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Instructions
- Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to prevent sogginess.
- In a mixing bowl, combine the drained zucchini, almond flour, grated cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Preheat your air fryer to 375°F (190°C).
- Form the mixture into small rounds, about 4-6 inches in diameter, and place them in the air fryer basket lined with parchment paper.
- Lightly spray the tops with olive oil spray to help them crisp up.
- Cook in the air fryer for 10-15 minutes, flipping halfway through, until golden brown and crispy around the edges.
- Remove from the air fryer and let cool for a few minutes before serving.
- Enjoy your zucchini tortillas warm, with your favorite fillings or toppings!
Chef’s Tips
- Ensure to squeeze out as much moisture from the zucchini as possible; this is key to achieving a crispy texture.
- Feel free to add herbs and spices to the mixture for extra flavor, such as Italian seasoning or chili flakes.
- These tortillas can be stored in an airtight container in the fridge for up to 2 days; reheat them in the air fryer for a crispy texture.
Nutrition (per serving)
Approximate calories: 120, Protein: 6g, Carbs: 8g, Fat: 8g
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