Korean-Style Crispy Zucchini Fritters
Crispy zucchini fritters seasoned with Korean spices, perfect as a keto snack or side dish. This recipe yields a crunchy exterior and a tender interior.
Ingredients
- ●1 large ZucchiniGrated
- ●1 tsp Quenched Korean chili flakes (gochugaru)Adjust to taste
- ●1/2 tsp Flaky sea saltAdjust to taste
- ●1 tbsp Namul (Korean-style herb mix)Chopped
- ●1/4 cup Coconut flourDried
- ●1 EggBeaten
- ●1/4 cup Coconut oilMelted
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, combine the grated zucchini, Korean chili flakes, flaky sea salt, and namul.
- 3
In a separate bowl, whisk together the coconut flour and egg.
- 4
Add the coconut flour mixture to the zucchini mixture and stir until combined.
- 5
Using your hands, shape the mixture into small patties.
- 6
Heat the coconut oil in a large skillet over medium-high heat.
- 7
Add the patties to the skillet and cook for 3-4 minutes on each side, until crispy and golden brown.
- 8
Transfer the fritters to a baking sheet and bake for an additional 5-7 minutes, until cooked through.
- 9
Serve hot and enjoy!