Begin by washing zucchini, and cutting off ends. Shred using either a hand-grater, or a food processor.
Place shredded zucchini in a cheese cloth, and squeeze out all excess liquid,
Combine shredded zucchini in a large bowl with thyme, eggs, cassava flour, and salt until thoroughly combined.
Heat a thin layer of oil in a large, heavy skillet over medium heat.
When the oil is hot, drop small pancake-size (about ¼ cup per fritter) dollops of the batter into the pan, taking care not to overcrowd.
Cook for 3 to 4 minutes, or until the bottom starts to brown. Flip and cook on both sides, then repeat until the batter is gone.
Transfer cooked fritters to a plate lined with paper towels and keep warm by placing in the oven at the lowest temperature. Serve with dollop of dairy-free sour cream, and chopped chives on top. Enjoy!
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!