Keto Savory Potato Fritters Recipe:

  • 2 cups (300 g) cooked cauliflower rice
  • 1/4 cup (28 g) coconut flour
  • 2 large eggs
  • Salt, pepper, garlic powder to taste
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 2 tbsp (30 ml) spring onions, chopped
  • 1/4 tsp (1 g) sweet paprika
  • 1/4 tsp (1 g) coriander
  • 2 tbsp (30 ml) avocado oil or butter for frying

For the sauce:

  • 1/2 cup (120 g) plain Greek yogurt
  • Juice and zest of half a lemon
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 1/2 cup (75 g) cucumber, diced
  • Salt and pepper to taste
  • 1 clove of garlic, minced
  • Spicy sauce to taste
  • Olive oil to drizzle

Directions:

  1. In a large bowl, squeeze out as much moisture as possible from the cauliflower rice using a cheesecloth or a clean kitchen towel. You should have about 1 cup of squeezed cauliflower rice.
  2. Add the coconut flour, eggs, salt, pepper, garlic powder, parsley, spring onions, paprika and coriander to the bowl and mix well until a thick batter forms.
  3. Heat a large skillet over medium-high heat and add the oil or butter. Drop heaping tablespoons of the batter onto the skillet and flatten slightly with a spatula. Cook for about 3 minutes per side or until golden and crisp.
  4. Transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
  5. To make the sauce, whisk together the yogurt, lemon juice, lemon zest, parsley, cucumber, salt, pepper, garlic and spicy sauce in a small bowl until well combined.
  6. Serve the fritters hot or warm with a generous dollop of the sauce and a drizzle of olive oil.

Nutrition Facts (per serving, makes 12 servings):
Calories: 87
Fat: 5 g
Carbohydrates: 5 g
Fiber: 2 g
Net Carbs: 3 g
Protein: 4 g

I hope you like this recipe!