If you have old zucchinis and potatoes laying around, combining them to create a tasty fritter is a great way to use them up!
1 medium zucchini, grated
1 large sweet potato, peeled and grated
1/2 cup almond flour
2 T chopped fresh herbs
4 oil-packed sun-dried tomatoes, patted dry
1 t garlic powder
1 t onion powder
salt/pepper to taste
Preheat over to 375 degrees F. Line a baking sheet with parchment paper.
Place the grated zucchini in a small mixing bowl and cover with salt. Allow to sit for 10 minutes. Once time is up, place the squash on a kitchen towel and squeeze out the extra moisture. Return the drained squash to the bowl.
Add in the other ingredients and stir until combined. Scoop out small handful of goop at a time, and place on the prepared sheet. Mush it down so it becomes a small pancake/fritter. Repeat with remaining goop.
Place in over and bake for 30 to 35 minutes, flipping them half way.
Serve and chow down!