LOW CARB ZUCCHINI FRITTERS

These might be one of my most popular recipes and I came up with it a few months ago when we had an excessive amount of zucchini from Zola’s garden. I just started throwing stuff in a bowl and suddenly one of our favorite dinners came to life.

You can adjust the ingredients to make them more fritter like or pancake like…these proportions make them like a pancake. And if you can’t have dairy, you can leave the mozarella out all together and add an extra egg.

INGREDIENTS
+ 4 cups shredded zucchini
+ 2 cups almond flour
+ 1.5 cups shredded mozzarella
+ 1/2 cup sun dried tomatoes
+ 6 eggs
+ salt and pepper

DIRECTIONS
Mix all ingredients in a bowl. I don’t squeeze the moisture from my zucchini. The mix should be similar to a pancake batter. If it’s too runny, they’ll fall apart, so in that case, add some more almond flour. Every time I make these the consistency of the batter is slightly different depending on how juicy my zucchini’s are ;). Spoon batter onto a pan (I use the Chosen Foods avocado oil spray), and cook till the bottom become golden, flip, and cook all the way through.

Makes about 20 fritters
About 2.5 CARBS EACH

We top them with @siggisdairy plain yogurt mixed with pesto or some honey goat cheese.

Use the leftovers for a breakfast sandwich (they toast in the toaster really well), or cook the fritters thin and use it as a “taco” shell or pizza crust.

My family can’t get enough of these. And if you happen to have picky kids, it’s a great way to sneak some veggies in and they’ll never know. You can freeze them if you want, but ours never last long enough to need to freeze them. ;)

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