سخن الفرن إلى 200 درجة فهرنهايت / 95 درجة مئوية. ضع الكوسة المبشورة في منشفة طبق نظيفة واضغط على أكبر قدر ممكن من الماء.
In a small bowl, combine the almond flour, coconut flour, Parmesan, baking powder, sea salt, and pepper. Stir to combine.
In a large bowl, combine the zucchini, eggs, and two-thirds of the chives. Add the dry ingredients and mix to combine.
In another small bowl, combine the sour cream, curry powder, lemon juice, and remaining chives. Season to taste with salt and pepper, set aside.
Line a baking sheet with paper towels. Heat a large skillet over medium-high heat. Add two-thirds of the oil, then wait until it’s shimmering but not smoking. Working in batches and avoiding overcrowding, carefully add 1 rounded tablespoonful of the zucchini mixture to the skillet. Tap each mound down to a 1-1/2-inch-wide disc and fry until golden brown on the bottom, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes more. Transfer the fritters to the prepared baking sheet and sprinkle with additional salt. Keep the fritters warm in the preheated oven as you finish the remaining fritters.
Add the remaining oil to the pan and repeat frying with the remaining zucchini mixture.
للخدمة ، رتب الفطائر على طبق وتقدم مع الكريما الحامضة على الجانب.