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Ingredients:

2 medium zucchinis

3 scallions, finely chopped

2 tablespoons/5g fresh basil, finely chopped

1/4 cup/28g almond flour

1/4 cup/28g grated Parmigiano Reggiano

2 eggs, beaten

1 teaspoon/3g garlic powder

1 tablespoon/14g olive oil

Salt & pepper to taste

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Grate zucchinis on a medium size grater to get nice size shreds.  Place shredded zucchini in a clean dish towel (or use bounty paper towels) and squeeze out all the liquid from the shreds.  Place all ingredients in a bowl and mix to combine. Heat a nonstick pan on high. When it gets super hot, use an ice cream scooper (or whatever spoon you have) to place mixture on pan. Flatten each fritter with back of spatula. Cook on LOW HEAT for 5 mins on each side (kinda like pancakes). You can also bake them on a parchment lined baking sheet or in a muffin pan at 400F/200C/Gas 6 for 15-20 mins or until golden brown.