Zucchini Salmon Fritters with Lemon Dill Sauce
These low-carb zucchini salmon fritters are the perfect quick and healthy lunch! With a zingy, creamy dipping sauce to go along with them, they’re a perfect combination of flavors and textures. Plus they’re packed with healthy fats and protein to keep you full throughout the day!
- 15 ounce canned pink salmon (liquid drained)
- 1 medium zucchini (grated)
- 1/4 medium onion (grated)
- 1 tablespoon psyllium husk powder
- 2 teaspoon fresh garlic (minced)
- 1 large egg
- 1 tablespoon mayonnaise
- 1/2 teaspoon lemon zest
- salt and pepper (to taste)
- 3 tablespoon butter (for frying)
- 3 tablespoon full-fat plain greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoon lemon juice (fresh squeezed)
- 2 teaspoon fresh dill (chopped)
- Gather and prep all ingredients. You may want to wring out some of the zucchini to remove excess water from it. You can always add more liquid in if needed.
- Pre-heat oven to 400F. Add all of the zucchini fritter ingredients (besides the butter) to a bowl.
- Mix thoroughly, making sure that the psyllium husk is incorporated and not in lumps. The consistency should be moist, but dry enough to hold form.
- Make the sauce by combining all of the sauce ingredients together. Mix and set aside.
- Scoop the fritter mixture and form into patties to make frying easier.
- In a pan over medium heat, add in some of the butter. Once bubbling, add in the fritters, making sure not to overcrowd the pan. Press the fritters down with a spatula or wooden spoon and cook in batches. You want each side to be golden before flipping.
- When cooked, set the fritters on a baking sheet and keep them warm in the oven until all fritters are cooked if needed.
- Serve the fritters with sauce and enjoy!
Although we use salmon in the recipe, you can opt to use canned tuna or if you’re not much of a fish fan, you can even use canned chicken! You can spice up the recipe however you’d like to – add in some grated jalapeno pepper for a kick, some smoked paprika for a smokey flavor, or add herbs to keep it fresh. This recipe comes together in under 30 minutes, so whatever you decide to do, you’ll have a satisfying lunch in no time.
Yields 3 servings of Zucchini Salmon Fritters with Lemon Dill Sauce.
15 ounces canned pink salmon, liquid drained
2 teaspoons fresh garlic, minced
3 tablespoons butter, for frying
3 tablespoons full-fat plain greek yogurt
2 teaspoons lemon juice, fresh squeezed
2 teaspoons fresh dill, chopped
The Execution
1. Gather and prep all ingredients. You may want to wring out some of the zucchini to remove excess water from it. You can always add more liquid in if needed.
2. Pre-heat oven to 400F. Add all of the zucchini fritter ingredients (besides the butter) to a bowl.
3. Mix thoroughly, making sure that the psyllium husk is incorporated and not in lumps. The consistency should be moist, but dry enough to hold form.
4. Make the sauce by combining all of the sauce ingredients together. Mix and set aside.
5. Scoop the fritter mixture and form into patties to make frying easier.
6. In a pan over medium heat, add in some of the butter. Once bubbling, add in the fritters, making sure not to overcrowd the pan. Press the fritters down with a spatula or wooden spoon and cook in batches. You want each side to be golden before flipping.
7. When cooked, set the fritters on a baking sheet and keep them warm in the oven until all fritters are cooked.
8. Serve the fritters with sauce and enjoy!
This makes a total of 3 servings of Zucchini Salmon Fritters with Lemon Dill Sauce. Each serving comes out to be 423 calories, 28.2g fats, 3.8g net carbs, and 32.8g protein.
Zucchini Salmon Fritters with Lemon Dill Sauce
423 calories, 28.2g fats, 3.8g net carbs, and 32.8g protein.
