I recently made and loved these zucchini fritters! They are crispy with a slight tang from the goat cheese, and topped with a creamy garlic and chive yogurt sauce. This dish is a delicious way to eat vegetarian, low-carb and gluten-free. These fritters are also versatile – they make a great appetizer, main dish, or side. I served mine as a main with a side salad and it was a perfect meal.
Zucchini & Goat Cheese Fritters
Ingredients
Fritters
- 1 ½ pounds zucchini, about 2-3 large zucchini
- 1 shallot, finely diced
- 2 eggs, beaten
- ½ cup almond flour
- ¼ cup goat cheese, crumbled
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for frying
Sauce
- 1 cup yogurt
- 2 garlic cloves, minced
- 1 tbsp chives, finely chopped
- ½ tsp salt
- ¼ tsp pepper
Preparation
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1. Large grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 15 minutes while you prep the other ingredients. The salt will work to draw the moisture out of the zucchini.
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2. Remove as much liquid as possible from the zucchini by spooning it into a cheesecloth and squeezing, then return the zucchini to a clean bowl.
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3. Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Stir to combine. If your mixture is too soft, just add a bit more flour.
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4. Heat the oil in a large pan over medium heat until it’s fully hot. The more oil, the crispier your fritters will be. Using a ¼ cup measuring cup, scoop the same amount of mixture into the hot pan. Using a spatula, push down each fritter to flatten.
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5. Cook the fritters 4-5 minutes on each side, or until they're lightly golden. You’ll want one side to be fully cooked before you flip, or the mixture will be too soft to hold together.
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6. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
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7. Mix the sauce ingredients together in a bowl, stirring until creamy.
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8. Serve the fritters with a dollop of the sauce, and enjoy!
Recipe Notes
• To store and reheat: Place cooled fritters in an airtight container and store for up to 5 days in the fridge. Simply reheat by baking them in the oven at 375 degrees for 10-15 minutes, until warmed through.
• The ¼ cup size works well for a main dish or side, but you may want to go smaller if you are making appetizers.
Bon Appétit!
xx—BB
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