Say hello to everything you love about potato pancakes minus the potatoes and carbs! For fast future eating, make extras, wrap and freeze them, then reheat them in a 325°F oven (165°C) until hot and crisp.
Preheat oven to 200°F/95°C. Place the grated zucchini in a clean dish towel and squeeze out as much water as you can.
In a small bowl, combine the almond flour, coconut flour, Parmesan, baking powder, 2 teaspoons sea salt, and 1/2 teaspoon pepper. Stir to combine.
In a large bowl, combine the zucchini, eggs, and 2 tablespoons 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 1 tablespoon 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 2 tablespoons 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 1 tablespoon of oil to the pan and repeat frying with the remaining zucchini mixture.
To serve, arrange the fritters on a platter and serve with the curry sour cream on the side.
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