Zucchini Salmon Fritters with Lemon Dill Sauce
These crispy, keto-friendly fritters combine fresh zucchini and wild-caught salmon in a golden patty, served with a bright lemon dill sauce. A quick, nutritious meal perfect for lunch, dinner, or appetizers.
Ingredients
- For the Fritters:
- 2 medium zucchinis grated
- 1 teaspoon salt
- 1 can 14.75 oz wild-caught salmon, drained
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 2 tablespoons olive oil for frying
- For the Lemon Dill Sauce:
- 1/2 cup sour cream
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prep the Zucchini:
- Grate the zucchini and sprinkle with 1 tsp salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
- Mix Fritter Ingredients:
- In a large bowl, combine zucchini, salmon (flaked), eggs, almond flour, Parmesan, garlic powder, onion powder, black pepper, and green onions. Mix until well combined. Let rest for 5 minutes.
- Form and Cook Fritters:
- Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup portions and flatten into patties. Cook 4–5 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
- Make Lemon Dill Sauce:
- While fritters cook, mix sour cream, dill, lemon juice, garlic powder, salt, and pepper in a bowl.
- Serve:
- Top warm fritters with a spoonful of sauce and enjoy!
Notes
Removing excess water from the zucchini is crucial for crispiness. Letting the mixture rest before forming patties helps them hold together better. Store leftovers in the fridge for up to 3 days and reheat in the oven or skillet for best texture. Great served with arugula salad, avocado, or roasted vegetables.
