4 cups grated zucchini
2/3 cup HCW Gluten-free all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced spring onions
2 Tablespoons olive oil
1/4 cup HCW Nutritional Yeast Powder or flakes
Put your grated zucchini in a colander and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes, then, using your hands, press and squeeze as much liquid out of the zucchini as possible.
Transfer the zucchini to a large bowl, add the flour, eggs, spring onions and nutritional yeast. Stir until the mixture is combined.
Line a plate with paper towels.
Add the olive oil to a large pan over medium heat. Once the oil is hot, spoon 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds.
Cook each fritter for 2-3 minutes on each side. When golden brown, transfer the fritters to the paper towel-lined plate and add salt and pepper to taste.