Shred your zucchini and let it sit on a kitchen towel while you prepare the rest of the ingredients.

In a mixing bowl add the ricotta, parmesan, coconut flour, salt, pepper, and eggs. Mix this well to combine.

Now take the zucchini and wring out as much liquid as you can. I just pick up the towel and twist and squeeze repeatedly until most of the liquid is gone, add this drained zucchini to the bowl and combine with the cheese mixture.

Heat a large skillet over medium heat, then add the olive oil. Start with 2 tablespoons and add more as needed. Yoy should be able to take a scoop of the cheese mixture and carefully form it into a patty shape. I formed 6 large patties, you can make them smaller if you need more than 6.

Place the patties in the oil. cook them undisturbed for 4-5 minutes then CAREFULLY flip them. These are delicate and if you move them around too much, they will break. Add more oil if needed and cook for another 3 -4 minutes until the other side is nice and brown.

Serve with sour cream, dill, and some smoked salmon salad or lox. You could also garnish with capers and minced red onion for an extra kick!