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Aunt Rocky’s Zucchini Fritters (Low Carb, Gluten-free)

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Level: Easy

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Description

We serve these in place of hash browns with breakfast, and as a stand-in for Egg Foo Yung with Asian dishes. They can be changed up to suit your tastes. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, coconut free, Paleo, CKD, Low Potassium, Low Sodium, Renal Diet.

Ingredients

  • 1 cup Zucchini, Shredded
  • ½ cups Riced Cauliflower (Measured After Ricing)
  • ½ cups Mushrooms, Diced
  • ¼ cups Celery, Fine Minced
  • 2 whole Green Onions, Sliced Thin
  • 2  Large Eggs, Beaten
  • 1 Tablespoon Coconut Flour (See Notes)
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ginger Powder
  • 1 pinch Smoked Paprika (optional)
  • 2 Tablespoons Bacon Grease, Butter Or Coconut Oil, For Frying

Preparation

Shred zucchini and squeeze out as much water as you can using paper towels or a clean dish cloth. Leave on dry towel to air dry a little more while prepping everything else.

Rice the cauliflower. Put riced cauliflower in a small bowl and microwave for 2 minutes with no water and no lid. Add mushrooms, celery, and green onion to the bowl with the cauliflower. Set aside. Give the zucchini one final squeeze before putting everything together.

In a medium mixing bowl, whisk eggs. Add coconut flour and spices. Mix well. Add all of the vegetables, and stir until everything is well coated. Leave mixture resting for 5 minutes to allow the coconut flour to thicken everything.

Heat the grease, butter or oil in a large skillet over medium heat. (If you don’t have a 12-inch skillet, you can fry these in 2 batches, or use 2 skillets.) Drop heaping tablespoons of the fritter mixture into the pan, and flatten into a patty with the back of the spoon. Fry until they turn slightly brown on the bottom and have firmed up enough to flip. Turn and cook until the second is browned. The fritter should feel firm when you push on it in the middle. Repeat the process until you have all of them cooked.

Remove from skillet and place on paper towel lined plate to drain. Serve warm.

Leftovers keep well in the refrigerator or freezer. Reheat in microwave, toaster oven, or skillet.

Yields 8 fritters.

Notes:
• If you cannot eat coconut, substitute flax meal, oat fiber, or some other thickener to thicken the batter.
• Other low carb veggies may be substituted for those in the recipe, but keep the vegetable to egg ratio the same for best results. Nutrition information will vary with any substitutions.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Butter or oil is included in nutritional counts, but there’s no way to know how much is absorbed by each fritter.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each fritter:
Calories 58, Total Fat 3 g, Saturated Fat 1 g, Sodium 225 mg, Potassium 70 mg, Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 2 g. Macros: 76% fat, 14% protein, 10% net carbs.

© September 1, 2018 Roxana Lopez for Aunt Rocky’s.

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