Ingredients
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3 ZucchiniMedium sized
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3 Egg(s)Medium sized
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3 tbsp. of Almond flourHeaped tablespoon
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3 leaves of Chives
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to taste Salt
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to taste Grounded black pepper
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Optionally Dill
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Optionally Parsley leaves
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for frying Extra Virgin olive oil
Directions
This site already has several versions of zucchini fritters made with rice and chickpea flour. Well, today, we are making fritters with almond flour. This version was born for certain diet types that do not allow legumes and grains, like the Candida diet, Paleo diet, etc. Thanks to the eggs, this version contains more protein.
But! Don’t think that’s some limited variation! The texture of these fritters is perfect! Meanwhile, the almond flour, when toasted, gives a delicate nutty flavor. It is gorgeous.
So, try them regardless of your type of diet!
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Grate the zucchini on a coarse grater, season with salt and leave to drain in a bowl for about 10 minutes. Then, squeeze out the excess moisture and transfer the pulp to another bowl. Add the rest of the ingredients and knead the "batter" for the fritters. |
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2
Done
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Heat olive oil in a frying pan over medium heat. Place the batter in tablespoonfuls, smooth it out and shape it into thin fritters. Fry them on both sides until golden brown. |
