All-star zucchini fritters are a vegetarian delight. Pair them with a fresh salad with beets, red cabbage and a creamy yellow sauce on top, and eat a low-carb rainbow!
March 19 2018 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
All-star zucchini fritters are a vegetarian delight. Pair them with a fresh salad with beets, red cabbage and a creamy yellow sauce on top, and eat a low-carb rainbow!
USMetric
2 servingservings
Ingredients
- 1½ lbs 650 g zucchini
- 2 2 eggeggs
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
- 2 tsp 2 tsp ground psyllium husk powder
- 1 tsp 1 tsp dried mint
- 1 tsp 1 tsp onion powder
- 4 tbsp 4 tbsp light olive oil or coconut oil
- salt and pepper
Red salad
- 3 oz. (1¼ cups) 85 g (290 ml) red cabbage, shredded
- 3 oz. 85 g beet, thinly cutbeets, thinly cut
- 2 tbsp 2 tbsp fresh parsley
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp lime juice
- salt and pepper
Sunny sauce
- ½ cup 120 ml sour cream
- 1 tsp 1 tsp turmeric
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Combine the ingredients for the sauce and stir well. Set aside to let the flavors blend while preparing the rest.
Chop the cabbage finely into thin strips. You can use a mandoline slicer but it also works well with a grater or sharp knife. Wash the beets thoroughly before peeling and slicing.
Place cabbage and beets in a bowl and add the remaining ingredients for the salad. Mix and set aside.
Grate the zucchini coarsely and place in a colander over the sink. Generously salt and gently toss to combine. Let it sit for 10 minutes, then squeeze out excess liquid.
In a large bowl, mix cheese, ground psyllium husk powder and spices. Add zucchini and eggs. Mix to a batter and let it stand for 10 minutes. Add some more ground psyllium husk powder if the batter feels too runny.
Warm a non-stick skillet over medium heat and add plenty of oil. Spoon in mounds of batter for each fritter; flatten into pancakes with a spatula or large spoon.
Flip after 3-4 minutes and keep frying until both sides turn a nice golden brown color.
Serve immediately with the red salad and sunny sauce on the side.
Tip!
Golden beets and green cabbage offer similar flavors but change the look! Add crumbled feta on top of both for a more filling meal.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
16 comments
1
lisa
March 13 2018
YES! Keep bringing these recipes with simple ingredients, no processed ingredients and GREAt flavours!
2
Jonda
March 23 2018
Sometimes I am sensitive to psyllium husk powder. Could it be substituted? maybe protein powder? to what ratio?
Reply: #6
3
fil
March 25 2018
So glad you have added macros.
- 1 comment removed
5
Cornelius
May 9 2018
Sometimes they Meta-mucil as it contains Psyllium husk
I am sensitive to psyllium husk powder. Could it be substituted? maybe protein powder? to what ratio?Sometimes I am sensitive to psyllium husk powder. Could it be substituted? maybe protein powder? to what ratio?
6
Reply to comment #2 by Jonda
Cornelius
May 9 2018
Try Meta-mucil as it contains Psyllium husk, however it also contains sugar.
Ltry Meta-mucil as it is Psyllium husk
But watch sugar though. I am sensitive to psyllium husk powder. Could it be substituted? maybe protein powder? to what ratio?Sometimes I am sensitive to psyllium husk powder. Could it be substituted? maybe protein powder? to what ratio?
7
Jessica H
May 17 2018
What is the macro count for just the Zucchini Fritters (per serving)?
8
Angie
June 10 2018
How many carbs in just the fritters with out the salad. Also can I use almond flour instead?
- 1 comment removed
10
Dianne
May 25 2019
I'm also enquiring about the nutritional values of the fritters alone? It seems quite high with the salad!
11
Chantel
August 17 2019
I tried this and followed the recipe closely, but it didn't work for me until I used almond flour. The cheese would cook faster than the zucchini, it didn't quite blend with the zucchini (balls of cheese bonding with itself), and they wouldn't flip easily. I ended up scrambling it in the pan to get it cooked. Flavours were great though, and a bit of added almond flour helped it bind.
12
Francat
February 21 2020
Totally frustrating way to make "scrambled zucchini" and ruining a fry pan!
Reply: #17
13
bassem.sabagh
June 3 2020
Removing the liquid is probably the most essential point - these came out so so lush
I did a few replacements on the salad as didn't have the ingredients and didn't have the carb allowance - but still with the dressing it was amazing
Sweetheart cabbage, radish for salad
10% Greek yogurt with double cream in place of sour cream
Mature cheddar cheese grated in patty14
andochinterest
July 9 2020
Hi, what do you do about storage for the next day ? Do you store the fried-up fritters or keep the dough and fry up the next day?
Reply: #15
15
Reply to comment #14 by andochinterest
Kristin Parker Team Diet Doctor
July 9 2020
Hi, what do you do about storage for the next day ? Do you store the fried-up fritters or keep the dough and fry up the next day?
If you prefer them hot and crispy, you may find you prefer to store the dough and fry them up fresh the next day.
16
Leah
August 19 2021
This dinner was soooo good. I pressed the extra liquid in the fritters out as I grilled them, used a mandoline on the beet and slaw, used fresh mint, added more garlic everywhere. This is def a 5 star.
17
Reply to comment #12 by Francat
Leah
August 19 2021
Yours is a years old comment, but still, first the "salt and let sit" part of the recipe removes water, secondly squeezing the excess water remaining out with your hands, and then again lightly with a spatula as you're grilling. I cook a lot so these additional steps were intuitive, hopefully this comment will help someone else.
