Ingredients
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7 oz (200 g) Onion
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14 oz (390 g) Zucchini
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2 oz (50 g) Almond Flour
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2 ½ oz (70 g) grated Parmesan Cheese
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½ tsp Sea Salt
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Ground Black Pepper
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2 tsp Konjac Flour
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2 tbsp finely chopped fresh Parsley
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2 Egg
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2 tbsp Coconut Oil
Directions
Steps
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1
Done
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Grate the onion and zucchini using either a box grater or a food processor. Grated onion is very wet, and grated zucchini not very far behind. Don’t say I didn’t warn you. |
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2
Done
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Lay a clean, dry kitchen cloth on the counter, and spread the grated veggies evenly over the towel in a thin layer. Place a second clean, dry kitchen cloth on top of the veggies and press down firmly to remove the excess moisture. Repeat with another clean, dry cloth if necessary. |
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3
Done
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In a large bowl place the almond flour, parmesan cheese, sea salt, pepper, and konjac flour, and mix very well. |
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4
Done
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In a small bowl beat the eggs. |
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5
Done
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Add the chopped parsley, grated veggies, and beaten egg to the dry ingredients, and mix until well combined. Leave for a few minutes to thicken up. |
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6
Done
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Melt coconut oil in a large skillet until hot. |
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7
Done
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Drop balls of the fritter mix into the pan (it will probably be a little sticky) and flatten with a spatula to form a thin fritter. |
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8
Done
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Working in batches, cook fritters for about 5 minutes on each side until golden brown. |
