Ingredients:
- 1 can (5 oz) tuna, drained
- 1 cup shredded zucchini (or 1 cup riced cauliflower)
- 1/4 cup almond flour (or coconut flour)
- 2 large eggs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried parsley (optional)
- 1/4 teaspoon paprika (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil (or avocado oil) for frying
Instructions:
- Prepare the Vegetables:
- If using zucchini, shred it and then place it in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible. If using cauliflower, rice it and steam it lightly or microwave it for a few minutes until tender, then drain any excess moisture.
- Mix Ingredients:
- In a large bowl, combine the drained tuna, shredded zucchini (or riced cauliflower), almond flour, eggs, chopped onion, minced garlic, baking powder, dried parsley, paprika, salt, and pepper. Mix everything until well combined.
- Heat the Pan:
- Heat the olive oil in a large skillet over medium heat.
- Form and Cook Fritters:
- Spoon about 2 tablespoons of the mixture per fritter into the skillet, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain and Serve:
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
- Enjoy the fritters warm, perhaps with a side of keto-friendly dipping sauce or a fresh salad.
These fritters are great for a quick meal or a tasty snack, and they fit well within a keto diet. Enjoy!
