1 teaspoon – salt
1/4 cup – all-purpose flour or almond flour
1/4 cup – Parmesan cheese
2 cloves – garlic minced
1 – large egg beaten
1 pinch – black pepper
1-2 tablespoons – olive oil or coconut oil for cooking
To start, mix the salt and shredded zucchini together and place in a strainer. The salt will help to draw water out of the zucchini. Let zucchini sit in strainer for about 10 minutes. Then squeeze the zucchini to let out extra water.
In a bowl, mix together flour, Parmesan cheese, garlic, egg, pepper and zucchini.
Form mixture into patties. Heat olive oil in a frying pan on medium high heat. Place patties in frying pan and cook until brown on either side, about 2-3 minutes per side. As fritters cook, use a spatula flatten them and make sure they are not too thick in the middle.
Eat them while they’re warm. Enjoy them plain or with sour cream.
To make a Paleo Diet version of this recipe, remove the parmesan cheese from the recipe and use 1/2 cup almond flour in place of the 1/4 cup of flour as well as 1/2 teaspoon baking powder.
This recipe does not have to be exact. You’re fine if you find yourself with a bit more or less shredded zucchini than 3 cups. If you have a lot more than 3 cups than just add a bit more of the other ingredients.