Zucchini Fritters

Shred zucchini using the wide tooth side of a grater. Transfer to a colander, add 1 tsp of salt, and let sit for 10 minutes. Transfer to a clean towel or multiple paper towels and drain out all the excess water, squeezing multiple times to make sure all the water is out. Set aside. Prepare flax eggs by mixing 2 tbsp of flaxseed meal with 5 tbsp of water and set aside. Heat a large pan over medium heat. Once hot add 2 tbsp of oil, 4 minced garlic cloves, and 0.5 diced yellow onion. Season lightly with salt and pepper and sauté until onion is tender. Add the zucchini and 2 handfuls of spinach, sauté for two minutes until spinach is wilted. To a large mixing bowl, add the sautéed vegetables, prepared flax egg, 0.25 cup of parmesan, 0.5 cup of breadcrumbs, and 0.5 cup of flour. Mix to combine. It should be sticky yet moldable. Form into patties the size of your hand, thickness is up to you. Heat the large pan with a layer of oil. Wait until hot before adding the patties. Pan fry until golden brown and crispy on both sides. Serve hot with a dash of lemon juice and sour cream.