Preheat oven to 200°F/95°C. Place the grated zucchini in a clean dish towel and squeeze out as much water as you can.
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.
To serve, arrange the fritters on a platter and serve with the curry sour cream on the side.
What about high oxidation of olive oil? Wouldn’t avocado oil or coconut oil be better as they have a higher heat/oxidation rate?
Sure. You could use avocado oil.
Do zucchini fritters were absolutely delicious. Even my family who is not on keto ate them. I’m also able to use the leftovers as a hash brown in the morning with my eggs