Rome
These keto zucchini fritters are crispy on the outside and tender on the inside, made with almond flour for a low-carb alternative. A fantastic Italian-inspired appetizer or side dish that pairs well with a variety of sauces.
Servings: 4 servings
Calories: 170kcal
Ingredients
- 2 medium zucchini grated
- 1/4 cup almond flour
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 garlic clove minced
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Instructions
- Grate the zucchini and squeeze out excess water using a cheesecloth or kitchen towel.
- In a bowl, combine the grated zucchini, almond flour, egg, Parmesan cheese, garlic, salt, and pepper. Mix well.
- Shape the mixture into small patties.
- Heat olive oil in a frying pan over medium heat. Cook the fritters for about 3-4 minutes per side until golden brown and crispy.
- Serve warm with a dipping sauce or on their own.
Notes
Chef's Tip: Squeeze as much liquid as possible out of the grated zucchini - this is the single biggest difference between crispy fritters and soggy ones. Keto Swap: traditional all-purpose flour is replaced with almond flour, which adds healthy fats and keeps the fritters low-carb without sacrificing that crisp, golden crust.
Nutrition
Calories: 170kcal | Protein: 6g | Fat: 14g | Fiber: 2g
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