Zucchini fritters are a great use for leftover zucchini and can be served with eggs at breakfast or with a lemony mayo for a side dish. Squeeze as much moisture as possible out of the zucchini prior to cooking so that they can become crispy. Also, closely monitor the fritters while they are in the pan because they can easily burn.
4 large zucchini, grated
1 tsp salt
1 egg, beaten
1/2 tsp pepper
1/2 tsp baking soda
1/4 tsp chilli powder
1/4 cup coconut flour
Coconut oil, for cooking
1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.
2. Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Place in a large bowl. Mix in the egg, pepper, cayenne, baking soda, and coconut flour.
3. Melt the coconut oil in a large skillet over low heat. Form about 1/4 cup of the zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to allow to cool.
Recipe from https://paleogrubs.com/