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ZUCCHINI FRITTERS 2.0! | Kale Me Maybe

ZUCCHINI FRITTERS 2.0!

Name: ZUCCHINI FRITTERS 2.0!
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 piece large zucchini, grated & squeezed; 3 piece eggs; 1 cup almond flour; 2 clove garlic; 1 tsp onion powder; Salt; Pepper; olive oil; yogurt; 1 pinch salt; 0.5 piece lemon juice

15 mins prepServes 8

I posted some squash fritters a few months back, and I revamped the recipe so that they’re cheese- free (except note that the yogurt topping, that def has dairy) and even fluffier on the inside and crispier on the outside. Served them with a dollop of salted lemon yogurt and some chives!

8 servings

What you need

1 fl oz olive oil

2 pinch salt

1 pepper

1 cup yogurt

2 zucchini

½ fl oz lemon juice

1 tsp onion powder

2 clove garlic clove

1 cup almond flour

3 egg

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Instructions

Shred the zucchini and use a cheesecloth or nut milk bag to remove all the excess liquid. Do it until you can’t squeeze anymore out. Combine all the ingredients in a large bowl. Heat up some olive oil in a pan, and use your hands to form a patty. Fry the fritters on each side for about 2-3 minutes on each side until golden brown and cooked throughout. To make salted lemon yogurt topping, just put a large scoop of yogurt in a bowl and mix with a pinch of salt and the juice of 1/2 lemon.

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ZUCCHINI FRITTERS 2.0!

What you need

Instructions

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