Zucchini Fritter Cups

By
Keri Seelig Aschenbrenner, Cincinnati, Ohio

Savory, gluten-free snack or side dish

Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yield
7 Servings

Ingredients

2 zucchini (medium; about 3c shredded) 1⁄2 yellow onion (small) 1 1⁄2 cups almond flour 2 eggs (whisked) 2 garlic cloves (minced) 1 tablespoon garlic powder 1 teaspoon salt (or more, to taste)   black pepper (to taste)

Instructions

  1. Preheat oven to 400 degrees.
  2. Place zucchini and yellow onion in food processor using the shredding attachment and shred. Place in a couple of paper towels and squeeze out all the excess liquid. You may have to replace the paper towels a few times!
  3. Place zucchini and onion in a bowl. Mix well with almond flour, egg, garlic cloves, garlic powder, salt, and pepper.
  4. Scoop out the mixture and place into 7 muffin cups. Either use silicone muffin liners or be sure to heavily grease each muffin tin to keep it from sticking.
  5. Bake for 25-30 minutes.
  6. Let cool before removing from muffin tin.