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zucchini fritters low carb


this is an excellent side dish for summer meals. it's also an excellent way to use zucchini from the garden.


# # # # # # # # # # #


  1. Shred or grate zucchini
  2. Using fine sieve
  3. Press shredded zucchini against sieve to remove as much moisture as possible
  4. Alternately
  5. Squeeze handfuls of shredded zucchini to remove as much moisture as possible
  6. In a glass mixing bowl
  7. Soften cream cheese for about 15 seconds in the microwave oven
  8. Add the parmesan cheese & stir
  9. Add one egg
  10. Stir vigorously to combine & then add the second egg and stir again
  11. To the egg mixture add the zucchini
  12. Scallions
  13. Garlic
  14. Salt
  15. Pepper
  16. Basil & cayenne
  17. Stir until well combined
  18. The mixture will be a bit "loose" because of the egg
  19. But will come together when cooked
  20. Heat a well seasoned cast iron skillet over medium heat
  21. Add the olive oil & butter
  22. Using an ice cream scoop
  23. Portion the fritter mixture into the skillet
  24. My pan is large enough for four small fritters at a time
  25. Cover the skillet with a lid and allow to cook for a few minutes
  26. Until the bottom is golden brown
  27. Gently flip & cover with lid again for a couple of minutes until cooked through
  28. Serve with sour cream

Step 16

Total Time in Minute 25

Ingredients Count 12

cooking zucchini fritters  low carb

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Cream cheese

Parmesan cheese

Garlic clove

Dried basil

Kosher salt

Black pepper

Cayenne powder


Olive oil

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