Step 1

Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

Step 2

In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

Step 3

Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

Step 4

In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

Step 5

Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Step 6

Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.