Parmesan Zucchini Fritters with Basil Mayo

Golden-crisp fritters, loaded with grated Parmesan, are served alongside a fresh basil mayonnaise.

Parmesan Zucchini Fritters with Basil Mayo

Prep Time: 7 mins Cook Time: 10 mins Yield: 4 fritters

Serving Size: 2 fritters

Ingredients

1⁄4 tsp. sea salt 1⁄2 lb. (225g) zucchini, grated 1⁄3 cup mayonnaise 1⁄4 cup fresh basil, chopped 1⁄2 tsp. fresh lemon juice 1⁄4 tsp. freshly ground black pepper 1 large egg, beaten 1⁄2 cup Parmesan cheese, grated 2 TB. almond flour

4 TB. unsalted butter, cut into 1-TB. slices

Nutrition per Serving

Fat 87% Protein 11% Net Carb 2% Ratio 2.8:1

Calories 677 Fat 65g Protein 19g Total Carbohydrate 6g Dietary Fiber 2g Net Carbohydrate 4g 1 In a medium bowl (or using a colander over the sink), sprinkle sea salt over zucchini. Gently massage zucchini for 1 minute to be sure salt covers completely. Set aside for 5 minutes.

2Meanwhile, in a small bowl, combine mayonnaise, basil, lemon juice, and black pepper. Set aside for dipping sauce.

3After 5 minutes, gently squeeze zucchini to release any extra water. Discard water and place zucchini in a dry, medium bowl.

4Add egg, Parmesan cheese, and almond flour and stir to combine.

5Heat a nonstick griddle over medium-low heat. When the griddle is hot, scoop unsalted butter slices onto it. 6 Divide mixture in quarters. Spoon zucchini onto melted butter and flatten into 4 thin disks. (The griddle should be hot enough to sizzle slightly.)

7Cook fritters for 4 to 5 minutes per side, or until deep golden brown and cooked through. Remove from the griddle and place on a paper towel.

8Serve fritters with basil mayo dipping sauce.

Variation: To make Cheddar Cauliflower Fritters with Chive Mayo, replace zucchini with 2 cups grated cauliflower florets and use a pungent sharp white cheddar cheese instead of Parmesan. As a variation on the basil mayo, use finely chopped chives instead of fresh basil.