Ready to embrace the zucchini? Here is a recipe from award-winning Canadian
journalist and author Anne Mullens for a favorite, quick keto lunchtime meal of salmon
zucchini fritters. Pair these crunchy beauties with homemade tartar sauce and enjoy
this delicious winning combo!

4 servings

Ingredients

Zucchini salmon fritters

425 g tinned salmon, boneless fillets, liquid drained
1 (200 g) medium zucchini, grated
2 tbsp white onions, finely chopped
1 tbsp ground psyllium husk powder
1 egg
1 tsp salt
½ tsp pepper
55 g butter, for frying

Homemade tartar sauce

1 tbsp mayonnaise
1 tbsp Greek yogurt
½ tbsp heavy whipping cream
2 tsp fresh horseradish
1 dill pickle, chopped
1 tbsp scallions, finely chopped
½ tbsp fresh dill, minced (optional)
2 tsp apple cider vinegar salt and pepper

Instructions

In a large mixing bowl combine all the ingredients for the zucchini fritters, except the
butter.

Stir well with a wooden spoon until all ingredients, particularly salmon, are completely
distributed. Break down any salmon lumps with a spoon. Set aside for a few minutes
while you make tartar sauce.

Combine all the ingredients for the tartar sauce. Mix well.

Heat a frying pan on medium heat. Melt butter and with a wooden spoon drop
clumps of fritter mixture 1/3 cup (0.75 dl) each into the pan.

Press fritter lumps flat with the spoon. Pat together any fraying edges to make nice
round fritters. Cook until golden on one side, then flip.

When cooked, keep warming in a 400°F (200°C) oven while you cook the whole batter.
Serve with tartar sauce and side salad or vegetable crudités.