The Best Quick & Easy Zucchini Fritters
There’s just something about the mixture of finely sliced veggies and cheese, fried in a pan, in the shape of a pancake, that makes me VERY happy. Veggie fritters are super fun and delicious, plus a great way to use up vegetables from your garden, or anything you have leftover from the night before.
That’s all you have to do to make delicious fritters is drain out any excess moisture in your veggies, and then mix it with a little egg, cheese, almond flour, and seasoning. Fry them up in a pan with olive oil, and you’ve got the best little healthy snack on the planet!
Zucchini is my favorite veggie to use for fritters because it’s cheap, tasty, and easy to shred!
1Once shredded, use a cheesecloth or new dish cloth to squeeze out the excess moisture. This will help you achieve those yummy crispy edges and keep your fritters from falling apart. Soggy is never good!
2Mix the shredded zucchini with eggs, parmesan cheese, almond flour, and seasoning to taste. I just use garlic salt and pepper, but you might also consider onion powder, paprika or a little cajun spice.
3Cook in a frying pan set to medium-high heat with little bit of olive oil for 2-3 minutes on each side, or until golden brown with crispy edges.
4Enjoy with a little sour cream or ranch dressing! This healthy recipe is packed full of protein and fiber, but surprisingly delicious. It can be enjoyed as a snack, side dish or even vegetarian meal.
Are you looking for healthy low carb recipes that are super quick and easy to make? You've got to try making veggie fritters! These little zucchini pancakes taste like heaven, and they only take a few minutes to fry up in a pan. They make for a wonderful snack, side dish or vegetarian meal.
- 2 medium zucchini (about 4 cups shredded)
- 2 eggs
- 1/2 cup shredded parmesan
- 2 tbsp almond flour (heaping)
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Grate the zucchini and then drain out the excess moisture. There are two ways to do that: (1) place it in a cheesecloth or brand new dish cloth and squeeze it out or (2) place it in a fine strain colander over a bowl and let the liquid drip out for about 10 minutes. Push it down with a few paper towels to remove even more water.
In a medium size bowl, mix together the drained zucchini, parmesan cheese, eggs, almond flour, and seasoning.
Pour oil into a frying pan over medium-high heat. Once the oil is hot, scoop 1/4 size cups into the pan. Use a spoon to push them into the oil until flattened like a pancake.
Fry until golden brown and crispy, about 2-3 minutes on each side.
Don’t forget to pin and save for later! 🙂