Keto Zucchini Fritters with Sour Cream Dip

Ingredients

• 2 medium zucchinis (~400g), grated and squeezed to remove excess water
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil (for frying)
• Salt and pepper to taste
• 1/2 cup sour cream (for dipping)

Instructions

1. Grate the zucchini and squeeze out as much liquid as possible using a clean towel. This keeps the fritters from turning soggy.
2. Mix the squeezed zucchini with eggs, almond flour, Parmesan, salt, and pepper until a thick batter forms.
3. Heat olive oil in a skillet over medium heat. Scoop small portions into the pan and flatten gently.
4. Cook 3–4 minutes per side, until golden brown and firm enough to flip.
5. Transfer to a paper towel-lined plate and repeat with remaining batter, adding more oil if needed.
6. Serve warm with sour cream for dipping.

Nutrition per serving

Calories, macros, and macro split are approximate per 1 serving (about 160g). Net carbs = total carbs minus fiber.

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