Place the grated zucchini in a colander, and place the colander into the sink. Or you can place something underneath it to catch the liquid.
Sprinkle the zucchini with the salt and let it sit for 20 minutes to shed the excess water. After 20 minutes, press the zucchini with your hands to remove any additional water.
Then mix all the ingredients for the fritters, except the avocado oil, in a medium-sized mixing bowl.
Make the avocado crema by blending the avocado, coconut milk, lemon juice, and sea salt in a blender until smooth. Transfer the crema to a serving dish and set aside.
Prepare any of the optional fritter toppings and place them in serving dishes as well.
Preheat a cast iron pan over medium heat. I used a 9" pan, but you can use a bigger one if you have it.
Pour a small amount of avocado oil into your preheated pan, just enough to lightly coat the bottom.
Place small dollops of fritter batter into the pan - about 4" in diameter. Lightly flatten/spread them out if necessary. You will be able to cook 3 fritters at a time in a 9" skillet.
Cook for about 3-5 minutes, or until the fritters begin to set up and the bottom is golden brown. Turn the fritters over carefully, and cook another 3-5 minutes or until golden.
Repeat this process, adding oil when necessary until all the batter is gone.
Serve the fritters immediately as soon as they come out of the pan for the crispiest results.
It speeds up the cooking process to have 2 pans going on the stove, especially if you're making this for more than 2 people. Or you can keep the fritters warm in a 200ºF oven until they're all cooked before serving.
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Notes
This recipe can be easily multiplied to feed more, and it's a great way to use up your extra zucchini.The nutritional facts are calculated with the cherry tomatoes.