Blot the shredded zucchini with paper towels to remove excess moisture.
Stir the macadamia nut flour, eggs, salt, pepper and parmesan cheese until combined.
Melt butter or use oil of your choice in a large skillet.
Pour batter into pan for each fritter.
Cook the fritters until they are crisp and brown on the edges, being careful not to let them burn.
Flip and brown on the reverse side. Continue cooking on both sides until the fritters are dark brown and firm enough to transfer to a serving platter.
Serve warm.
Ingredients
Directions
Blot the shredded zucchini with paper towels to remove excess moisture.
Stir the macadamia nut flour, eggs, salt, pepper and parmesan cheese until combined.
Melt butter or use oil of your choice in a large skillet.
Pour batter into pan for each fritter.
Cook the fritters until they are crisp and brown on the edges, being careful not to let them burn.
Flip and brown on the reverse side. Continue cooking on both sides until the fritters are dark brown and firm enough to transfer to a serving platter.
Serve warm.