2 medium zucchini

3 ounces of Parmesan cheese, grated

1 ounce of almond flour

2 large eggs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.

Mix the drained zucchini, Parmesan, almond flour, eggs, salt, and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.

Pour olive oil into a frying pan over medium heat and scoop 1/4 cup of the fritter mix into the hot oil, pushing gently into a flattened, round shape in the pan and fry. You may need to cook these in a couple of batches, depending on the size of your pan.

After 2-3 minutes gently flip the fritters over and cook for another 2-3 minutes. Top with sour cream and chopped parsley or green onions if desired.