Ingredients for Paleo Zucchini Fritters:

• 5 medium zucchini, shredded (about 4 cups)
• 2 teaspoons sea salt [2]
• 1/4 cup coconut flour [3]
• 1 egg, beaten
• 1 teaspoon black pepper [4]
• 1/4 teaspoon cayenne pepper [5], optional
• Coconut oil [3] or ghee [6] for cooking

1. Shred the zucchini using a box grater [7] or a food processor [8] fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes. [9]
2. Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl. [10]
3. Add the coconut flour, egg and pepper. Stir to combine.
4. Heat a large skillet [11] over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher [12] or just eyeball it. I fit about 4 – 5 in a large skillet at one time.
5. Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
6. Cool on a cooling rack [13] so they don’t get soggy.