• If you do not have a cooked potato, then let's boil a potato by submerging it in a pan of water, for 30-35 minutes, over a stovetop set to medium high heat. Keep the pan covered to keep the heat in. BTW, the time needed to cook the potato will vary depending on your stove and the size of the potato.
• Drain the water out of the pan and let the potato cool down for about 5-10 minutes. Then, peel it carefully with a fork and add the potato to a large bowl. Mash the otato up so there are no big lumps.
• Then, grate the zucchini onto a paper towel, cheese cloth, or clean dish rag. Squeeze out as much liquid as you can gathering up the the grated zucchini in the paper towels (or cheese cloth/dish rag) and squeezing them. Then add the grated and drained zucchini into the bowl with the potato.
• Peel and grate the ginger and garlic and add that to the bowl as well.
• Add the coriander, smoked paprika, turmeric, parsley, and almond meal to the bowl and mix well.
• Add the salt and pepper and taste this zucchini mix to make sure it has enough salt and pepper.
• Grab a handful of the zucchini mixture and form it into a patty shape and place it on a Silpat lined baking tray (if baking these).

If Baking these:

• Preheat the oven to 375 degrees. When the oven is hot, place the formed fritters on the Silpat lined baking tray.
• Spray them with some coconut oil spray and bake at 375 degrees for 15 minutes.
• Then, remove the tray from the oven and carefully flip the fritters over. Spray the flipped side with coconut oil and then place them back in the oven. Let fritters bake for another 10 minutes.
• Zucchini fritters will be somewhat soft when taken out of the oven, but they will firm up and crisp up as they cool.

If Air-frying these:

• Preheat your air-fryer to 400 degrees. When it is preheated, place the formed fritters onto the tray, spray with cooking spray, and set to air fry for 10 minutes.
• Then, flip the fritters over, spray with cooking spray, and air fry another 8 minutes or until lightly golden and crisp.