Grain-free Zucchini Fritters with Roasted Heirloom Tomato and Garlic Compote – Fork & Leaf

Ingredients

• 1 1/2 lbs zucchini (about 2 medium-sized), coarsely grated
• 1 teaspoon coarse sea salt
• 1 egg, lightly beaten
• 1/4 cup blanched almond flour
• 1 tablespoon tapioca starch (arrowroot, potato or corn starch will also work)
• 1/2 teaspoon baking powder
• sea salt and freshly ground black pepper, to taste
• 2 scallions, thinly sliced
• Fork & Leaf Frying Oil