Mouth watering "Crispy Zucchini and Mushroom Fritters: A Flavorful Delight"

INGREDIENTS:
2 Zucchini
2 Large Portobello
Mushrooms
¼ Cup Parmesan
Paprika
Rosemary Sprigs
¼ Cup Almond Flour
2 Eggs
Coconut Oil for
frying

DIRECTIONS:
1. Slice the zucchini and mushrooms into long strips.
2. In a bowl, beat 2 eggs. In another, mix the parmesan, paprika, rosemary, salt and almond flour.
3. Coat the mushrooms and zucchini in the egg mixture and coat in the dry mix.
4. Fry in coconut oil for 6-8 minutes until crispy on the outside and cooked
through.

➡ Nutritional Information:
Fat: 22.1g
Net Carbs: 8.2g
Protein: 17.4g
Calories: 302