Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
Add the coconut flour, egg, and pepper. Stir to combine.
Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4-5 in a large skillet at one time.
Cook each side for 3-5 minutes or until nicely browned. Repeat until you use up all the zucchini mixture. Add more ghee or coconut oil to the pan each time you start a new batch.
Serve plain or with your favorite healthy topping or condiment.
Recipe by Whole Life Challenge® at Zucchini Fritters https://www.wholelifechallenge.com/summer-recipe-3/