Description
Sunday mornings used to mean hash browns and a full belly. But going keto? I thought I had to give that up—until zucchini saved the day. These golden beauties are crispy on the outside, tender in the middle, and totally crave-worthy. Born from a garden overflow and Grandma’s skillet wisdom, they’re now a staple in my brunch lineup. One bite and even the non-keto folks will be begging for the recipe.
Ingredients
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2 medium zucchinis (firm, no soft spots)
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¼ cup almond flour (or crushed pork rinds for extra crunch)
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1 egg (or flax egg for vegan)
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¼ cup grated Parmesan (or nutritional yeast for dairy-free)
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½ tsp garlic powder
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Olive or avocado oil (for frying)
Instructions
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Grate & Squeeze:
Grate zucchinis (use large holes). Wrap in a clean towel and squeeze hard—remove as much moisture as possible. -
Mix:
In a bowl, combine zucchini, almond flour, egg, Parmesan, and garlic powder. Mix until it holds shape—like damp sand. -
Shape Patties:
Scoop ¼ cup of the mixture and press into flat patties. Make the centers slightly thinner for even cooking. -
Fry to Perfection:
Heat oil in a skillet over medium. Fry patties 3–4 minutes per side until golden brown. Flip just once for the best crust! -
Drain & Serve:
Place on paper towels. Sprinkle with flaky salt. Enjoy hot with eggs, toast, or straight off the plate.
Notes
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Prep Ahead: Grate and store zucchini overnight in a towel-lined container.
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Crispy Trick: The drier the mix, the crispier the result. Don’t skip the squeeze!
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Spice It Up: Add paprika, onion powder, or even a pinch of cayenne for extra flavor.
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Freezer Friendly: Freeze cooked patties and reheat in a toaster oven for instant crunch.
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Calories: 210 per 2 patties
- Fat: 16g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g