Lebanese Keto Brunch Delight: Zucchini Fritters with Herbed Labneh
Experience a delectable keto-friendly brunch with this Lebanese-inspired recipe featuring crispy zucchini fritters and creamy herbed labneh. Perfect for low-carb and keto diets, this dish offers an irresistible combination of texture, aroma, and flavor.
Allergens
Eggs, Dairy
Ingredients
- 4 large zucchinis 2 cups almond flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 2 eggs, beaten 2 tablespoons olive oil 2 cups plain Greek yogurt 1/4 cup fresh dill, finely chopped 1/4 cup fresh mint, finely chopped 1/2 teaspoon sumac 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Grate the zucchinis and use a cheesecloth or kitchen towel to squeeze out any excess moisture. Set aside. In a large bowl, mix almond flour, garlic powder, salt, and black pepper. Add in the grated zucchini and beaten eggs, and stir until well combined. Divide the mixture into 12 portions and shape them into patties. Heat olive oil in a non stick pan over medium heat and cook the patties for 3 4 minutes on each side or until golden brown and crispy. Transfer to a baking sheet and bake for 8 10 minutes, until cooked through. In another bowl, mix Greek yogurt with chopped dill, mint, sumac, and salt. Serve the herbed labneh alongside the zucchini fritters.
Chef’s Insight
To achieve the perfect texture and crunch for the zucchini patties, make sure to squeeze out any excess moisture from the grated zucchini.
Notes
Make sure to use fresh herbs for the labneh to enhance its flavor.