Ingredients:

For the Fritters:

• 1½ cup of zucchini
• 1 clove of garlic, peeled and minced
• ¼ cup fresh basil
• ¼ cup fresh oregano 1 clove of garlic
• tablespoon organic lemon zest
• whole organic, cage free eggs
• cup coconut flour
• 1 teaspoon of Himalayan Sea Salt
• ¼ teaspoon of pepper
• ¼ teaspoon organic coconut oil

For the Avocado Dill Dip:

• 1/8 avocado
• ½ teaspoon of onion powder
• ¼ teaspoon of Vegenaise
• ½ cup finely chopped dill
• ½ cup of chopped tomatoes, small and cubed Himalayan Sea Salt, to taste

INSTRUCTIONS:

For the Fritters:

1. Using the large holes of a box grater, grate the zucchini, place in a colander, set in the sink, and toss with ½ teaspoon of Himalayan sea salt.
2. Let stand for 10 minutes, and then wring the zucchini dry in a clean kitchen towel to remove moisture. Place the zucchini in a large bowl and gently mix in the eggs, garlic, basil, oregano, lemon zest, onion powder, Himalayan sea salt and pepper. Mix well and then slowly add the flour last while stirring so no lumps
3. Heat 1 teaspoon of coconut oil in a large sauté pan over medium-high heat and carefully drop the fritters into the pan, spacing them a few inches
4. Cook fritters for 2 to 3 minutes or until golden, then lower heat to Turn the fritters, and then repeat the process. Transfer the cooked fritters to a plate and set aside in a warm place.

For the Avocado Dill Dip:

1. Cut 1/8 of avocado and place in a bowl. Add in all other ingredients and mash until smooth.