Zucchini Latkes

Ingredients

3
zucchini (medium, shredded/about 4-1/2 cups, really well squeezed)
1 teaspoon
salt
2
eggs (well beaten)
1
onion (small, grated)
1⁄4 cup
almond flour (more if needed)
1⁄8 teaspoon
pepper
 
avocado oil (or preferred oil for frying)
Yields:
Servings

Additional Notes

If your family insists on potato, the recipe works deliciously substituting half of the zucchini with grated potato

Instructions

In a large bowl, toss zucchini and 1/2 teaspoon of salt; let stand for 10 minutes. Squeeze zucchini dry. Squeeze more. Stir in eggs, onion, almond flour, pepper and remaining salt.

In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into hot pan; press lightly to flatten. Fry for 2 minutes on each side or until golden brown.

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