Trim the ends off your zucchini, and grate on the large holes on your box grater. In a medium size bowl, combine the grated zucchini and 2 teaspoons kosher salt. Mix well with your hands, and let the zucchini sit for 15 minutes. This will both season the zucchini, and draw out all the excess water.
1 pound zucchini, 2 teaspoons kosher salt
Transfer the grated zucchini to a nut milk bag (or use a dish towel) and squeeze out all the moisture from the zucchini. You should be left with about 2 cups of zucchini "pulp". Discard the zucchini "water" you've squeezed out.
In a large mixing bowl, combine the zucchini "pulp", almond flour, parmesan cheese, green onions and eggs. Whisk to combine.
3/4 cup almond flour, 1/4 cup grated parmesan cheese, 2 green onions, 2 large eggs
Tip! If the fritter batter in your bowl ever starts to get watery, no problem! Use a paper towel to blot out any extra moisture.
Heat a cast iron skillet over medium heat for 5 minutes. Add in the avocado oil. Use a large cookie scoop to scoop out the fritters and form into patties. (If you don't have a large cookie scoop, measure out 3 tablespoons for batter). Place in the avocado oil. Continue forming and adding more fritters, being careful not to overcrowd the skillet. I can fit at most 6 fritters in my skillet. Cook for about 5 minutes per side, until crispy, golden brown. Transfer the cooked fritters to a paper towel lined plate. Will make about 10-12 fritters
Serve the fritters warm, topped with your topping sauce of choice. I love serving this with this keto salad and some sliced avocado.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions