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Cheese and onion zucchini fritters recipe

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Ingredients

Adjust Servings:
7 oz (200 g) Onion
14 oz (390 g) Zucchini (courgette)
2 oz (50 g) Almond Flour (ground almonds)
2 ½ oz (70 g)  grated Parmesan Cheese + extra for topping
½ tsp Sea Salt
Ground Black Pepper
2 tsp Konjac Flour / glucomannan powder
2 tbsp finely chopped fresh Parsley
2 Egg
2 tbsp Coconut Oil

Cheese and onion zucchini fritters recipe

  • 25 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Grate the onion and zucchini using either a box grater or a food processor.  Grated onion is very wet, and grated zucchini not very far behind.  Don’t say I didn’t warn you.

2
Done

Lay a clean, dry kitchen cloth on the counter, and spread the grated veggies evenly over the towel in a thin layer.  Place a second clean, dry kitchen cloth on top of the veggies and press down firmly to remove the excess moisture.  Repeat with another clean, dry cloth if necessary.

3
Done

In a large bowl place the almond flour, parmesan cheese, sea salt, pepper, and konjac flour, and mix very well.

4
Done

In a small bowl beat the eggs.

5
Done

Add the chopped parsley, grated veggies, and beaten egg to the dry ingredients, and mix until well combined.  Leave for a few minutes to thicken up.

6
Done

Melt coconut oil in a large skillet until hot.

7
Done

Drop balls of the fritter mix into the pan (it will probably be a little sticky) and flatten with a spatula to form a thin fritter.

8
Done

Working in batches, cook fritters for about 5 minutes on each side until golden brown.

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Hot bacon and cabbage slaw recipe
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