These make a delicious side served with sour cream.  Loved these!  Great use of lots of zucchini!

5 cups grated zucchini (1.25 L)
1/tsp salt (2 mL)
2/3 cup Gluten-Free Bake Mix 2, (125 mL)
  OR use 1/cup (125 mL) almond
  flour and 2 tbsp (30 mL) coconut flour
1/cup chopped green onions (75 mL)
  (green parts only)
2 eggs
1/tsp seasoning salt (2 mL)
1/tsp black pepper (1 mL)
1/cup grated Cheddar cheese (125 mL)
1/cup grated Mozzarella cheese (125 mL)
Sour cream

In colander place zucchini and position the colander over a bowl to drain water from the zucchini.  Sprinkle salt over the zucchini and allow to sit 10 minutes.  Take handfuls of zucchini and squeeze as much water out as possible.  Place in a large bowl.  Once all of the zucchini is prepared, add Gluten-Free Bake Mix 2, page___ (OR alternative) and green onions.

In small bowl, beat eggs with seasoning salt and black pepper.  Add to zucchini mixture along with Cheddar and Mozzarella cheeses.  Mix well.  Using a small ice cream scoop {about 2 tbsp (30 mL) or ever so slightly more} place zucchini patties (form in your hands) in olive oil in a large frying pan over medium low heat (these can burn quickly so keep an eye on them…as soon as the edges change color, flip them carefully using a spatula and fork to help you turn them).  Fry about 2 to 3 minutes both sides.  Serve with sour cream, if desired.

Helpful Hints:  The olive oil used for frying was not included in the nutritional  analysis.  To reheat:  either heat in a dry nonstick pan or in a moderate oven.

Yield:  15 servings
1 fritter
63.4 calories
3.8 g protein
3.9 g fat
0.4 g fiber
2.6 g net carbs

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