These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!
6zucchinimedium, shredded (large holes on box grater)
4green onionfinely chopped
1teaspoonground black pepper
2tablespoonavocado oilplus more for frying larger quantities
For the sauce:
1clove garlicpushed through a garlic press or smashed then minced
1lemonzested then juiced
1tablespoonlemon juiceor more to taste
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.