Crispy Zucchini Fritters 
Fresh zucchini fritters made with almond flour, Parmesan, eggs, and herbs for a crispy low-carb bite.
Ingredients:
• 2 medium zucchini, grated
• ½ tsp salt
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup almond flour
• 2 tbsp coconut flour
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• 2–3 tbsp olive oil or avocado oil, for cooking
Instructions:
Place grated zucchini in a clean kitchen towel. Sprinkle with salt and let sit for 10 minutes.
Squeeze out as much liquid as possible. This helps the fritters get crispy.
Add drained zucchini to a bowl with eggs, Parmesan, almond flour, coconut flour, green onions, garlic, Italian seasoning, and black pepper.
Mix until combined. Let batter sit for 5 minutes to thicken.
Heat oil in a large skillet over medium heat.
Scoop about 2 tablespoons of batter per fritter into the skillet. Flatten gently.
Cook for 3–4 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate.
Serve warm with your favorite low-carb dip.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crisp edges.
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