Potato pancakes can be a thing on keto; just use a “faux-tato” or a combination.

Spoiler alert from the title:  these keto fritters are made with zucchini and/or squash … NOT cauliflower!  The key to a good keto recipe is coming up with creative solutions that don’t get boring … #hackyourfood

Check out my other fun keto recipes like my Radish au Gratin or Pizza 5 Ways.

One breakfast this week inspired me to create some sort of “keto hashbrown” or “keto potato pancake” using a new method.  It’s limited inventory at the grocery store right now because of the Coronavirus, so I’m just grabbing whatever and making it work.

Note: you do not need to “be keto” for my recipes.  Most of my recipes are low-carb, not only high-fat.

Table of Contents

Ingredients

• 4 medium Zucchini / Squash, grated
  about 16 ounces / 1 pound
• 2 teaspoons Salt
• 4 cloves Garlic, minced
• 1/4 cup Onion, chopped (optional)
• 2 Large Eggs, beaten
• 1/2 teaspoon Baking Powder
• 3/4 cup Almond Flour
• 1/2 cup Cheddar Cheese, shredded
• Olive Oil to pan fry

Directions

1. Grate zucchini / squash into colander and sprinkle heavily with salt, mix by hand.
2. Place colander over bowl and allow grated zucchini / squash to drain for 10 minutes.
3. Squeeze the remaining water out of the grated zucchini / squash with a cheesecloth (or dishcloth) and place in a mixing bowl.
4. Add the beaten eggs, optional onion, garlic, and personal seasonings to the mix; combine well.
5. Mix the dry ingredients in a separate bowl and add them to the vegetable mixture; combine well.
6. Pre-heat pan on medium-high heat with olive oil.
7. Drop 1/4 cup of batter into hot olive oil and flatten into pancake shape.
8. Fry “batter” for approximately 4 minutes and flip when browned.
9. Cook for another 2-3 minutes until brown.
10. Plate and serve with dollop of sour cream.

Nutrition Facts

• Total Servings:  9
• Serving Size:  1
• Total Carbs:  4.2g
• Net Carbs:  2.2g
• Fat:  7.9g
• Protein:  6.1g

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks