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

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, minceddill pickles, minced
  • 1 tbsp 1 tbsp scallion, mincedscallions, minced
  • ½ tbsp ½ tbsp fresh dill, minced (optional)
  • 2 tsp 2 tsp apple cider vinegar
  • salt and pepper
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

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a large mixing bowl combine salmon, grated zucchini, minced onion, psyllium, egg, salt, and pepper. 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.
  2. Chop scallion, pickle and dill and in a separate bowl add to mayonnaise, yogurt, whipping cream and horseradish. Add vinegar and salt and pepper. Mix well.
  3. Heat a frying pan on medium heat. Melt butter and with a wooden spoon drop clumps of fritter mixture (about 13 cup each) into the pan.
  4. 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.
  5. When cooked, keep warming in a 400°F (200°C) oven while you cook the whole batter.
  6. Serve with tartar sauce and side salad or vegetable crudités.

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2 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.

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