Gluten Free Veggie Fritters Recipe

Zucchini Fritters (glutenfree, lowcarb, keto)

WEBAug 2, 2020 · Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine. Heat the oil in a large pan over medium …

Rating: 5/5(103)
1. Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
2. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
3. Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
4. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.

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Keto Zucchini Fritters (GlutenFree) Low Carb Yum

WEBSep 12, 2020 · Set the grated zucchini in a strainer for 10 minutes then squeeze out any excess moisture using a kitchen towel. Combine all the …

1. Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
2. Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
3. In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
4. Heat about 1-2 tablespoons olive oil in large skillet. Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.

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Low Carb Zucchini Fritters Low Carb Maven

WEBSep 14, 2015 · Instructions. Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon …

1. Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
2. Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
3. Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
4. Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.

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