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Indulge in these savory zucchini fritters, packed with flavor from garlic and tomato powder, and finished off with a wholesome walnut pesto. Perfectly keto-friendly!

15 minutes

5-7 minutes per batch

Ingredients:

2 medium Zucchini

3 large Eggs

1/4 cup Coconut flour

1 teaspoon Garlic powder

1 teaspoon Tomato powder

1/2 cup Walnuts

1/2 cup Parmesan cheese

As needed Olive oil

Pinch Salt

Pinch Pepper

Instructions:

  1. Grate the zucchini and squeeze out excess moisture. In a bowl, mix grated zucchini with eggs, coconut flour, garlic powder, tomato powder, salt, and pepper.
  2. In a separate bowl, combine walnuts, parmesan cheese, olive oil, and more salt and pepper to make the walnut pesto.
  3. Form the zucchini mixture into small patties and pan-fry in olive oil until golden brown on both sides.
  4. Serve each fritter topped with a generous amount of walnut pesto.

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