ZUCCHINI ALMOND FRITTERS
by Lona

3 -4 zucchini, peeled, grated
1/3 -1/2 cup piece of pumpkin, grated
1 clove garlic crushed
zest of a lemon
1 egg
2-3 tablespoons of almond flour
salt
yogurt (optional)

Combine zucchini and grated pumpkin, crushed garlic and the lemon zest in a bowl. Add salt and put aside for about 20 minutes to allow the salt to draw liquid out of the zucchini. Drain very well. Add beaten egg and the nut flour and combine well. Heat a skillet to medium and add some oil. Drop by spoonful into pan turning once when browned.
Serve with a dollop of yoghurt (optional).