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
- Preheat oven to 400 degrees.
- 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!
- Place zucchini and onion in a bowl. Mix well with almond flour, egg, garlic cloves, garlic powder, salt, and pepper.
- 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.
- Bake for 25-30 minutes.
- Let cool before removing from muffin tin.
