Keto zucchini salmon fritters

Keto zucchini salmon fritters

Ready to embrace the zucchini? Here is a recipe from award-winning Canadian journalist and author Anne Mullens for a favorite, quick keto lunchtime meal of salmon zucchini fritters. Pair these crunchy beauties with homemade tartar sauce and enjoy this delicious winning combo!

Keto zucchini salmon fritters

Ready to embrace the zucchini? Here is a recipe from award-winning Canadian journalist and author Anne Mullens for a favorite, quick keto lunchtime meal of salmon zucchini fritters. Pair these crunchy beauties with homemade tartar sauce and enjoy this delicious winning combo!
USMetric
4 servingservings

Ingredients

Zucchini salmon fritters
  • 15 oz. 425 g tinned salmon, liquid drained
  • 1 1 medium zucchini, grated
  • 2 tbsp 2 tbsp white onion, finely choppedwhite onions, finely chopped
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 1 eggeggs
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 4½ oz. 125 g butter, for frying
Homemade tartar sauce
  • 1 tbsp 1 tbsp mayonnaise
  • 1 tbsp 1 tbsp Greek yogurt
  • ½ tbsp ½ tbsp heavy whipping cream
  • 2 tsp 2 tsp fresh horseradish
  • 1 1 dill pickle, choppeddill pickles, chopped
  • 1 tbsp 1 tbsp scallion, finely choppedscallions, finely chopped
  • ½ tbsp ½ tbsp fresh dill, minced (optional)
  • 2 tsp 2 tsp apple cider vinegar
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a large mixing bowl combine all the ingredients for the zucchini fritters, except the butter.
  2. Stir well with a wooden spoon until all ingredients, particularly salmon, are completely distributed. Break down any salmon lumps with a spoon. Set aside for a few minutes while you make tartar sauce.
  3. Combine all the ingredients for the tartar sauce. Mix well.
  4. Heat a frying pan on medium heat. Melt butter and with a wooden spoon drop clumps of fritter mixture 1/3 cup each into the pan.
  5. Press fritter lumps flat with the spoon. Pat together any fraying edges to make nice round fritters. Cook until golden on one side, then flip.
  6. When cooked, keep warming in a 400°F (200°C) oven while you cook the whole batter.
  7. Serve with tartar sauce and side salad or vegetable crudités.

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12 comments

  1. Danielle
    This was pretty good! I didn’t think I would like the tarter sauce recipe but it complimented the salmon very well!!
  2. john
    These are a family favourite and a great way of getting my daughter to eat fish. Make sure you squeeze out the juice from the grated zucchini (courgette); I do this by putting it in a sieve and pressing with a layer of kitchen roll on top. I've also made this with fresh mackerel which worked well - just cook slightly slower so that fish gets fully cooked.
  3. Tania Ladlow
    I'm making these today! They look yummy.
  4. 1 comment removed
  5. Suzanne
    Ok got it
  6. Amelia
    Can these be frozen?
  7. Briana
    Does this recipe call for horseradish sauce or a grated horseradish root?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Does this recipe call for horseradish sauce or a grated horseradish root?

    This calls for fresh horseradish, not the sauce.

  9. Alicia Lawrence
    Is anyone able to provide me with the Nutritional Info for just the fritters? Due to meal prepping i didn't make the sauce. X
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    Is anyone able to provide me with the Nutritional Info for just the fritters? Due to meal prepping i didn't make the sauce. X

    I'm sorry but I don't have the info for the different components.

  11. HeatherB
    Thought they were good. Half the children didnt approve as well as hubby.
  12. Sarah Hart
    1/4 egg for one serving? How's that possible?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    1/4 egg for one serving? How's that possible?

    Yes, this recipe was designed to make 4 servings and calls for 1 egg. While we do offer the option to scale recipes to make fewer or more servings, sometimes that does result in some unusual measurements!

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