Ingredients

• 2 medium zucchinis, peeled
• 2 tbsp chopped fresh parsley or 2 tsp dried parsley
• 2 eggs, lightly beaten
• ½ cup almond flour
• ¼ tsp salt
• 3 tbsp olive oil

If on Phase 2, also add:

• 2 medium carrots, peeled
• ½ small red onion, finely chopped

Directions

1. Shred the carrots and zucchini with a hand grater or food processor.
2. Place the shredded veggies in a colander, sprinkle with a generous pinch of salt and mix through.
3. Let stand for 10 minutes, then squeeze out all the moisture from the veggies with your hands.
4. Place the grated zucchini and carrots in a large bowl.
5. Add the red onion, parsley, eggs, pinch of salt, and almond flour and mix until combine.
6. Heat the olive oil in a large skillet over medium heat.
7. For each fritter, spoon ¼ cup of the mixture onto pan.
8. Cook for 2-3 minutes per side.
9. Serve warm with your favorite salad and sauce like herbed paleo mayo.