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