Yield: 9 fritters, about 2oz each - Total time: 30 minutes - Gluten Free

Ingredients:

• 1 medium zucchini, shredded

• 1 medium summer squash, shredded

• 1/2 cup Parmesan, grated

• 2 egg whites

• 1/2 cup rice flour

• 1/4 cup green onion, chopped

• 1 tsp paprika

• 1/2 tsp turmeric

• 1 tsp onion powder

• 1/2 tsp pink Himalayan salt

• 1 tsp black pepper

• 3 Tbsp Avocado oil
  

Method:

• Shred the zucchini and summer squash using the large side of a box grater.

• Squeeze as much water from the zucchini and squash as you can using a dish towel.

• Grate the parmesan cheese using the small grating side of the box grater.

• In a large mixing bowl add the all the ingredients except for the avocado oil.

• Mix until thoroughly combined.

• Get the most non-stick pan you own and heat it to medium high heat.

• Add the oil to the pan.

• Once the oil is hot, take a heaping spoonful (about 2oz of batter) and drop it into the hot pan.

• Flatten out the batter with the back of your spoon so it becomes the shape and thickness you desire. I went with pretty thin fritters so they would be crispy and cook through fast.

• Cook for about 3 minutes on each side or until they are golden brown.

• Put on a paper towel or brown paper bag to soak up the excess oil.

• Perfect served with sour cream.

Enjoy!