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If making you own pico and guacamole, do that first, set aside
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Use a food processor or a box grater to grate zucchini. (Another option is to buy or make spiraled zucchini and give a rough chop)
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Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.
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Chop chives and whisk one egg in a little bowl
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Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel
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Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined
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Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds
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Use a spoon to scoop zucchini mixture into pan, making two 5" fritters. Use back of spoon to flatten and spread fritters into a circle. If needed turn heat to medium. Cook each side for about 3-4 minutes or until golden brown
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While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat
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Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)
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Season with sea salt and pepper
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Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives. Serve!