Ingredients:
- 3 medium zucchini, shredded
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup crumbled feta cheese or grated parmesan
- 1/4 cup shredded mozzarella
- 2 cloves minced garlic
- 2 green onions, finely chopped
- 1/4 cup finely chopped parsley or herbs of your choice
- 1/4 teaspoon ground black pepper
- 2 teaspoons LC Thick n Saucy (or more if the zucchini is still too wet)
- 1 tablespoon oil of your choice (if frying)
Method:
- 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 hands.
- In another bowl, whisk the eggs and add the shredded zucchini, crumbled feta, mozzarella, garlic, green onions, and black pepper. Stir to combine.
- Stir in the Thick n Saucy until fully incorporated. If the mixture seems too loose, add a little more Thick n Saucy.
To Pan Fry:
- Preheat a large pan to medium-high heat and add the oil.
- When the oil is hot, scoop the mixture into the pan using an ice cream scoop or large spoon and slightly flatten the fritters.
- Cook about 3 minutes and flip cooking the other side until they are browned and cooked through.
- Transfer to a paper towel lined pan and repeat.
To Bake:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper and spray with cooking spray.
- Scoop the zucchini mixture onto the baking sheet and slightly flatten.
- Spray the tops of the fritters with more cooking spray.
- Bake for 20 minutes, flipping halfway through.
To Serve:
- Garnish with lemon wedges and fresh chopped herbs. Serve with your favorite low carb dipping sauce, such as Keto Creamy Whipped Feta Dip or sour cream.
- Enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.