In a medium bowl mix:
2 cups zucchini, shredded
2 cups potatoes, shredded
Fill bowl with water and allow to sit for an hour. This will bring out some of the starches.
Once it has sat for an hour, rinse and remove excess water. I use a towel to remove all of the water by putting the mixture into the towel and wringing it out. You MUST make sure this is not full of water or it will not fry up nicely.
In another bowl combine:
3 eggs beaten
1 teaspoon dead sea salt
1/2 cup gluten free flour
A mixture of herbs of your choosing. I used a Mediterranean Spice Blend for mine.
Add the zucchini and potato mixture and stir until well incorporated.
Fry by 1/2 cup fulls in a shallow pan that is generous greased with butter or you can use a little vegetable oil instead if you prefer.
Use medium to low heat so they do not burn.
Serve as a side dish and top with homemade ketchup or salsa if you wish!