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!
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
The Preparation
Zucchini Fritters:
- 15 ounce canned salmon, liquid drained
- 1 medium zucchini, grated
- 1/4 medium onion, grated
- 1 tablespoon ground psyllium husk powder
- 2 teaspoon garlic, minced
- 1 large egg
- 1 tablespoon mayonnaise
- 1/2 teaspoon lemon zest
- salt and pepper, to taste
- 3 tablespoon butter, for frying
Lemon Dipping Sauce:
- 3 tablespoon full-fat Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoon lemon juice, fresh squeezed
- 2 teaspoon 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 427 calories, 28.1g fats, 4.5g net carbs, and 38.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 15 ounce canned salmon | 587 | 21 | 0 | 0 | 0 | 98 |
| 1 medium zucchini | 30 | 0.7 | 5.4 | 2 | 3.4 | 2.3 |
| 1/4 medium onion | 10 | 0 | 2.4 | 0.3 | 2.1 | 0.3 |
| 1 tablespoon psyllium husk powder | 35 | 0.7 | 10 | 6.8 | 3.2 | 2.5 |
| 2 teaspoon garlic | 8.4 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1 large egg | 72 | 4.8 | 0.4 | 0 | 0.4 | 6.3 |
| 1 tablespoon mayonnaise | 94 | 10 | 0.1 | 0 | 0.1 | 0.1 |
| 1/2 teaspoon lemon zest | 0.5 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| salt and pepper, to taste | 2 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon butter | 305 | 35 | 0 | 0 | 0 | 0.4 |
| 3 tablespoon Greek yogurt | 41 | 2.1 | 1.7 | 0 | 1.7 | 3.8 |
| 1 tablespoon mayonnaise | 94 | 10 | 0.1 | 0 | 0.1 | 0.1 |
| 2 teaspoon lemon juice | 1.7 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 2 teaspoon fresh dill | 0.2 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1280.8 | 84.3 | 22.8 | 9.4 | 13.4 | 114.3 |
| Per Serving (/3) | 427 | 28.1 | 7.6 | 3.1 | 4.5 | 38.1 |
Zucchini Salmon Fritters with Lemon Dill Sauce
Ingredients
- Zucchini Fritters:
- 15 ounce canned salmon liquid drained
- 1 medium zucchini grated
- ¼ medium onion grated
- 1 tablespoon ground psyllium husk powder
- 2 teaspoon garlic minced
- 1 large egg
- 1 tablespoon mayonnaise
- ½ teaspoon lemon zest
- salt and pepper to taste
- 3 tablespoon butter for frying
- Lemon Dipping Sauce:
- 3 tablespoon full-fat Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoon lemon juice fresh squeezed
- 2 teaspoon fresh dill chopped
Instructions
- 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.
- Serve the fritters with sauce and enjoy!
