Forvarm ovnen til 200 ° F / 95 ° C. Læg den revne courgette i et rent opvaskhåndklæde og pres så meget vand ud som du kan.
In a small bowl, combine the almond flour, coconut flour, Parmesan, baking powder, sea salt, and pepper. Stir to combine.
In a large bowl, combine the zucchini, eggs, and two-thirds of the chives. Add the dry ingredients and mix to combine.
In another small bowl, combine the sour cream, curry powder, lemon juice, and remaining chives. Season to taste with salt and pepper, set aside.
Line a baking sheet with paper towels. Heat a large skillet over medium-high heat. Add two-thirds of the oil, then wait until it’s shimmering but not smoking. Working in batches and avoiding overcrowding, carefully add 1 rounded tablespoonful of the zucchini mixture to the skillet. Tap each mound down to a 1-1/2-inch-wide disc and fry until golden brown on the bottom, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes more. Transfer the fritters to the prepared baking sheet and sprinkle with additional salt. Keep the fritters warm in the preheated oven as you finish the remaining fritters.
Add the remaining oil to the pan and repeat frying with the remaining zucchini mixture.
Til servering, arranger fritters på et fad og server med currycreme på siden.
Gør zucchini fritters var absolut lækker. Selv min familie, der ikke er på keto, spiste dem. Jeg er også i stand til at bruge resterne som en hashbrun om morgenen med mine æg