My Husband and I have graduated from "Clean" eating to Keto, we both have lost about 35 pounds so far and feel fantastic. Less than 20 carbs a day, yes indeed. We both keep coming up with amazing recipes to still include foods we enjoy. I don't eat potato's anymore but these make me feel like I am.
You can add any herbs or spices you like, we are both super tasters so we like lots of flavor. The recipes I have seen are all too bland for me, so I made my own up and I must say they are fantastic!
4 large zucchini or summer squash, grated, leave skins on
2 large eggs, beaten
2 scallions minced
1/2 onion grated
2 small jalapeno peppers grated
1/2 teaspoon baking powder
1/2 cup almond flour, start with 1/4 and add more if needed
1/2 tsp onion powder
1/2 tsp cayenne
1/2 tsp chili powder
1/2 tsp pepper
1 1/2 cup of fresh Mozzarella cheese, grated, you can of course use regular Mozzarella is you have it.
Grate the zucchini on a box grater or in a food processor, do the same with the onion and jalapeno's.
Put the zucchini/onion/jalepeno in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 hours and move it around, you will be surprised how much liquid it drains.
Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
Add the eggs and scallion to the zucchini/onion/jalapeno mixture e and stir, add the rest of the dry ingredients and stir, if the mixture is too watery add more almond flour.
Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper.
Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving.
****Note: The fritters I made were pretty fat so I ended cooking them in the oven to finish.
****Note: Serve with sour cream, they are amazing.