48 Breakfasts
Golden-crisp fritters, loaded with grated Parmesan, are served alongside a fresh basil mayonnaise.
Parmesan Zucchini Fritters with Basil Mayo Prep Time:
7 mins
Cook Time:
Ingredients ⁄4 tsp. sea salt
1
⁄2 lb. (225g) zucchini, grated
1
⁄3 cup mayonnaise
1
⁄4 cup fresh basil, chopped
1
⁄2 tsp. fresh lemon juice
1
⁄4 tsp. freshly ground black pepper
1 large egg, beaten ⁄2 cup Parmesan cheese, grated
2 TB. almond flour 4 TB. unsalted butter, cut into 1-TB. slices
Nutrition per Serving 87% Protein 11% Fat
677 65g Protein 19g Total Carbohydrate 6g Dietary Fiber 2g Net Carbohydrate 4g Calories Fat
2% 2.8:1
Net Carb Ratio
Yield:
4 fritters
1
1
1
10 mins
In a medium bowl (or using a colander over the sink), sprinkle sea salt over zucchini. Gently massage zucchini for 1 minute to be sure salt covers completely. Set aside for 5 minutes.
2
Meanwhile, in a small bowl, combine mayonnaise, basil, lemon juice, and black pepper. Set aside for dipping sauce.
3
After 5 minutes, gently squeeze zucchini to release any extra water. Discard water and place zucchini in a dry, medium bowl.
4
Add egg, Parmesan cheese, and almond flour and stir to combine.
5
Heat a nonstick griddle over medium-low heat. When the griddle is hot, scoop unsalted butter slices onto it.
Serving Size:
2 fritters
6
Divide mixture in quarters. Spoon zucchini onto melted butter and flatten into 4 thin disks. (The griddle should be hot enough to sizzle slightly.)
7
Cook fritters for 4 to 5 minutes per side, or until deep golden brown and cooked through. Remove from the griddle and place on a paper towel.
8
Serve fritters with basil mayo dipping sauce.
Variation: To make Cheddar
Cauliflower Fritters with Chive Mayo, replace zucchini with 2 cups grated cauliflower florets and use a pungent sharp white cheddar cheese instead of Parmesan. As a variation on the basil mayo, use finely chopped chives instead of fresh basil.