You wouldn’t know it from the way I have taken over the kitchen, but my husband is actually an excellent cook. He doesn’t get much opportunity these days, because I have commandeered almost all aspects of our meal preparation. Some of this is for practical reasons, as he works outside the home and it makes more sense for me to be doing the majority of the food prep. And some of this is because cooking, which was always a love of mine, has become an all-consuming passion. But when I do relinquish the reigns, he is quite proficient and has come up with some lovely dishes. He has a good understanding of flavour and how to bring out the best in fresh foods, and he doesn’t just follow a recipe, but considers how to change and improve it. Quite some time ago, back when we used to eat wheat, he took a somewhat ho-hum recipe for zucchini fritters and added feta. He made some other changes as well, and it quickly became a family favourite.
So when I decided to try low carb zucchini fritters, I used that recipe as my gold standard. I wanted to capture the same flavours without the gluten, so obviously the wheat flour had to go. I wanted something relatively neutral in flavour, so as not compete with zucchini and herbs, but I didn’t think almond flour would hold together well enough during frying. A small amount of flax and coconut flour, as well as an extra egg, did the trick.
And I absolutely had to keep Tim’s addition of feta. In fact, I doubled the feta, just for his sake. Because my husband has an abiding love of feta and will add it to almost any recipe he can. When I start kicking around meal ideas with him, I will list out ingredients I might use and his eyes will light up as he says “And how about some feta?”. I am not sure where this love of feta comes from, but it’s highly amusing to me. And he does have a point. That salty, crumbly cheese really can add a new dimension to a recipe. I don’t quite think it belongs in everything, as he seems to, but it’s good stuff and it makes for really tasty zucchini fritters.
And how did the low carb version turn out? Fantastic. Beautifully browned and a bit crispy, with wonderful flavour from the herbs and the feta. A perfect low carb appetizer or side dish. We will be making them again as soon as I can hit the farmer’s market for some more zucchini!
- 2 cups finely shredded zucchini
- 1/2 tsp salt
- 1/2 cup golden flax seed meal
- 2 tbsp coconut flour
- 2 tsp dried oregano
- 1 tsp ground marjoram
- 3/4 tsp pepper
- 1/2 tsp kosher salt
- 1 cup crumbled feta
- 1/4 cup scallions chopped
- 2 large eggs
- 6 tbsp coconut oil or butter
- 1/4 cup Greek yogurt for garnish optional
- Place zucchini in a fine-mesh sieve and sprinkle with salt. Toss a few times and let drain 1 hour. Then press on zucchini to release as much moisture as possible. Set aside.
- In a large bowl, combine flax seed meal, coconut flour, oregano, marjoram, pepper and salt. Stir in feta and scallions, then stir in drained zucchini and eggs until thoroughly combined.
- Form mixture into patties about 3 inches in diameter and 3/4 inch thick. You should get 12 to 14 patties.
- In large skillet, heat half of the oil or butter over medium high heat until shimmering. Place half the zucchini fritters into the pan and cook until browned and cooked through, 3 to 4 minutes per side.
- Remove to a paper towel lined plate and repeat with remaining oil and remaining fritters. Serve warm.
Serves 6. Each serving has 6.3 g of carbs and 3.3 g of fiber. Total NET CARBS = 3 g per serving.