Zucchini Fritters with Almond Flour

Instructions:

1. Grate the zucchini into a bowl and toss with the kosher salt. Let it sit for 10 minutes to draw out moisture.
2. Transfer the zucchini to a clean kitchen towel, wrap tightly, and squeeze firmly until no more liquid drips out.
3. In a large mixing bowl, combine the squeezed zucchini, beaten egg, almond flour, Parmesan cheese, sliced scallions, minced garlic, black pepper, and red pepper flakes.
4. Stir gently until ingredients are just incorporated, avoiding over-mixing.
5. Heat avocado oil in a non-stick skillet or cast-iron pan over medium-high heat until shimmering.
6. Scoop approximately 2 tablespoons of batter per fritter into the pan, flattening slightly with a spatula.
7. Fry for 3–4 minutes per side until the fritters reach a deep mahogany-gold color.