As I usually do, I combined a number of recipes I found on the internet into this one.  Loved making these fritters, and the avocado crema is something I will be use again on a variety of dishes!

2 large zucchini, ends trimmed

1 teaspoon baking powder

1/2 cup sliced green onions

1-2 cloves garlic

1 egg, beaten

1/3 cup shredded parmesan

1-1/4 cup almond flour, chickpea flour or other flour (reserve about 1/2 cup)

1 teaspoon salt, divided

1 Tablespoon lemon zest

2-4 Tablespoons shredded fresh basil, divided (cilantro, dill, parsley, thyme also work; use dry Italian seasoning or coriander if you don’t have fresh herbs)

freshly ground pepper

1/2 cup breadcrumbs

1/4-1/2 teaspoon red pepper flakes (optional)

2-4 Tablespoons olive oil

Spread cheesecloth or a clean dish towel over a colander.  Using a food processor, shred zucchini and place on cheesecloth. Sprinkle with 1/2 teaspoon salt and let rest for at least 30 minutes.  Squeeze out as much excess water as possible from the shredded zucchini and place in medium/large bowl, discarding all liquid.  Try and make the zucchini as dry as possible. Pulse onions and garlic in food processor and add to the bowl with the zucchini. Mix in the baking powder, cheese, egg, flour, lemon zest, breadcrumbs, 1/2 of the shredded fresh herbs, 1/2 teaspoon salt, freshly ground pepper and red pepper flakes, if using (mix will be wet; if too wet to handle, add a touch more breadcrumbs/flour).

Place 1/2 cup of flour in a shallow bowl. Heat oil in large skillet, cast iron if you have one. Form balls of zucchini mixture (about 1/4 cup) and coat in flour. Drop zucchini balls in into hot oil, flattening a bit. Cook about three minutes per side until golden brown.  You can put on paper towels to absorb some of the oil before serving.  Serve hot topped with avocado crema (recipe below) and remainder of shredded fresh herbs.

Avocado Crema

1 avocado, peeled and pit removed (chop into pieces)

1/4 cup sour cream

2 cloves garlic

2 green onions, chopped

Zest of half a large lemon

1-2 Tablespoons lemon juice (use less if you want thick crema)

1 teaspoon sea salt

freshly ground pepper

chopped fresh cilantro, basil or parsley for garnish

Load all ingredients into food processor.  Blend until smooth.  Add more lemon juice if you want a thinner crema.  Add more salt/pepper to taste and pulse again. Serve on top of zucchini fritters; sprinkle with fresh cilantro, basil or parsley.  Also great on fish or chicken!