Frankenstein Zucchini Fritters

Frankenstein zucchini fritters are green, crisp-edged patties made from grated zucchini, almond flour, Parmesan and eggs, pan-fried in olive or avocado oil. They suit Halloween, with the green color doing the monster work, but they also work as a snack or side dish all year. Ten minutes of prep and 15 of cooking gives 25 minutes in total, and the card makes 4 servings.

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Almond flour replaces regular flour, so the batter stays low in carbs, and Parmesan and the spice mix give it plenty of savory flavor. The whole recipe depends on one step: getting the water out of the zucchini before it goes into the bowl.

What Goes in the Batter

• Zucchini (2 medium, about 2 cups grated): it adds moisture and a mild flavor. Pick firm, fresh ones and skip any that are soft or blemished.
• Salt (1 teaspoon): used to pull moisture out of the grated zucchini.
• Almond flour (1/2 cup): the structure, without regular flour.
• Parmesan (1/4 cup, grated): a savory, cheesy flavor.
• Eggs (2 large): they bind everything together.
• Garlic powder, onion powder, black pepper and paprika (1/4 teaspoon each): a light seasoning, with the paprika adding color and mild smokiness.
• Fresh parsley (1/4 cup, chopped, optional): color and freshness.
• Olive oil or avocado oil: for frying. Both have a high enough smoke point for a golden-brown crust.

Squeezing the Zucchini Dry

Grate the zucchini on a box grater or in a food processor. A processor is faster and a grater gives more control over the texture. Put the shreds in a clean kitchen towel or cheesecloth, sprinkle the salt over them, and let them sit for about 10 minutes.

Then twist the towel and squeeze out as much liquid as you can. A surprising amount of water comes out. Skipping this step or squeezing lightly gives soggy fritters instead of crisp ones.

Combine the drained zucchini, almond flour, Parmesan, eggs, spices and parsley in a large bowl. Mix with a fork or your hands until it is thick and holds together.

Frying Without Burning

Heat a skillet over medium heat with enough oil to coat the bottom. A non-stick skillet helps the fritters release and cook evenly. When the oil shimmers, scoop about 2 tablespoons of batter for each fritter and flatten it slightly in the pan. Leave room between them. Three or four at a time is about right, because crowding the pan stops them from crisping.

Medium heat is the right setting. The fritters cook through before they burn, and the outside turns crisp. Cook for about 3 to 4 minutes per side, until golden brown. Lift them out with a spatula, a slotted one if you want to drain the oil, and set them on a plate lined with paper towels.

Serve warm with sour cream or a keto-friendly dip. Guacamole, tzatziki, a spicy mayo, a ranch dip made from sour cream and herbs, or Greek yogurt mixed with fresh herbs and lemon juice all go well.

Ways to Change Them

• Feta and spinach: 1/2 cup of crumbled feta and a handful of chopped fresh spinach add a Mediterranean flavor.
• Spicy: a pinch of cayenne pepper or red pepper flakes, with a cooling dip.
• Fresh herbs: dill, basil or chives, finely chopped.
• Extra cheese: 1/4 cup of shredded mozzarella or cheddar gives a melty center.
• Green onions: chopped and mixed into the batter.
• Sweet potato: replace half the zucchini with grated sweet potato for a sweeter flavor. This raises the carbs slightly.
• Vegan: replace the eggs with a flaxseed mixture of 1 tablespoon flaxseed meal and 2.5 tablespoons water, left for 5 minutes, and use nutritional yeast instead of Parmesan.

What to Serve With Them

Garlic butter spinach, an avocado salad with cherry tomatoes, red onion and lime, and cauliflower rice are easy sides. Roasted Brussels sprouts with a balsamic glaze or a coleslaw of cabbage, mayo and vinegar add crunch. For drinks, sparkling water with lime or unsweetened iced tea with a little mint keeps things light.

Storing and Freezing

Leftovers keep up to 3 days in an airtight container in the refrigerator. Reheat them in a skillet over medium heat for a few minutes until crisp again.

You can also freeze the fritters uncooked. Shape them, freeze them on a baking sheet, and move them to a freezer bag. Cook from frozen and add a couple of extra minutes to the frying time.

Each fritter is listed at 150 calories, 12 grams of fat, 5 grams of carbohydrates, 2 grams of fiber and 6 grams of protein.

FAQ

Can I make them ahead?

Yes. Keep the mixture in the refrigerator for up to 24 hours, and cook the fritters fresh for the best texture.

Can I replace the almond flour?

Coconut flour can work, but it is more absorbent, so use less. Start with 1/4 cup and add more if needed.

What makes them spicier?

Add a pinch of cayenne pepper or red pepper flakes to the mixture.

Can I freeze them?

Yes, uncooked. Shape them, freeze on a baking sheet, then bag them. Cook from frozen with a couple of extra minutes in the pan.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us