Step 1

Wash the zucchini and trim off the ends. Grate the zucchini on the large holes of a box grater and place the grated zucchini in a large colander over a large mixing bowl. Pour salt over zucchini and toss to combine. Let it sit for 15 minutes.

Step 2

With clean hands, squeeze the water out of the grated zucchini and into the mixing bowl. Get as much water out as possible. This step is crucial, otherwise the fritters will be soggy. There is a ton of water that will come out of the zucchini! Pour the water out of the mixing bowl, and place dry zucchini back into the bowl.

Step 3

Grate the sweet potato on the large holes of the box grater, and place the shredded sweet potato into the large bowl with the zucchini. Add diced red onion, coconut flour, beaten eggs, Italian seasoning, paprika, and garlic powder to the mixing bowl. Stir mixture until well combined.

Step 4

Heat 1 tablespoon of ghee or butter (use 1 tablespoon of oil for each batch) in a large cast iron or non-stick ceramic skillet over medium-high heat. Once the oil is hot, scoop 3 tablespoons of the zucchini mixture and flatten them into patties. Sauté the fritters for 3-4 minutes on each side, or until golden brown. Serve the fritters warm.