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Keto Cheese Fritters With Ricotta And Parmesan

Eggitarian

Lunch/Dinner

Keto Cheese Fritters With Ricotta And Parmesan

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.
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