Baked Zucchini Fritters with Konjac Noodles

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Baked Zucchini Fritters with Konjac Noodles
Indulge in these delightful baked zucchini fritters enriched with fiber-rich konjac noodles. This low carb recipe offers a crunchy exterior with a soft interior, making it an excellent main dish option or a scrumptious side.

10 mins

5-7 mins

Ingredients:

2 medium Zucchini

1 teaspoon Baking powder

1 teaspoon Salt

2 eggs Eggs

1/4 cup Grated Parmesan cheese

200g (about 7 oz) Konjac noodles

As needed Extra virgin olive oil

Instructions:

  1. Grate zucchini and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture, then squeeze out the excess liquid.
  2. In a bowl, mix grated zucchini, baking powder, beaten eggs, Parmesan cheese, and stir well.
  3. Add cooked konjac noodles and combine gently until everything is evenly distributed.
  4. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the hot pan to form small fritters.
  5. Cook for about 2-3 minutes on each side or until golden brown and cooked through.
  6. Serve warm as a main dish or as a side with a keto-friendly sauce.

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