Grate your zucchini and sprinkle with a pinch of sea salt, allow to set for 15 minutes for the moisture to be released.
In a medium bowl, combine eggs, garlic scapes, basil, lemon zest, white pepper and sea salt, mix well.
Using your hands, squeeze the excess moisture from the shredded zucchini then add the dry shredded zucchini to the egg mixture, mix well.
Add cassava flour to the zucchini mixture, stirring to coat. If your zucchini was still wet or your eggs were XL, add a little more cassava flour, ideally the consistency should be similar to a pancake batter with shredded zucchini folded in.
Place your cast iron or stainless steel skillet with sides on the stove and heat over medium/low heat. Once you can feel the heat with your hand placed 2 inches above, add in 1 tablespoon of ghee and reduce heat slightly.
Working in batches, drop roughly 2-3 tablespoons of zucchini batter into the skillet and cook on each side until golden brown, roughly 2 minutes per side. Add additional ghee as needed.
Transfer cooked fritters to a paper towel lined plate and season with additional sea salt. Serve immediately with warm tomato sauce.
Notes
They are also delicious as cold leftovers for breakfast or lunch.If you do not have garlic scapes, use 2 tablespoons finely chopped onion and 1 finely minced garlic clove.