Ingredients
Equipment
Method
Instructions
Shred the raw zucchini using the coarse side of a standard box grater. Place the shreds into a clean glass bowl.
Sprinkle 1 teaspoon of sea salt over the zucchini, toss with your hands, and let it rest undisturbed for 10 minutes to extract internal water.
Transfer the wet zucchini shreds into a clean kitchen towel or cheesecloth. Twist and squeeze with full strength over the sink until absolutely no more liquid drains out.
Place the dry, compressed shreds back into a bowl. Pour in the beaten eggs, minced garlic, green onions, black pepper, and optional parmesan cheese.
Slowly sprinkle your chosen gluten-free flour blend into the bowl. Stir gently with a wooden spoon until a thick, scoopable batter forms.
Heat avocado oil in a heavy non-stick skillet over medium-high heat. Drop uniform mounds of batter into the hot oil.
Flatten each mound gently with the back of a spatula to form tidy pancake shapes. Fry undisturbed for 3 to 4 minutes per side until beautifully golden brown and crispy.
Transfer the hot fritters to a platter lined with paper towels to drain exces
Video
Notes
Recipe Notes:
• Squeeze Out All Water: Squeeze the salted zucchini completely dry with a towel. If any hidden moisture remains, your fritters will become soggy.
• Flour Choices: Use almond flour for a strict keto diet. For a lighter texture, use a 1-to-1 gluten-free baking flour.
• Reheating Tip: Never use a microwave to reheat. Warm them in an air fryer or on a dry skillet to keep them crispy.
• Flour Choices: Use almond flour for a strict keto diet. For a lighter texture, use a 1-to-1 gluten-free baking flour.
• Reheating Tip: Never use a microwave to reheat. Warm them in an air fryer or on a dry skillet to keep them crispy.