Some recipes do not need a long intro. They win you over the minute in which you eat them.

This is one of them.

Zucchini Fritters are nothing new in Italy, almost every Nonna hid her own version in an old notebook. But stack them like an untidy small tower with melting cheese, buds and fresh herbs? It’s just greedy. And frankly … a little brilliant.

Especially when you live life with low -carbohydrates and still want to eat that feels like enjoyment.

So here it is my favorite keto -zucchini -knight stack. No flour. No stress. Big taste.

Perfect for lunch, dinner or this lazy Sunday when you want to eat a restaurant without leaving your house.

What you need (just simple stuff)

For the donuts:

• 3 middle zucchini (grated)

• 2 eggs

• 1/2 cup of grated parmesan

• 1/2 cup of mozzarella (crushed)

• 2 tablespoons of almond flour (optional for additional crunch)

• 1 teaspoon salt

• Black pepper

• 1/2 TL garlic powder

• Olive oil (for roasting)

For the sauce:

• 2 tablespoons of olive oil

• 2 cloves garlic (finely chopped)

• 1/2 cup of tomato passata (or crushed tomato)

• Salt + pepper

• Only a few torn basil leaves (fresh is best)

To stack:

Step 1: Prepare your zucchini like an Italian grandma

Griller zucchini is simple. But if you don’t get the water out properly, you have ends with damp fridge that flop like sad pancakes.

Grab your grated zucchini, throw a good pinch of salt and leave it in a sieve over the sink for 10 minutes.

Then press it as if you mean it with your hands or a clean tea towel until it is dry like crushed grass.

Step 2: Mix your fritter -dough

Big bowl time. Add the pressed zucchini, eggs, parmesan, mozzarella, almond flour (optional), garlic powder, salt and pepper.

Mix it. It should look like a strange cheesy, green confusion. It’s great.

Step 3: roast baby roast

Heat a pan with a little olive oil over medium heat.

Spoon small stacks of your mixture into the pan and flatten it a little with the back of your spoon.

Cook for 2-3 minutes on the gold and crispy one. You should smell cheesy and incredibly.

Put it on a plate with kitchen paper to catch the additional oil.

Step 4: Do this fast sauce

Add olive oil and chopped garlic in the same pan. Let it sizzle gently – don’t burn it.

Add passata, salt, pepper and basil. Simmer for 3-4 minutes until it thickens a little.

This is made your sauce.

Step 5: Stack like a boss

Take a plate or a small board. Start with a fighter, then with a small sauce, then Mozzarella, then another donut … Repeat as if you were building a tiny delicious tower.

End with sauce at the top, additional cheese, parmesan rain and fresh basil.

If you want to melt the cheese properly, it quickly works under the grill or in the oven.

How does it taste?

Think of crispy edges, kitschy middle, gnoblocks, Knobricky tomato that drips here and there on the sides, small pops from basil. It’s chaotic. It’s fun. It feels like sitting outside in Italy on a warm night with a glass.

But it’s keto. So you feel a bit complacent while you eat it.

Additional tips that nobody tells you

• Do not skip the zucchini, it is the secret of the crispy donuts.

• Do you want more taste? Add your dough a little chopped ham.

• No almond flour? No stress. Let it out.

• Not strict keto? Throw some Burrata on it. Thank you later.

• Dried every time.

How to save it

To be honest, these donuts are best fresh. But if you have leftovers (doubtful), keep them in the fridge for 2 days. Warm up again in a dry pan so that they support themselves.

Not a microwave. Trust me.

The mood of this recipe?

The lazy Italian summer meets “I watch my carbohydrates.”

It is simple food that somehow feels chic without effort. No mixer. No complicated ingredients. Only zucchini, cheese, garlic and love (plus a little oil because … Italy).

Great for when:

• You want to impress, but CBA cooking for hours.

• They miss pizza, but still want to fit into their jeans.

• You bought too many zucchini on the market (it happens).

• They feed people who think that keto eating is boring (this will keep them very quickly).

Diploma

You know the recipes that you finally repeat because you are right now work? This is one of mine.

Every time I can do it, I tell myself This is the last time in a while. And then, in the next week, I like zucchini like a fool again because I miss this crispy cheese saucy magic.

So yes … once you try? Don’t say I haven’t warned you.

Press