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Zucchini Fritters

Zucchini fritters with fresh parsley and sour cream in plate on blue concrete background. Selective focus.

(Gluten-Free, Low-Carb, Keto)

1 1/2 pounds zuccini (about 2-3 med to large)

1 Shallot, finely diced

2 Eggs, beaten

1/2 cup almond flour

1/4 cup goat cheese

Salt and pepper to taste

2 tablespoons of olive oil for frying

Garlic, Chive Yogurt Sauce

1 Cup Yogurt

2 Garlic Cloves, minced

1tbsp chives, finely chopped

1/2 tsp salt

1/4 tsp pepper

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.

Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl. Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.

Heat the oil in a large pan  over medium heat. Using either your hands or a spoon, dollop our mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula push down each fritter to flatten.

Cook the fritters 3-4 minutes on each side, or until they're lightly golden. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil. Mix up the sauce ingredients. Serve the fritters with a dollop of the sauce, then enjoy!

113 kcal, Carb 5g, Protein 5g, Fiber 1g

Recipe from downshiftology.com