s water so when adding to taste, salt lightly. Once ingredients are combined, cook the fritters immediately. If you allow them to sit, the salted zucchini will continue to sweat, the patties will fall apart, and be too wet to fry.

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