Ingredients

The following ingredients have 8 Servings
  • 3 Cups Grated zucchini, (packed (about 2 large zucchinis))
  • 2 Tbsp Olive oil, (divided)
  • 2/3 Cup Onion, (diced)
  • 20 Twists Real Salt Organic Lemon Pepper
  • 20 Twists Real Salt Organic Garlic Pepper
  • 6 Tbsp Parsley, (minced)
  • 3/4 - 1 tsp Real Salt Sea Salt (*)
  • 1 Cup Almond flour ((100g) **)
  • 2 tsp Coconut flour
  • 1 Egg white
  • Olive oil spray
  • 1/2 Cup Paleo-friendly Mayo
  • 5 tsp Fresh lemon juice
  • 4 tsp Fresh dill, (chopped and tightly packed)
  • 4 Twists Real Salt Lemon Pepper
  • Real Salt Sea Salt, (to taste)

Instruction

  • Heat your oven to 400 degrees and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!
  • Place the grated zucchini in a kitchen towel and ring out as much moisture as you can. Put some muscle into it so your fritters don't get soggy. Add it into a large bowl.
  • Heat 2 tsp of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini. 
  • Add the lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed.   Add in the egg white and stir well into the zucchini mixture.
  • Drop on the prepared baking sheet by 16 scant 1/4 cup balls - or about 3 Tbsp. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches)
  • Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to HIGH broil and broil until crisp, about 2-3 minutes. Watch closely as these can burn FAST.
  • Mix all the dip ingredients together and DEVOUR with the fritters!