Coarsely grate the zucchini, then place it in a sieve above a bowl and allow some of the excess liquid to drain away. To speed up this process, press onto the grated zucchini with a spoon or spatula. You should get ~1 cup of drained water/liquid.
Add the parmesan cheese, thyme, salt, pepper, nutmeg, lemon zest and eggs. Mix well.
Add the gluten free flour, xanthan gum and baking powder. Mix well until no flour clumps remain. If the mixture is too liquidy, add more gluten free flour (1 tbsp at a time).
Heat up a large non-stick skillet/pan until very hot, then add 1 - 2 tbsp of oil of choice. Scoop 1/4 - 1/2 cup of the zucchini fritter mixture and cook until the underside is deep golden brown, about 2 minutes.
Flip and cook on the other side for a further 2 minutes.
Serve immediately, with a dollop of yoghurt (greek yoghurt, or a soy alternative with a squeeze of lemon juice work wonderfully!), a sprinkling of chopped parsley, or a side of salad.
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