Zucchini Fritters - Low Carb
- Ready in: 15 minutes
- Serves: 4
- Complexity: very easy
- kcal: 76
- 3 medium zucchini, grated
- 2 tsp SIDS SALT & PEPPER
- 2 large eggs
- ¼ cup crumbled feta or grated parmesan
- ¼ cup grated mozerella
- 2 cloves garlic, minced
- 2 spring onions, finely chopped
- ¼ cup parsley, finely chopped, or herbs of choice
- 1½ tsp chilli powder
- 1½ tsp garlic powder
- ½ cup almond flour
- 1 tbsp rice bran oil, for frying
- 1 ramekin SIDS TAMARILLO SAUCE
In a large bowl, combine the shredded zucchini and SIDS SALT & PEPPER then set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, spring onions. Stir in almond flour until fully combined.
To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
To Bake: Preheat oven to 200°C. Line 2 large baking sheets with baking paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
To Air Fry: Preheat Air Fryer to 190°C. Place the fritters on the Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes until crispy and golden.
To Serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or SIDS TAMARILLO SAUCE.
Store: Refrigerate in an airtight container up to 3-4 days or freeze for up to 3 months.
To Reheat: Warm in the oven at 175°C for 10-15 minutes until heated through.