Low-carb • Gluten-free • Crispy • Savory
🌟 Ingredients
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1 cup grated zucchini (squeezed very dry)
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1 cup riced cauliflower (fresh or frozen, also squeezed dry)
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2 large eggs
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1 cup shredded mozzarella or cheddar cheese
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¼ cup grated Parmesan cheese
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2 tbsp almond flour (or coconut flour: 1 tbsp)
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2 green onions, thinly sliced
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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2–3 tbsp avocado oil or olive oil (for frying)
👩🍳 Instructions
1️⃣ Prep the Veggies
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Grate the zucchini, place it in a towel, and squeeze out as much liquid as possible.
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Do the same with cooked/riced cauliflower.
The drier the mixture, the crispier the fritters!
2️⃣ Mix the Batter
In a bowl, combine:
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Zucchini
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Cauliflower
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Eggs
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Mozzarella
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Parmesan
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Almond flour
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Green onions
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Garlic powder
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Onion powder
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Salt & pepper
Mix until a thick batter forms.
3️⃣ Fry the Fritters
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Heat oil in a nonstick pan over medium heat.
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Scoop 2–3 tablespoons of the mixture into the pan and flatten gently.
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Fry for 3–4 minutes per side until golden and crispy.
4️⃣ Drain & Serve
Place on a wire rack or paper towels to keep crispy.
🍽️ Serving Ideas
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Dip in sour cream
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Serve with lemon wedges
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Top with avocado + bacon
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Pair with ranch or sugar-free spicy mayo
🔥 Keto Tips
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For EXTRA crispiness: add 1–2 tbsp crushed pork rinds.
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For dairy-free keto: use coconut flour + nutritional yeast.
If you’d like, I can also provide:
✅ Air fryer version
✅ Baked version
✅ Chicken-added version