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1
Heat oven to 400u00b0F and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!
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2
Place grated zucchini in a kitchen towel and wring out as much moisture as you can. Put some muscle into it so your fritters don't get soggy. Add it into a large bowl.
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3
Heat 2 teaspoons of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini.
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4
Add lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed. Add in the egg white and cook until it coats the zucchini.
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5
Drop on the prepared baking sheet by 12 scant 1/4 cup balls, or about 3 tablespoons. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches.)
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6
Bake until edges are golden brown and the top is slightly crispy, about 25-30 minutes. Turn oven to high broil and broil until crisp, about 2-3 minutes. Watch closely as these can burn fast.
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7
Mix all the dip ingredients together and devour with the fritters!
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8
Notes:
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9
1. I like these with 1 teaspoon of sea salt, but I do tend to like things on the saltier side. So, if you're sensitive to salt I recommend using 3/4 teaspoon and then sprinkle some on top once cooked, if you need more.
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10
2. Please weigh your flour to ensure accurate results.
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11
3. To make these in an air fryer, preheat air fryer to 400u00b0F and generously rub the wire basket with oil. Press the zucchini fritters out in your hands and then place 4 to 5 into the basket at a time, spraying the tops with oil spray. Cook until the edges are golden brown and the top is crisp, about 10-15 minutes. Use a spatula to flip (the bottom will stick to the basket, which is why I prefer the oven) and cook an additional 5-7 minutes.
