Zucchini Pancakes

• 3 large zucchini
• 1 extra-large egg white
• 2 tablespoons almond meal
• 1 teaspoon paprika
• Salt and pepper
• 3 tablespoons clarified butter, ghee, or unsalted butter

Using either a hand-held grater or a food processor fitted with the shredding blade, shred the zucchini.

Place the shredded zucchini in the center of a large, clean kitchen towel. Bring the sides up and twist hard to express all of the liquid. You may have to do this a few times to get all the liquid out; the drier the zucchini, the crisper the pancakes will be.

Place the shredded, drained zucchini in a large mixing bowl. Add the egg white, almond meal, paprika, and salt and pepper to taste, tossing to blend in the seasonings.

Heat the clarified butter in a large frying pan over medium heat. When very hot but not smoking, spoon in the zucchini mixture to make individual circles about 3-1/2 inches in diameter (you will need to do this in batches). Fry, turning once, until cooked through, golden brown, and crisp, about 5 minutes.

Using a spatula, transfer to a double layer of paper towels to drain. If necessary, place on a baking sheet in a low oven to keep warm until ready to serve.