Use a food processor to grate the zucchini up. Next, put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes.
Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
Next, add the eggs and scallion to the zucchini and mix together. In a small bowl, then add the rest of the dry ingredients and stir together. Then add them to the zucchini and mix thoroughly.
Heat a large non-stick pan over medium - high heat. Pour in enough tallow oil to completely cover the bottom surface of the pan.
When it looks like the oil is hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is ready.
Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter then level it off.
Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
Cook for three minutes then flip, cooking for another three minutes on the other side or until done. Repeat with the remaining batter. Enjoy!
Low Carb Zucchini Keto Fritters
Amount Per Serving (2 Pieces)
Calories 374Calories from Fat 297
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.