KETO ZUCCHINI FRITTERS
KETO ZUCCHINI FRITTERS
FOOD AS MEDICINE
As a veggie loving momma, I am always working to find creative ways to keep Stella nourished and excited about eating a variety of vegetables. Eggs are a great vehicle for me to add in nutritional density and they are pretty amazing on their own providing fat soluble nutrients such as vitamin D, E, A and B-vitamins such as choline for neurological health, liver support, and brain development. Using eggs and cheese (I mean if that doesn’t make foods delicious…) to bind together the dried zucchini is a home run pairing and this base of a recipe can be used with other veggies too by reducing the amount of zucchini by 1/2-1 cup and replacing with another veggie of choice such as finely chopped broccoli, bell pepper, radish, and so much more. Just be sure to also press out their extra water content as a dry veggie base aids in a crispier fritter!
These stand alone well and can be eaten as an appetizer, used as a veggie side in a meal, or as a base to a protein like a chicken breast or lox cold smoked salmon with sliced avocado on top. I served this recipe in Stella’s second birthday menu. To learn about my recommendations on how to Nourish a Toddler and her 2nd birthday menu, check out my blog post here.
3 medium zucchini, yielding 4 packed cups of shreds
2 scallions, both whites and greens chopped to yield ¼ cup, reserve 1-2 Tbsp greens for garnish
¾ cup shredded aged cheddar cheese
1 cup of Parmesan, grated
3 Eggs, whisked
1/2 tsp salt
¼ tsp black pepper
⅓ cup Almond Flour
5 tablespoons of Avocado Oil
Optional: dollop of sour cream or greek yogurt and pinch of paprika for garnish
Using a food processor or grater, shred zucchini. Once in a large bowl measure 4 packed cups and strain in nut milk bag or clean dish cloth removing as much liquid as possible. Then return to dry bowl and add scallions and both cheeses, stirring to combine. Whisk eggs in separate bowl and add salt, pepper. Pour in egg mixture into zucchini mixture. Then slowly start to sprinkle in almond flour to absorb some of the liquid, stirring to incorporate.
Heat a pan on medium high heat and add avocado oil. Ensure oil is hot making tiny bubbles, then take ¼ cup portions of the recipe and place on pan, pressing gently with back of measuring cut to flatten into a pancake like circles. Fry for about 2-3 minutes per side on medium high heat, flipping once to cook both sides. Then set on plate to rest. Garnish with remaining scallions and optional other toppings.
Makes 6 servings
Nutrition per serving: 205 Calories, 16g Fat, 4g Carbs, 13g Protein
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