top of page

Keto Cheese Fritters With Ricotta And Parmesan
Eggitarian
Lunch/Dinner

Fat (g) / Serving
12.44
Net carbs (g) / Serving
Protein (g) / Serving
Servings
12
2.32
6.83
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
450 grams Fresh Ricotta Cheese (chenna), substitute with fresh paneer minced | 450 | 13.68 | 58.44 | 164.16 |
0.5 cup Parmesan cheese grated | 55 | 7.68 | 15.36 | 92.16 |
1.5 Tbsp tablespoons coconut flour | 10 | 0.72 | 6.48 | 8.64 |
2 tablespoon fresh oregano finely chopped | 28.6 | 0 | 0 | 0 |
1 Tbsp Lemon zest only | 6 | 0.36 | 0 | 4.32 |
1 pinch Salt | 0 | 0 | 0 | 0 |
0.5 teaspoon Pepper | 2.1 | 0.84 | 0.12 | 10.08 |
2 pcs Egg | 100 | 0.72 | 9.48 | 8.64 |
3 tablespoon olive oil | 42.9 | 0 | 42.96 | 0 |
6 tablespoon Sour Cream to serve | 85.8 | 3.96 | 16.56 | 47.52 |
Directions
In a mixing bowl add all ingredients except the olive oil. Mix until it comes together into a ball, similar to a very soft dough.
Split the mixture into 6 pieces and form each piece into a small round patty.
In a large non-stick frying pan add the olive oil and warm over medium heat.
Add the fritters and saut̩ for 2-3 minutes on each side until golden brown. Take care when flipping as the fritters are very delicate.
Remove from the pan and serve with a tablespoon of sour cream and a squeeze of lemon.
bottom of page