Low Fat Zucchini Fritters Recipes

KETO LOW CARB ZUCCHINI FRITTERS

Keto Low Carb Zucchini Fritters image

Crispy Keto Low Carb Zucchini Fritters (2 Net Carbs!) can be fried, baked, or Air-fried to give you the perfect appetizer for any occasion. They are filled with cheese, seasonings, fresh parsley, and lots of healthy zucchini.

Provided by Layla

Time 15m

Number Of Ingredients 11

Ingredients

3 medium zucchini ((shredded))
1 teaspoon salt
2 large eggs
1/4 cup crumbled feta ((or grated parmesan))
1/4 cup shredded mozerella (or your favortie cheese)
2 cloves garlic ((minced))
2 scallions ((green onions, finely chopped))
1/4 cup parsley ((finely chopped), or herbs of choice)
1.4 tsp EACH ground black pepper, chili powder, garlic powder ((to taste))
1/2 cup almond flour
1 tablespoon oil ((for frying))

Steps:

In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or your favorite dip.

Nutrition Facts : ServingSize 1 Fritter, Calories 76 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 270 mg, Fiber 1 g, Sugar 2 g

HEALTHY ZUCCHINI FRITTERS

Healthy Zucchini Fritters image

These zucchini fritters are unbelievably easy to make and a fun way to sneak veggies into your diet. Fried until golden brown, they are best served with a generous dollop of sour cream and fresh herbs.

Provided by Natalya Drozhzhin

Categories Appetizer Breakfast

Time 50m

Number Of Ingredients 5

Ingredients

2 cup zucchini (grated, and squeezed to drain)
1/2 cup whole wheat flour
2 eggs
1 tsp salt
3 tbsp oil (for cooking)

Steps:

Combine zucchini together with flour, eggs, and salt in a bowl.
Preheat oil in a skillet. Spoon small amounts of mixture into the pan.
Fry on each side until golden brown.
Serve with sour cream and fresh herbs.

Nutrition Facts : Calories 62 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LOW FAT ZUCCHINI FRITTATA

Low Fat Zucchini Frittata image

A very good Low Fat Frittata, you can use or include other veggies or substitute other veggies for the zucchini, A good appetizer or entree. The recipe comes from the American Heart Association,

Provided by Barb G.

Categories Lunch/Snacks

Time 30m

Yield 1 Frittata, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 medium zucchini, sliced
1/2 cup diced onion
1 clove fresh garlic, minced fine
1 cup cooked white rice (a good use for leftover rice)
1 cup egg substitute or 1 cup egg white
2 tablespoons grated parmesan cheese
1/2 cup grated mozzarella cheese
4 -5 tablespoons extra virgin olive oil
salt (roughly 1/4 teaspoon)
ground pepper

Steps:

Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
Salt and pepper to taste.
Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
When the frittata is brown on the bottom, use a plate to turn it over.
Cook until both sides are brown and firm.
Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.