Ingredients

The following ingredients have 8 Servings
  • 1 pound zucchini or Summer squash or both ((450 g))
  • 1 teaspoon salt ((5 g))
  • 2 large eggs
  • 1 1/2 ounce onion or two medium scallions minced ((40 grams))
  • 1 1/2 teaspoon lemon pepper
  • 1/2 teaspoon baking powder
  • 1/2 cup almond flour ((45 grams))
  • 1/4 cup oat fiber ((15 grams) (or 2 tbsp coconut flour))
  • 1/4 cup grated Parmesan cheese ((30 grams))
  • oil of choice for frying

Instruction

  • Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
  • Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
  • Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
  • Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
  • Drain the zucchini fritters on a paper towel before serving. Makes 8 with one fritter per serving.