Description
Embrace health with this keto-friendly zucchini fritter & salad combo.
Ingredients
Units
Scale
- 1/2 handful (5 g)** Arugula Leaves
- 1/2 cup (15 g)** Salad Greens
- 1/2 medium, grated (105 g) Zucchini.
- 1 medium Egg
- 2 pinches of Salt
- 2 pinches Ground Black Pepper
- 1 tbsp (15 g) Sour Cream, 19% fat
- 1 tbsp (7 g) Almond Flour
- 1 tsp (5 g) Olive Oil
- 1 pinch* Onion Powder
- 1/4 cup grated (27 g) Cheddar Cheese
- 1 tbsp (3 g) Psyllium Husk Powder
- 1 tsp (5 g) Lemon Juice
Instructions
- First, use a grater to shred the zucchini. Then, squeeze out any extra liquid using a towel or paper towel.
- In a bowl, mix the squeezed dry zucchini, egg, almond flour, psyllium husk powder, cheddar cheese, salt, black pepper, and onion powder* (I prefer to add this to the fritter ISO on the salad).
- Let it sit for 2 minutes to thicken.
- Next, heat a nonstick frying pan with ½ of the above olive oil over medium heat. Spoon about 2 tablespoons of the zucchini mixture into the pan for each fritter.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2–3 minutes.
- In another bowl, toss together arugula, salad greens**(I only used romaine lettuce), and the remaining ½ of olive oil, lemon juice, salt, and pepper.
- Finally, serve the zucchini fritters with the green salad and sour cream on the side.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 318
- Sugar: 0.9 g
- Sodium: 571.3 mg
- Fat: 21.7 g
- Saturated Fat: 8.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 10.4 g
- Fiber: 3.9 g
- Protein: 17 g
- Cholesterol: 195.7 mg
