This dish subtitutes the classic potatoes for zucchini, making for a much lower-carb alternative. Zucchini is also rich in nutrients including potassium, fiber and antioxidants.
Add a crisp salad and an herb dip to these fritters for a healthy and complete meal.
Peel onion and garlic, chop finely and cook in a hot pan with oil until translucent. Remove from heat and let cool. Rinse the zucchini, grate, place in a colander, mix with salt and let stand for about 20 minutes. Then squeeze firmly and mix with the onion mixture. Whisk eggs with the flour, mix in the grated zucchini, season with pepper and add enough breadcrumbs to form a loose batter.
In a pan, heat a little oil and put in small portions of the zucchini batter. Flatten slightly and fry until golden brown on both sides. Keep the finished fritters warm in the oven at 175°F. Serve with your choice of dipping sauce, if desired.