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
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
- 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
- Grate zucchini / squash into colander and sprinkle heavily with salt, mix by hand.
- Place colander over bowl and allow grated zucchini / squash to drain for 10 minutes.
- Squeeze the remaining water out of the grated zucchini / squash with a cheesecloth (or dishcloth) and place in a mixing bowl.
- Add the beaten eggs, optional onion, garlic, and personal seasonings to the mix; combine well.
- Mix the dry ingredients in a separate bowl and add them to the vegetable mixture; combine well.
- Pre-heat pan on medium-high heat with olive oil.
- Drop 1/4 cup of batter into hot olive oil and flatten into pancake shape.
- Fry “batter” for approximately 4 minutes and flip when browned.
- Cook for another 2-3 minutes until brown.
- Plate and serve with dollop of sour cream.
- Total Servings: 9
- Serving Size: 1
- Total Carbs: 4.2g
- Net Carbs: 2.2g
- Fat: 7.9g
- Protein: 6.1g