Zucchini Fritters, Low Carb

“This is an excellent side dish for summer meals. It's also an excellent way to use zucchini from the garden.”
READY IN:
25mins
SERVES:
4
YIELD:
8 Fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
  2. In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again.
  3. To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked.
  4. Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
  5. Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: