📝 About This Recipe
These Keto-friendly hash browns offer a sophisticated, low-carb twist on the classic diner staple, replacing starchy potatoes with garden-fresh zucchini. By meticulously removing excess moisture, we achieve a remarkably crispy exterior and a tender, savory center infused with sharp parmesan and aromatic herbs. Perfect for a luxurious weekend brunch, these fritters provide all the comfort of a traditional breakfast without the carb heavy-load.
🥗 Ingredients
Zucchini Base
- 3 medium Zucchini (approx. 1.5 lbs, grated using a box grater)
- 1 teaspoon Kosher Salt (for drawing out moisture)
Binder & Seasoning
- 1 large Egg (lightly beaten)
- 1/4 cup Almond Flour (super-fine blanched)
- 1/3 cup Parmesan Cheese (freshly grated)
- 2 pieces Scallions (finely sliced, white and green parts)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Avocado Oil (or other high-heat cooking oil)
Garlic-Chive Aioli
- 1/2 cup Mayonnaise (avocado oil based for keto)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (pressed or grated into a paste)
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater. Place the shreds into a large colander set over a bowl.
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2
Sprinkle the 1 teaspoon of kosher salt over the zucchini and toss well. Let it sit for at least 10-15 minutes to allow the salt to draw out the water.
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3
While the zucchini rests, prepare the aioli by whisking together the mayonnaise, minced chives, lemon juice, and garlic paste in a small bowl. Cover and refrigerate until serving.
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4
Transfer the zucchini to a clean kitchen towel or several layers of cheesecloth. Twist and squeeze with all your strength until no more liquid can be extracted. This is the most critical step for crispiness!
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5
In a large mixing bowl, combine the beaten egg, almond flour, grated parmesan, sliced scallions, garlic powder, onion powder, and black pepper.
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6
Add the bone-dry zucchini shreds to the bowl and use a fork to break up any clumps, ensuring every strand is coated in the binder mixture.
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7
Heat a large non-stick or cast-iron skillet over medium-high heat. Add the avocado oil and wait until it shimmers.
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8
Scoop about 1/4 cup of the mixture into the pan for each hash brown. Do not overcrowd; work in batches of 3 or 4.
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9
Use a spatula to gently flatten the mounds into patties about 1/2 inch thick. Smooth the edges to prevent burning.
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10
Fry for 4-5 minutes on the first side. Resist the urge to move them! Flip only once they are deeply golden brown and hold together firmly.
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11
Flip carefully and cook for another 3-4 minutes on the second side until crispy and cooked through.
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12
Transfer the finished hash browns to a wire rack (rather than a paper towel) to maintain maximum crispness while you finish the remaining batches.
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13
Serve immediately while piping hot, topped with a dollop of the chilled Garlic-Chive Aioli.
💡 Chef's Tips
The secret is the squeeze: You must get the zucchini as dry as possible or the hash browns will be soggy. Don't skip the Parmesan; it acts as a 'glue' and creates a delicious salty crust when it hits the hot oil. If the mixture seems too wet after mixing, add an extra tablespoon of almond flour to absorb the moisture. Use a high-smoke point oil like avocado or light olive oil; butter will burn before the zucchini gets crispy. For a spicy kick, add a pinch of red pepper flakes or a teaspoon of chopped jalapeño to the batter.
🍽️ Serving Suggestions
Top with a perfectly poached egg for a 'Zucchini Benedict' experience. Serve alongside thick-cut crispy bacon or smoked salmon for extra protein. Pair with a fresh arugula salad dressed in lemon and olive oil to cut through the richness. Enjoy with a hot cup of black coffee or a keto-friendly iced matcha latte. Add a side of sliced avocado with a sprinkle of 'Everything Bagel' seasoning.