Courtesy of Andy Schildhorn

LOW-CARB ZUCCHINI FRITTERS 2.

Courtesy of www.ehow.com

INGREDIENTS: 3 medium zucchini 2 large eggs 2 garlic cloves, minced

Transfer the zucchini to a strainer or colander, then place in a large bowl. Lightly salt the zucchini and let sit (or "sweat") for 20 minutes, tossing occasionally. The salt will help draw the excess moisture out of the zucchini. 3. Wrap the zucchini in a cloth. Firmly squeeze the zucchini to remove moisture, repeating as needed. 4. In a small bowl, whisk the eggs. Combine the shredded zucchini, eggs, garlic, spices, coconut flour and Parmesan cheese in a large bowl. Stir well. If the mixture is watery, add coconut flour, one tablespoon at a time. 5. Warm oil in a skillet over medium-low heat. Form 1/4 cup scoops of zucchini mixture into small patties. Cook for 3-4 minutes on each side, or until golden brown. Repeat with the remaining mixture, add more oil as necessary. 6. Serve warm and with sour cream, scallions and more parsley. Or enjoy all on their own!

1 teaspoon onion powder 1 teaspoon dried parsley 1/2 teaspoon ground black pepper 1/2 teaspoon salt, plus more for sweating zucchini 1/4 cup + 2 tablespoons coconut flour 1/2 cup Parmesan cheese, grated

DIRECTIONS: 1.

Wash and dice the zucchini. Add to a food processor. Pulse until shredded, scraping down the sides as needed.

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