Instructions

1. Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
   
   
2. Squeeze out all the excess moisture from the zucchini.
   
   
3. Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
   
   
4. Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy.
   
   
5. Place the zucchini fritters on a wire rack to soak up excess oil.

Notes:

Air fryer method: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.

Oven method: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 350F, flipping halfway through.

TO STORE: These fritters are best served fresh, but you can store any extras to eat later. Place them in an airtight container and store them in the fridge for up to three days.

TO REHEAT: Place in a skillet on medium heat with a little oil. Heat for a few minutes on each side. You can also pop them in the microwave, but they will lose some of their crunch.

Nutrition

Serving: 1 serving

Calories: 159kcal

Carbohydrates: 7g

Protein: 7g

Fat: 13g

Sodium: 1002mg

Potassium: 293mg

Fiber: 3g

Vitamin A: 348IU

Vitamin C: 19mg

Calcium: 123mg

Iron: 1mg

NET CARBS: 4g