Trim both ends of the zucchini and using a medium sized cheese grater, shred the zucchini to yield 3 packed cups. Squeeze the shredded zucchini between 2 paper towels to remove any excess liquid

In a bowl mix the eggs, lemon juice, shredded zucchini and chopped scallions. Once well mixed add in the parmesan and almond flour and season with salt and pepper

Depending on how moist your zucchini is you may want to add in another tablespoon or so of almond flour

Heat 1-2 tablespoons of oil on medium-high heat. Once hot, drop large spoonfuls of the zucchini mixture on to the pan, if you are serving these as canapes I would use tablespoon sized amounts of the mixture.

Cook for 3 minutes until the bottoms have developed a golden color and then flip. After flipping gently press down on the fritters with a spatula to flatten them out and ensure more even cooking throughout. Cook for 3 minutes.

Once fritters are golden brown on both sides, transfer to a plate and keep warm in an oven on 100 degrees until just before serving

To serve top with sour cream or SCD yogurt and a sprinkle of chopped scallions. Enjoy!