Eco-Keto Kolokithokeftedes / Greek Zucchini Fritters
How to Make It
Step 1
Grate the zucchini using the coarse edge of a cheese grater. Place into a sieve over a bowl, sprinkle with a good pinch of sea salt and massage in. This will help release excess moisture. Set aside for 5-10 minutes and discard the liquid.
Step 2
Add the ground flaxseed, ground psyllium husk and water to a large bowl. Set aside until a thick gel forms. Dice the scallions, and roughly chop the fresh mint. Add them to the flaxseed base along with the grated zucchini, ground almonds, olive oil, and bicarbonate of soda.
Step 3
Use your hands or spatula to mix all the ingredients together. It should all gather together like a ball. Let chill in the fridge for 20-30 minutes to firm up. The cooling is optional if you are short on time but is recommended for best frying results.
Step 4
With your hands, grab a tablespoon of the mixture and roll it into a meatball size. You can weigh them on digital scales to ensure they each weigh 30g/ 1oz. When the oil is hot, carefully place them into the pan.
Step 5
Fry for 3-4 minutes on each side or until golden. You may need to make them in several batches. You can also double the size of the kolokithokeftedes to make 9 larger patties.
Step 6
They can be enjoyed hot or cold. Serve with avocado tzatziki or regular tzatziki if your diet permits it. They store well in an airtight container in the fridge for up to a week.
Ingredients
- Super foods Psyllium Husks Ground – 0.33 oz
- Ground Flax Seeds – 1.5 oz
- Tap water – 0.25 cup
- Zucchini, cooked from fresh – 11.5 oz
- Organic Blanched Ground Almond Flour – 2 oz
- Extra virgin olive oil – 2 tbsp
- Fresh Mint Leaves – 1 2 Tbsp
- Scallions or spring onions, tops only, raw – 0.75 cup, chopped
- Soda Bicarbonate – 1 tsp
- Avocado oil – 2.5 fl oz