Zucchini Fritters with Almond Flour

Instructions:

1. Toss shredded zucchini with salt in a bowl and let sit for 5 minutes.
2. Place the salted zucchini in a kitchen towel and squeeze firmly over the sink until the towel feels only slightly damp and the zucchini looks matte.
3. In a large bowl, whisk together the egg, almond flour, Parmesan, garlic, parsley, black pepper, and red pepper flakes.
4. Fold the squeezed zucchini into the batter, stirring until a thick, cohesive paste forms.
5. Heat oil in a skillet over medium-high heat until shimmering.
6. Scoop approximately 2 tablespoons of batter per fritter into the pan and flatten slightly with a spatula.
7. Fry for 3–4 minutes per side, flipping once the bottom is a deep mahogany brown.