Looking for a way to add more veggies in a tasty and crispy way? Look no further! These herby zucchini fritters have just what you are looking for, crispy edges firm insides and veggie servings that even the kids will love. They are quick enough to serve on a weeknight but perfect for meal prepping and reheating. For the perfect fritters you MUST NOT skip the first step!

Ingredients

• 4 Cups grated zucchini (approximately 2 large or 4 small zucchinis)
• 1/2 tsp Himalayan sea salt
• 2 Tbsp chopped cilantro
• 1 green onion chopped (green parts only)
• 1/2 tsp cumin
• 1/2 tsp Himalayan sea salt
• 1/2 tsp garlic powder (omit for SIBO diets)
• 1/4 tsp black pepper
• 1/8 tsp cayenne (Optional if you like a little spice in your life)
• 2 eggs
• 1/4 C almond or coconut flour
• 3 Tbsp Avocado Oil for frying

Instructions

1. Combine the grated zucchini and 1/2 tsp. Himalayan salt in a bowl, mix together and set aside for 15 mins to allow the water to come out of the zucchini. After the 15 minutes, place the zucchini into a tea towel or cheese cloth. Squeeze as much liquid out as possible, to ensure these zucchini fritters are crispy.  REMEMBER THIS IS THE MOST IMPORTANT STEP!!
2. In another mixing bowl combine the eggs, cilantro, green onions, garlic powder, sea salt, black pepper and flour.
3. Add the squeezed zucchini to the egg mixture and stir to combine. If the zucchini still holds a lot of moisture or eggs were on the larger side, you may need to add additional flour to achieve a pancake-like consistency. Add only one tablespoon at a time to prevent making it too dry.
4. Place a skillet on the stove over medium heat with the avocado oil. When the skillet is hot  drop 1/4 cup portions of the zucchini mixture into the pan. Press down gently so to make the pancake about 1/2-inch thick.
5. After 3-5 minutes, flip gently.  Remove from pan and place into a plate lined with a paper towel. Transfer to a plate, serve and enjoy!

• Pro Tip: When reheating place on cookie sheet in 350 degree oven for 5-8 minutes.