Zucchini Fritters

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Ingredients

3 cups shredded zucchini
3/4 cup panko flakes, or breadcrumbs, or crushed crackers, or see below for the keto version
2 cloves minced garlic
1/4 cup grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano - Greek is always best
2 large eggs, beaten

Dippy sauce

1 cup sour cream
2 tsp fresh chives, chopped
2 tsp fresh dill, chopped

Instructions

Grate the zucchini, and squeeze it as much as possible, paper towels are your friend.
Mix with the rest of the ingredients.
Cook 1/4 of the batter in a frying pan on med (+ a notch) heat until the bottom is golden brown, 3-4 minutes. Do not overcrowd the frying pan, but you can probably cook 3-4 fritters at a time.
Flip, repeat, let the fritter drain on paper towel.

Dippy sauce

Stir it all together. I find it's easier to put a dollop on top of each fritter, but if you have something similar to a 1-ounce tiny cup, then show it off.

Notes

Zucchini is around 6 net grams of carbs per half cup, so 3 of these fritters done as keto will be around 8 net grams. It's not really doable on strict 20 net gram keto, but if you're in the 30-50 club, this will work for you.

For the panko/breadcrumbs, do a mix of 5:1 cheddar cheese to pork rinds in a food processor, and that's the only substituion you need to (can) make. I personally love this instead of breadcrumbs, but it's incredibly high in calories, so use with caution.