1 1/2 lbs zucchini (about 2 medium-sized), coarsely grated
1 teaspoon course sea salt
1 egg, lightly beaten
1/4 cup blanched almond flour
1 tablespoon tapioca starch (arrowroot, potato or corn starch will also work)
1/2 teaspoon baking powder
sea salt and freshly ground black pepper, to taste
2 scallions, thinly sliced
oil of your choice for frying, I recommend ghee, lard or coconut oil
Add shredded zucchini to a colander and sprinkle with 1 teaspoon sea salt. Allow it to drain for 10-15 minutes. After it has drained, squeeze the shredded zucchini in a nut milk bag, cheese cloth, clean kitchen towel or paper towels. You will be surprised how much liquid comes out. Keep squeezing until you’ve got as much liquid out as possible, this will save you from sad, soggy fritters.
In a large bowl whisk the egg, then add the zucchini, almond flour, tapioca starch, baking powder, black pepper and scallions. Mix well to combine.
Over a medium-high heat a few tablespoons of your oil in a large skillet, I love using my cast iron skillet. Using about 2 tablespoons of the zucchini mixture, quickly make a small fritter and then drop it into the oil, you’ll want to cook these in at least 2 batches, you don’t want to over crowd the pan. Flatten the fritters out with the back of a spatula and cook for 3 to 5 minutes until golden brown on the underside. Carefully flip and cook the other side another 3 to 5 minutes. Transfer to a paper-towel lined cooling rack. Sprinkle with a little sea salt.
Repeat with the remaining batter, you may need to add more oil to the skillet.
Serve immediately topped with this warm roasted garlic and heirloom tomato and garlic compote, sour cream or yogurt.