Loved by: Sophie (Recipe taken from www.stupideasypaleo.com)
5 medium zucchini, shredded (about 4 cups)
2 tsp sea salt
1/4 cup coconut flour
1 egg, beaten
1 tsp black pepper
1/4 tsp cayenne pepper, optional
1/4 tsp garlic powder, optional
1/4 tsp onion powder, optional
Coconut oil or ghee for cooking
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt & toss well. Walk away for 10 minutes.
Now squeeze out all the moisture out of the zucchini. If you're really salt sensitive, you will want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze it a ton into the sink or a bowl. You want the zucchini as dry as possible.
Either get a new bowl then or dry out the original bowl & add the zucchini, coconut flour, egg, & pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan & flatten the zucchini until you get a patty. You should be able to fit in about 4-5 in a large skillet at a time.
Cook each side for about 3-5 minutes or until nicely browned. Repeat until you've used all of the zucchini mixture. Be sure to add more ghee or oil each time you start a new batch.
Cool on a cooling rack so they don't get soggy.