1. Large grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 15 minutes while you prep the other ingredients. The salt will work to draw the moisture out of the zucchini.

2. Remove as much liquid as possible from the zucchini by spooning it into a cheesecloth and squeezing, then return the zucchini to a clean bowl.

3. Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Stir to combine. If your mixture is too soft, just add a bit more flour.

4. Heat the oil in a large pan over medium heat until it’s fully hot. The more oil, the crispier your fritters will be. Using a ¼ cup measuring cup, scoop the same amount of mixture into the hot pan. Using a spatula, push down each fritter to flatten.

5. Cook the fritters 4-5 minutes on each side, or until they're lightly golden. You’ll want one side to be fully cooked before you flip, or the mixture will be too soft to hold together.

6. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.

7. Mix the sauce ingredients together in a bowl, stirring until creamy.

8. Serve the fritters with a dollop of the sauce, and enjoy!