Remove as much moisture as possible from the shredded zucchini by placing it into a colander over a sink, and sprinkle some salt over. Leave for 10 minutes.

Transfer the zucchini into a clean kitchen towel and squeeze as much moisture out as possible - this will help the fritters hold together when they are cooked.

In a bowl, combine the almond flour, shredded cheese, and 1 tablespoon of the jalapeño paste. (See the main blog post for alternatives to the paste).

Add the zucchini and mix well. Taste for seasoning and heat, and add salt, pepper, and more jalapeño paste as necessary.

Finally, add the egg and stir well so that the mixture is fully combined. Divide it into six sections.

Spray a non stick skillet with olive oil spray and place over a medium-high heat. Spoon the zucchini mixture into the skillet, pressing down to form a patty shape. Continue cooking until the fritters start to hold together, about 3-5 minutes.

Carefully flip them over, and continue to cook the other side until golden brown. 

Place the cooked zucchini fritters onto paper towels to drain any excess moisture, and leave for 5 minutes for the fritters to firm up a little.

Serve warm - either on their own as a side dish, or as an appetizer (shown in the photo with sour cream).