Method

Preparation: Shred the zucchini, parmesan, and mozzarella cheese finely.

Garlic preparation: Mince the garlic cloves.

Herb preparation: Chop the scallions and parsley.

Zucchini draining: In a large mixing bowl, combine the shredded zucchini with salt and let it sit for 10 minutes. Squeeze out the excess water from the zucchini and discard the liquid.

Batter mixing: In a separate bowl, whisk together the eggs, shredded zucchini, crumbled feta, minced garlic, chopped scallions, and black pepper. Gradually stir in the almond flour until the mixture is well combined.

Pan frying method: Preheat a large skillet over medium-high heat and add 1 tablespoon of oil. Use an ice cream scoop or large spoon to drop the batter into the skillet, cooking each side for 2-3 minutes until golden and crispy. Transfer to a paper towel-lined plate and repeat the process.

Baking method: Preheat the oven to 200°C (400°F). Line two large baking sheets with parchment paper and lightly spray with cooking spray. Scoop the batter onto the sheets, flattening each portion slightly. Spray the tops with additional cooking spray and bake for 20 minutes, flipping halfway through.

Air frying method: Preheat the air fryer to 190°C (375°F). Arrange the fritters in a single layer on the air fryer mesh. Spray or brush with oil and cook for 8 minutes. Turn the fritters and continue cooking for another 4-5 minutes until crispy and golden.

Garnishing: Garnish with lemon wedges and freshly chopped herbs. Accompany with cold yogurt, sour cream, tzatziki, or your preferred dip.

Serving with ideas: Stuffed chicken breasts with garlic & herb cream cheese, Keto-Friendly, Stuffed Peppers, Keto-Friendly, Tuna Casserole, Keto Friendly, Salsa, Keto-Friendly.

Refrigerate: Store cooked zucchini fritters in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Place fritters in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months. Reheat directly from frozen in the oven or air fryer.