Ingredients:

  • 2 cups shredded zucchini
  • 1/2 tsp kosher salt
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil

Instructions:

  1. Shred the zucchini using a box grater, place it in a bowl, and toss with kosher salt.
  2. Let the zucchini sit for 5–10 minutes to draw out excess water.
  3. Transfer the zucchini to a tea towel, twist tightly, and squeeze until no more liquid escapes.
  4. In a large bowl, combine the squeezed zucchini, beaten eggs, almond flour, coconut flour, Parmesan, minced garlic, parsley, and pepper.
  5. Stir until a thick, cohesive batter forms; add one extra tablespoon of coconut flour if the batter is too runny.
  6. Heat avocado oil in a skillet over medium-high heat until it shimmers.
  7. Scoop approximately 2 tablespoons of batter per fritter into the pan and sear until golden brown and crispy on both sides.