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Zucchini Fritters/Pancakes | Low-carb | Keto | Gluten-Free | Dairy-Free



It's zucchini season!! Anyone else have far too many zucchinis that they know what to do with? That's why you're here, right? These fritters (or do you call them "pancakes"?) are so healthy & delicious that I gobbled them up in one sitting (and I'm NOT a big zucchini fan - I hate how it gets mushy when cooked). They're pretty quick & easy to make, and you could prep a HUGE batch to use up all your zucchini, then freeze them for a quick snack/side through the week.


We also just posted a double chocolate zucchini bread recipe that has been our go-to way to enjoy the zucchini from our garden, for years.


And will be posting an oven baked breaded zucchini recipe shortly (also addictively good) so watch for that!


Let's get started:


INGREDIENTS


  • 1lb zucchini (1-2 medium, or 1 large)

  • 1 tsp sea salt


  • 1 egg, whisked

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 cup almond flour, plus more as needed (we ended up adding an extra 2 tbsp in the video)


  • Flakey salt for sprinkling, optional


STEPS:


  1. Shred your zucchini using a box grater or a food processor with a grating blade. Place shredded zucchini in colander or sieve over a bowl, and toss with salt. Then let sit for 15-20 minutes. This will draw moisture out of the zucchini.


  2. Squeeze as much water out of the zucchini as you can, and transfer squeezed zucchini to another bowl.


  3. Add the whisked egg, garlic powder, onion powder and 1/4c almond flour and mix to combine. If the mixture still seem very wet, add additional almond flour 1 tbsp at a time until the mixture thickens enough that you can scoop it and form fritters. We used an extra 2 tbsp.


  4. Divide the fritters up (we used a red cookie scoop and made 7.


  5. Heat a skillet over medium heat, and add some oil/cooking spray, then cook your fritters in batches (don’t overcrowd to get the best browning/crispiness). We cooked ours for 4 minutes on each side, then remove onto a cooling rack or plate with paper towel to remove extra oil.


  6. Enjoy!! These are lovely with a garlic mayo or yogurt sauce:


  7. Simply mix 1/2 cup of mayo or yogurt of your choice with 1/4 tsp garlic powder (or fresh minced if you have some!), 1/4 tsp onion powder, 1/4 tsp salt, and stir to combine, then enjoy!! Chives, green onions or paprika would be a lovely addition too!


Watch this video on YouTube** here:


Other delicious ways to use up all your zucchini:

Double Choc Zucchini Bread: https://youtu.be/yAELzqecL5o

Oven Baked Breaded Zucchini Chips: https://youtu.be/xeG1gIoYlVU

Vegan Oatmeal Zucchini Cookies: https://youtu.be/gVwHOHpLn7E


**PS: YouTube watch hours, subscribers, likes & comments all help us to monitize our YouTube channel and help us continue to make more videos at no cost to you. Thank you!!!

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Looking for a food processor? Ours is soooo old (Kitchenaid seems to last “FOREVER”) that they don’t have our model anymore but this is the new equivalent:

13 cup food processor with dicing kit: https://amzn.to/4fRYXgW


If you cook less often or for less people try the smaller one:

9 cup food processor with extra blades: https://amzn.to/4g02oCe


Or even smaller:

7 cup food processor: https://amzn.to/3YKMuW9

(make sure you get the one with the shredding blade attachment - the cheaper 7-cup machine doesn’t come with it)



These are affiliate links which means I make a small percentage from any sales, which in turn helps us create more videos. Thank you!

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