2 large zucchini, grated
1 tsp salt
¼ cup golden flax seed meal
2 tbsp coconut flour
2 tsp Italian Seasoning OR ½ tsp dried oregano, ½ tsp dried basil, and ½ tsp garlic powder
1 tsp ground cumin
½ tsp pepper
1 tsp Creole season salt
½ cup crumbled feta
½ cup grated Parmesan
2 scallions, chopped
2 large eggs
6-8 tbsp coconut oil or butter
¼ - ½ cup Crème Fresh or Greek yogurt for garnish on top or to dip in the fritters
Grate zucchini over an absorbent towel or a fine-mesh sieve and sprinkle with salt. Let water from the zucchini drain out as much as possible, about an1 hour. Put another absorbent towel over the top of the zucchini and press down on the zucchini to pull as much moisture out as possible.
In a mixing bowl, mix with a spatula, flax seed meal, coconut flour, Italian seasoning, cumin, pepper, Creole season salt, feta, Parmesan and scallions, then stir in zucchini and eggs until thoroughly combined.
In a frying pan melt coconut oil of medium heat.
Take a heaping scoop of the zucchini mixture and place into the heated pan and press down with a spoon to form patties that are around 3-4 inches in diameter and 1/2 inch thick.
Cook each side until golden brown, about 3-5 minutes per side.
Plate and serve with Crème Fresh or Greek yogurt.