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:
- 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.
- 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.
- 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.
- Transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
- 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.
- 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!