Ingredients
2 medium zucchini, grated and drained
2 eggs, beaten
1/2 cup almond flour
1/2 cup Greek yogurt
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
Preheat oven to 200°C (375°F) and line a baking sheet with parchment paper.
Pat the grated zucchini dry with paper towels to remove excess moisture.
In a mixing bowl, combine zucchini, eggs, almond flour, garlic powder, salt, pepper, and dill. Mix well.
Using a small spoon or cookie scoop, form the mixture into 12 round fritter patties and arrange on the baking sheet.
Drizzle olive oil evenly over the fritters.
Bake for 20 minutes or until golden brown and crispy, flipping halfway through.
Meanwhile, in a small bowl, mix Greek yogurt with a pinch of salt and fresh dill to make the dip.
Serve the fritters warm with the yogurt dip.
Notes
For a gluten-free option, ensure all spices and equipment are certified gluten-free.
To double the recipe, multiply the ingredient quantities and adjust baking time by 5-10 minutes based on your oven.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto, Gluten-Free, Vegetarian
Nutrition
- Serving Size: 3 fritters and 2 tbsp yogurt dip
- Calories: 170
- Sugar: 1g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg