Ingredients
For The Fritters:
- 3 cups grated zucchini packed (about 2 large zucchinis)
- 2 tablespoons olive oil divided
- 2/3 cup onion diced
- 20 twists lemon pepper seasoning
- 20 twists garlic pepper seasoning
- 6 tablespoons parsley minced
- 1 cup almond flour
- 2 teaspoons coconut flour
- 1 egg white
- Olive oil spray
For The Dip:
- 1/2 cup Paleo-friendly mayo
- 5 teaspoons fresh lemon juice
- 4 teaspoons fresh dill chopped and tightly packed
- 4 twists lemon pepper seasoning
- 1 teaspoon sea salt to taste
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper. Use a dark-colored baking sheet because it absorbs more heat—this will help the fritters crisp better.
- Place the grated zucchini in a kitchen towel and wring out as much moisture as you can. Put some muscle into it so your fritters don't get soggy. Place the zucchini a large bowl.
- Heat 2 teaspoons of the oil in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it to the zucchini.
- Add the lemon pepper, garlic pepper, parsley, salt, almond flour, and coconut flour. Stir until well mixed. Add the egg white and stir well into the zucchini mixture.
- Place 16 scant 1/4-cup balls (or approximately 3 tablespoons) of the mixture on the baking sheet. Press them out to about 1/4 of an inch. Spray the tops with the olive oil spray. You may need to bake the fritters in two batches.
- Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to high broil and broil until crisp, about 2-3 minutes. Watch closely, as these can burn fast.
- Mix all the dip ingredients together and enjoy with the fritters!
