Zucchini Fritters (gluten-free, low-carb, keto)
Zucchini fritters are the perfect appetizer or small bite. And these goat cheese zucchini fritters are topped with a creamy garlic, chive, yogurt sauce.
Servings: 10 fritters
Equipment
- Nut Milk Bag My favorite tool for straining zucchini and many other things.
- Le Creuset Braiser A staple cookware you'll see me use frequently. It's worth the investment!
Ingredients
- 1 1/2 pounds zucchini about 2-3 medium to large zucchini
- 1 shallot finely diced
- 2 eggs beaten
- 1/2 cup almond flour
- 1/4 cup goat cheese crumbled
- salt and pepper to taste
- 2 tablespoons olive oil for frying
Garlic, Chive Yogurt Sauce:
- 1 cup yogurt
- 2 garlic cloves minced
- 1 tbsp chives finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
- Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
- Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
- Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
- Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
- Mix the sauce ingredients together in a bowl, stirring until creamy.
- Serve the fritters with a dollop of the sauce, then enjoy!
Video
Notes
- To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.
- To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.
- If you'd like to use coconut flour instead of almond flour, start with 1/4 cup and add more as needed. Coconut flour is highly absorbent, so you can use less.
Nutrition
Calories: 113kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg