Step 1

Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.

Step 2

Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.

Step 3

In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.

Step 4

Heat about 1-2 tablespoons olive oil in large skillet. Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.

Step 5

When both sides are nicely browned, about 2-3 minutes per side, remove from pan and drain fritters on paper towels.