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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:
- 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.
- In a separate bowl, combine walnuts, parmesan cheese, olive oil, and more salt and pepper to make the walnut pesto.
- Form the zucchini mixture into small patties and pan-fry in olive oil until golden brown on both sides.
- Serve each fritter topped with a generous amount of walnut pesto.
