Paleo Baked Zucchini Fritters

Heat oven to 400ºF and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!

Place grated zucchini in a kitchen towel and wring out as much moisture as you can. Put some muscle into it so your fritters don’t get soggy. Add it into a large bowl.

Heat 2 teaspoons of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini.

Add lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed. Add in the egg white and cook until it coats the zucchini.

Drop on the prepared baking sheet by 12 scant 1/4 cup balls, or about 3 tablespoons. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches.)

Bake until edges are golden brown and the top is slightly crispy, about 25–30 minutes. Turn oven to high broil and broil until crisp, about 2–3 minutes. Watch closely as these can burn fast.

Mix all the dip ingredients together and devour with the fritters!

Notes:
1. I like these with 1 teaspoon of sea salt, but I do tend to like things on the saltier side. So, if you’re sensitive to salt I recommend using 3/4 teaspoon and then sprinkle some on top once cooked, if you need more.
2. Please weigh your flour to ensure accurate results.
3. To make these in an air fryer, preheat air fryer to 400ºF and generously rub the wire basket with oil. Press the zucchini fritters out in your hands and then place 4 to 5 into the basket at a time, spraying the tops with oil spray. Cook until the edges are golden brown and the top is crisp, about 10–15 minutes. Use a spatula to flip (the bottom will stick to the basket, which is why I prefer the oven) and cook an additional 5–7 minutes.