Zucchini Squash Fritters

This is an idea that I came up with for breakfast.

  

I have a "vegetable noodler" from OXO that I originally got for making zoodles (that's not an affiliate link, I just like it). Tangent: zoodles quickly sautéed in olive oil are the best way to eat zucchini. On this occasion, I was wanting something breakfasty that would also give me some fiber and other nutrition, and the idea of a fritter or pakora came to me.

These consist of...

• beaten eggs
• zucchini strips and/or yellow squash strips (I used both).
• almond flower
• salt
• pepper

And the how...

1. Peel the squash strips into a bowl. You probably need one zucchini per person. I prefer to leave the seeds.
2. Beat some eggs (probably two per person)
3. Add about a tablespoon of almond flower to the eggs.
4. Add salt and pepper to taste.
5. Mix well.
6. Pour the eggs over the zucchini.
7. Heat a pan pretty hot. On my induction stove with my pan, I had to set it to 8.
8. Add enough olive oil to cover the bottom of the pan. Let it get good and hot or the eggs will stick.
9. Use tongs to pick up some zucchini and drop it into the pan.
10. Cook about two minutes, then flip. Your time may vary.
11. Cook two more minutes and remove to drain on paper towels or your preferred draining rig.
12. Repeat until you run out of zoodles.