Preparations:

• Grate the zucchini into a brand new dish cloth, or muslin cloth, and squeeze out as much liquid as possible.
• Mix the drained zucchini, parmesan, almond meal, eggs, salt and pepper together in a bowl and allow to sit for a couple of minutes. This lets the almond meal soak up some liquid and prevents the fritter from tasting dry and grainy.
• Pour oil into a non-stick frying pan over medium heat and scoop heaped tablespoons of the fritter mix into the hot oil, pushing them gently into a flattened, round shape. Depending on the size of your pan, you may need to cook these in a couple of batches.
• After 2-3 minutes gently flip the fritters over, remembering to flip them away from you to prevent the oil splashing.
  The fritters will be cooked through after another 2-3 minutes, remove from the pan and enjoy.

This recipe is recommended from phase 2.