2 cups shredded or grated zucchini
2 cups shredded or grated carrots
⅔ cup blanched almond flour
3 large eggs
½ cup yellow onions, minced
Sea salt and pepper to taste
Avocado oil or coconut oil for frying
Shred or grate zucchini and carrots and place in a colander and lightly sprinkle with salt and let sit for 10 minutes to get moisture out. Press out liquid as much as possible then place in a large bowl with almond flour, eggs, minced onion and sea salt and pepper and mix until well combined.
In a large skillet, place avocado or coconut oil enough that a small layer covers the bottom, and heat on medium heat. Scoop about 3 tablespoon sized balls into hand and press out moisture until you have a round shape disc. Not too flat as you will flatten in the pan. Place in the pan and repeat until there are enough cooking in the pan without crowding. Cook for a few minutes until bottom is golden brown then flip and flatten. Remove when both sides are golden brown and place on a paper towel to cool.