My mother hardly eats lately, but she went to town on these.

This low carb zucchini and chicken fritters recipe is one of my go-to dishes when I want to whip up something healthy and delicious for dinner. Originating from the idea of combining the goodness of fresh garden vegetables with protein-rich chicken, these fritters are both nutritious and flavorful. They’re perfect for anyone looking to cut down on carbs without sacrificing taste. Plus, they’re a big hit with kids, making it a great family meal.

These fritters pair wonderfully with a fresh, crisp salad on the side, perhaps something with a light vinaigrette to complement the savory fritters. You could also serve them alongside a dollop of Greek yogurt or some homemade guacamole for added creaminess. If you're looking to bulk up the meal a bit more, a side of roasted veggies or some cauliflower rice would be splendid.

Servings: 4

2 medium zucchinis, grated
2 cups shredded cooked chicken
1/2 cup almond flour
1/4 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.

In a large bowl, combine the squeezed zucchini, shredded chicken, almond flour, Parmesan cheese, eggs, garlic, salt, and pepper. Mix until well combined.

Heat the olive oil in a large skillet over medium heat.

Scoop about 1/4 cup of the mixture for each fritter and place it in the skillet. Flatten the fritters slightly with a spatula.

Cook the fritters for about 4-5 minutes on each side, or until they are golden brown and cooked through.

Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve warm and enjoy!

For picky eaters, you can add some shredded cheese of their liking into the mixture to make the fritters extra cheesy. If you prefer a bit of heat, a pinch of red pepper flakes can add a nice kick. For those who are not fond of almond flour, coconut flour can be used as a substitute, but you may need to adjust the amount slightly since coconut flour absorbs more moisture. If you have leftover veggies, feel free to toss them into the mix for added texture and flavor.