Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving. Makes 8 with one fritter per serving.
I did not even attempt to account for the calories and fat contributed from the oil for frying. The nutritional facts are only for the ingredients in the fritters.
Low Carb Zucchini Fritters
Amount Per Serving
Calories 81Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 300IU6%
Vitamin C 7.4mg9%
* Percent Daily Values are based on a 2000 calorie diet.