Zucchini fritters with pine nut sauce (recipe)

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Zucchini fritters with pine nut sauce (recipe)
NameZucchini fritters with pine nut sauce
IngredientsZucchini All-purpose flour Paprika Egg Milk Corn Coarse sea salt Pine nuts Garlic clove Extra virgin olive oil Lemon juice Water Fresh flat-leaf parsley
Preptime (in hours)0.333333333
Totaltime (in hours)0.333333333
Keto friendlinessKeto friendly
Calories153.7
Fat13.8
Protein3.5
Carbohydrate6
Fiber1.2
Net carbohydrates4.8
Sugar1.9
Saturated fat1.6
Cholesterol (mg)23.8
Sodium16.4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Zucchini fritters with pine nut sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Zucchini fritters with pine nut sauce (recipe)


  1. PINE NUT SAUCE:
  2. Place pine nuts and garlic in a food processor and process to form a purv e. With motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce. Stir in the parsley and season to taste with salt and pepper. Transfer to a serving bowl and reserve until needed.
  3. MAKE FRITTERS:
  4. Cut zucchini in 1/4 inch diagonal slices. Place flour and paprika in a plastic bag and mix together. Beat the egg and milk together in a large bowl.
  5. Add zucchini slices to the flour mixture and toss until well coated. Shake off excess. Heat corn oil in a large, heavy-bottom skillet to a depth of 1/2 inch. Dip zucchini slices in flour mix and fry in single layer batches for 2 minutes or until crisp and golden brown.
  6. Remove with a slotted spoon and drain on paper towels. Repeat until all zucchini has been prepared.
  7. Serve fritters piping hot, lightly sprinkled with sea salt. Accompany with Pine Nut Sauce or your personal favorite.

    Food tags
    < 30 Mins"



Keto-meter rating
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Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD