These zucchini fritters are great to make in the summer when zucchini is so abundant, but they can be made any time. Serve them with grilled chicken and a green salad for dinner or a poached egg for breakfast.
2 cups firmly packed grated zucchini (about 1 large 12-ounce zucchini)
1 teaspoons sea salt
½ cups blanched almond flour
½ cups finely grated parmesan cheese
½ cups finely chopped fresh chives
¼ teaspoons freshly ground black pepper
1 teaspoons extra virgin olive oil