Zuchinni Potato Fritters

These can be switched up with different herbs, spices and veggies you have on hand.

2 large zucchini’s grated

2 yellow potatoes grated

Place in a colander and sprinkle with salt and let sit and drain for 20 minutes. Then place in a towel and wring as much liquid out as possible.

Mix together with:

2 eggs

4 thinly sliced green onions

Large handful of chopped parsley

1/2 cup almond flour

1tsp red pepper flakes

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin

Salt and pepper to taste

Heat skillet with fat of choice (I used a mix of bacon fat and ghee or I recommend beef tallow, duck fat or coconut oil). Drop spoonfuls and shape them into pancakes. 4-5 minutes until browned then carefully flip. Can flip a few times to be sure it is cooked and golden on both sides.

Serve fresh or store and re-heat. Eat as a side, replace bread or a cracker, cook an egg on top, layer it will tomato and meat of choice or just roll some feta cheese in it!

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