The hardest thing about cutting out carbs is that for most of us, carbs form the “foundation” of a meal. In other words, the filling part. In a hamburger, the carbs are in the bun. In a pizza, they’re in the crust. In a taco, they’re the tortilla. On a low-carb diet, you have to get creative to re-imagine meals without carbs.
But more often than not, it’s a lot easier than you thought it would be. These savory, zucchini fritters are the perfect example. Not only do they have an approximate total of 3 grams of carbs, they’re a flexible foundation for breakfast, lunch, or dinner. Pair them with a ground beef patty to make a burger or use them as your base for pizza or tacos. They take about fifteen minutes to fry up.
|Prep Time||15 minutes|
|Cook Time||15 minutes|
- 2-3 zucchinis, grated
- 1 tsp salt
- 2 large eggs
- 1/2 onion, minced
- 1 1/2 tsp lemon pepper seasoning
- 1.2 tsp baking powder
- 1/2 cup almond flour
- 1/4 cup oat fiber or substitute coconut flour or more almond flour
- 1/4 cup Parmesan cheese, grated
- Oil, for frying
- Place the grated zucchini in a colander and sprinkle with salt. Toss to coat the salt evenly. Let it sit for about five minutes and then use a clean tea towel to squeeze out the zucchini. Place it into a medium-sized mixing bowl.
- Add the eggs and the onion to the bowl and mix to combine. Mix the remaining dry ingredients in another bowl before adding them to the medium bowl and mixing to combine.
- Place a frying pan over medium-high heat. Add enough oil to completely cover the bottom of the pan. Let the oil heat up for two to three minutes. When it starts to sputter, it’s hot enough.
- Give the zucchini mixture a quick stir. Use a 1/4 measuring cup to scoop some of the mixture and level it off. Then dump it into the pan and use a spatula or fork to flatten it. Cook for three minutes, then flip to the other side and cook for three minutes. Adjust the heat if the pan gets too hot and if necessary, add more oil.
- Dab the oil with a paper towel before serving.