Ingredients

2 Zucchinis

1 Sweet Potato

1 Egg

2 Cups Almond Flour

Salt, Pepper, Onion Powder

1. Shred the Zucchini’s Using a grater (not spiraler–I’ve made this mistake) Place in a bowl and sprinkle table salt on top and then cover with paper towels or a cheese cloth. Zucchinis have a lot of water in them and the salt helps pull the water out, which helps makes crispier fritters. I usually do this step one or two days in advance and change the cloth a few times to get as much liquid out as possible.
2. Shred the Sweet Potato– this step cannot be done in advance bc the shredded potato will change in color, texture, and structure (also have made this mistake). Add the sweet potato to the Zucchini (after ringing out as much water as possible) and add the egg. Mix together and then start mixing in the flour. It is give or take on flour depending on the consistency you have, dependent upon the amount of moistness of the zucchini. I start with 1 cup and then go up from there. You are aiming for the ingredients to be stuck all together with a firm, but not stiff consistency. Add in salt, pepper & garlic powder to taste.
3. separate the fritter dough and form as if you are making burger patties. Heat up the pan using oil or ghee, which is my preferred choice. Make sure it is nice and hot at a medium setting. Put the patties on the pan and cook on both sides. If you have very thick fritters (which is how I like them for a hearty lunch) and it isn’t cooking all the way through but brown and crispy on both side then turn the oven on to 350 and bake for about 15 minutes.

I like to serve with an avocado spread I make using, avocado, lime juice, cilantro, salt & pepper. And then top it with fried eggs. If you want a heartier meal you can top with smoked salmon or bacon as well.