Try these zucchini fritters for a very easy and light dinner or lunch.

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 2 medium zucchini
  • 85 g parmesan grated
  • 28 g almond meal
  • 2  eggs
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tbsp olive oil
  • Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
  • Mix the drained zucchini, parmesan, almond meal, eggs, salt and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
  • Pour oil into a non-stick frying pan over medium heat and scoop heaped tablespoons of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
  • After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
    The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.

This recipe is recommended from phase 2.

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