ATK Paleo Zucchini Fritters with Fresh Tomato Salsa

This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. Use a coarse grater or the shredding disk of a food processor to shred the zucchini and sweet potato. Make sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Do not let the zucchini sit for too long after it has been squeezed dry, or it will turn brown.

FOR THE SALSA: Combine all ingredients in serving bowl and season with salt and pepper to taste; set aside.

FOR THE FRITTERS: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Toss zucchini with 2 teaspoons salt and let drain in fine-mesh strainer for 10 minutes. Wrap zucchini in clean dish towel and squeeze out excess liquid.

Combine dried zucchini, sweet potato, beaten eggs, 1 tablespoon oil, scallions, cilantro, jalapeño, garlic, coriander, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Sprinkle flour over mixture and stir until well combined.

Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-low heat until shimmering. Drop 1/3-cup portions of batter into skillet and use back of spoon to press batter into 3-inch-wide fritters (you should fit about 4 fritters in skillet at a time). Cook until golden brown and slightly crisp, about 4 minutes per side. Drain fritters briefly on paper towel–lined plate, then transfer to prepared rack and keep warm in oven. Repeat with remaining 3 tablespoons oil and remaining batter. Season fritters with salt and serve.