- 1 pound zucchini
- 2 teaspoons kosher salt
- 3/4 cup almond flour
- 1/4 cup grated parmesan cheese (see notes for Whole30/dairy free substitutions)
- 2 green onions, thinly sliced
- 2 large eggs
- 1/4 cup avocado oil
- Topping options: sour cream, homemade Whole30 + Keto ranch dressing, lemon garlic aioli, pesto, pesto aioli, etc.
- Trim the ends off your zucchini, and grate on the large holes on your box grater. In a medium size bowl, combine the grated zucchini and 2 teaspoons kosher salt. Mix well with your hands, and let the zucchini sit for 15 minutes. This will both season the zucchini, and draw out all the excess water.
- Transfer the grated zucchini to a nut milk bag (or use a dish towel) and squeeze out all the moisture from the zucchini. You should be left with about 2 cups of zucchini “pulp”.
- In a large mixing bowl, combine the zucchini “pulp”, almond flour, parmesan cheese, green onions and eggs. Whisk to combine.
- If the fritter batter in your bowl ever starts to get watery, no problem! Use a paper towel to blot out any extra moisture.
- Heat a cast iron skillet over medium heat for 5 minutes. Add in the avocado oil. Use a large cookie scoop to scoop out the fritters and form into patties. (If you don’t have a cookie scoop, measure out 3 tablespoons for batter). Place in the avocado oil. Continue forming and adding more fritters, being careful not to overcrowd the skillet. I can fit at most 6 fritters in my skillet. Cook for about 5 minutes per side, until crispy, golden brown. Transfer the cooked fritters to a paper towel lined plate.
- Serve the fritters warm, topped with your topping sauce of choice. I love serving this with my Tastes Lovely Keto House Salad and some avocado.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
Dairy Free/Whole30 Substitution: You can leave out the parmesan and instead use a full 1 cup of almond flour.
Nut Free: I haven’t tried it, but if you need these to be nut free you should be able to use my pork rind panko, or tigernut flour.
Egg Free: I haven’t tried it, but if you need these to be egg free you should be able to use a flax egg. Mix 2 tablespoons flax meal with 5 tablespoons water. Let it sit for 5 minutes to thicken up. This replaces the 2 eggs the recipe calls for.
Zucchini Substitution: Even though these are zucchini fritters, you can easily substitute yellow squash too!
Meal Prep: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the dipping sauce. HEATING: Either microwave until warm, about 2-4 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out), reheat in a 350ºF oven until warm, 10-15 minutes, or my favorite way is crisping up again in a cast iron skillet with more avocado oil.
Freezing: Freeze in a freezer safe airtight container for at least 6 months. If you can, thaw in the fridge overnight. Either microwave until warm, about 2-4 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out), reheat in a 350ºF oven until warm, 10-15 minutes, or my favorite way is crisping up again in a cast iron skillet with more avocado oil. You can reheat straight from frozen too, may take a little longer.