Made with zucchini and mashed cauliflower for a low carb twist, these boxty look-alikes are crispy on the outside, fluffy on the inside, and just begging to be topped with sour cream.
Cook the mashed cauliflower per package instructions.
2 packages Mashed Cauliflower
In a large bowl, beat the eggs. Add in the salt, pepper, chives, and almond flour. Let it sit for a few minutes to let the almond flour soak up some liquid and prevent graininess.
Spoon ~ ¼ cup mounds of the mixture into the oil. Flatten them a bit. Cook until the bottom is crispy. Flip and cook until the other side is also crispy. About 4 minutes per side. Remove to a paper towel lined rack or plate to soak up excess oil. You’ll need to work in batches.
Mashed Cauliflower
You can make your own instead of using store bought if preferred. Just get a head of cauliflower, cut it into florets, steam it for 4 - 5 minutes, cool, and puree in a food processor or mash with a potato masher.
Shredded Zucchini
I used cheesecloth to squeeze out as much as I could and then spread the shredded zucchini on a rimmed baking sheet and put it in the oven at 250 degrees F for an hour while I did other things to help get rid of even more