1 1/2 pounds zucchini, grated
1 tsp salt
1/4 cup Natural Nutralean
2 tbsp coconut or almond Flour
1/4 cup grated parmesan
2 cloves garlic, minced
1 large egg, beaten
red and green bell peppers, diced
kosher salt and freshly ground black pepper, to taste
2 tbsp olive oil
Place grated zucchini in a colander. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, Nutralean, Parmesan, garlic and egg. Add peppers and season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, attending with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately with the Protein Dill Dip.
Calories 94, Protein 5.8 grams, Net Carbs 3.3 grams, Fiber 2.6 grams, Fat 5.7 grams