ZUCCHINI FRITTERS | healthy, gluten-free, low-carb, keto recipe

– Zucchini is one of my favorite veggies because it’s so darn versatile. You guys have seen me freeze it and add it to smoothies, layer it and make zucchini lasagna, bake it and makes zucchini fries, grate it and make zucchini bread, and spiralize it for over a dozen different healthy recipes.

But today, we’re gonna quickly grate it and fry it for the tastiest zucchini fritters that you’ve ever had. These zucchini fritters are golden and crispy on the outside and soft and tender on the inside.

And with just five main ingredients, I think you’re gonna be surprised at the amount of savory flavor that they pack, especially when topped with my garlic-chive yogurt sauce. The beauty of vegetable fritters like these zucchini fritters is that they make you or other members of your family forget that you’re eating a large serving of veggies, and this version is gluten-free low carb and keto-friendly.

So let me show you how to make ’em. To get started, you’ll need a pound and a half of zucchini, and depending on how big your zucchini are, that’s usually two to three medium to large-sized zucchini. Slice the tops off your zucchini, and then grate them on a box grader.

If you have a food processor with a grater attachment, you can use that as well to speed up this process, though I do consider this my little arm workout for the day. And once the zucchini is grated, transfer that to a mixing bowl.

Nowm some of you might remember from previous zucchini recipes that zucchini is 95% water, and to prevent the fritters from becoming soggy, we want to remove as much moisture as possible. One way to do that is to sweat the zucchini with a little bit of salt, as it extracts the moisture.

So sprinkle a teaspoon of salt on the zucchini, give it a stir, and then let it sit for about 20 minutes. While the zucchini sweating, we can prep our other ingredients, and that includes finally dicing one shallot.

I love shallot, as it has that onion flavor with a hint of garlic, but it’s more mild and delicate and not quite as pungent as yellow onion. You’ll also want to lightly beat to medium to large eggs. If you have extra large eggs, I’d start with just one because, otherwise, your fritter mix might become too liquidy, though you can always add a little more flour if that does happen.

And I’m adding a quarter cup of goat cheese crumbles into these fritters, but you could also use grated Parmesan or leave the cheese off to keep them completely dairy-free. Lastly, to help bind with the eggs, we need a little flour and I’m using a half a cup of almond flour, though I’ve also tried this recipe with about three to four tablespoons of coconut flour, and that does work as well.

So just measure the flour and set it aside. Now that the zucchini has had 20 minutes to sweat, transfer it to a nut milk bag and squeeze all of the liquid out. You really want to give it a good, strong squeeze, as the more liquid you can remove, the crispier, the fritters will become.

And I’ll just clean this bowl really quick and then add all of the ingredients to it, so that includes the zucchini, diced shallot, goat cheese, beaten eggs, almond flour, and of course, a little salt and pepper.

You can’t forget the seasonings. Oh, and pro tip. You can also use herbed goat cheese for extra flavor. Give that a quick stir, and you don’t want to overstir. Just make sure that it’s mixed and fully incorporated, because the more you stir, the more the zucchini will continue to release moisture.

Heat a pan on medium heat, drizzle a couple of tablespoons of olive oil or avocado oil, and give the pan a swoosh to make sure that the bottom is fully covered. Add little mounds of the zucchini mix, and then flatten it down into round fritters.

I use a quarter cup measuring scoop to make sure that they’re all about the same size, and I do this in two batches so that I don’t crowd the pan. (upbeat music) Cook them for about three to four minutes on each side, or until they’re nice and golden.

As you can see, my first fritter was perfect, but these back ones are a bit on the soft side, so I’ll actually let them cook a little bit longer before removing them from the pan. But when they are done, remove them to a paper-towel-lined plate and let some of that oil drain off.

And now you can see that those back ones are just as beautifully golden as the front ones. The last thing to do before serving is to quickly whip up a garlic-chive yogurt topping for the fritters. So I’ll add a cup of yogurt to a bowl, and you can use dairy-free yogurt as well.

Then add one to two garlic cloves, and about a tablespoon of fresh chives. These chives are fresh from my patio herb garden, so I’m quite proud of these ones. And lastly, I’ll season with a little salt and pepper, then give it all a stir so that the garlic and chive flavor gets mixed throughout.

So, fair warning. These usually get snatched right off the plate and devoured, and you might not have time to stack them into a lovely zucchini fritter tower like this. But if you can, stack a few, dollop with a generous amount of the garlic chives yogurt sauce, and sprinkle some more chives for that extra pop of green.

This is one of the tastiest ways to enjoy seasonal zucchini, and you can freeze and meal prep these as well, so make sure to check out all of my tips on the blog post. I hope you guys enjoyed this recipe.

Make sure to give it a thumbs-up if you did, and I will see you again in the next video. (upbeat music)

Source : Youtube

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