Ingredients

The following ingredients have 264 Servings
  • 1 lb. unpeeled zucchini ((2 large))
  • 1 teaspoon Diamond Crystal kosher salt (divided)
  • Olive oil spray
  • 1/2 cup chopped scallions
  • 1 tablespoon minced fresh garlic
  • ¼ teaspoon black pepper
  • 2 large eggs
  • 1 cup blanched finely ground almond flour
  • 1 tablespoon coconut flour

Instruction

  • Grate the zucchini, using your food processor's grating attachment, or the largest holes in a box grater, as shown in the video.
  • Place the grated zucchini in a strainer set atop a bowl. Mix 1/2 teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.*
  • Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with olive oil.
  • Transfer the grated zucchini to a medium bowl. Mix in the scallions, garlic, remaining 1/2 teaspoon kosher salt, black pepper, eggs, almond flour, and coconut flour.
  • Use a 4-tablespoon scoop to scoop out mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds, as shown in the video. Spray their tops with olive oil.
  • Bake the fritters until golden brown and wonderfully fragrant, about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.