Scratch off or cut off any brown or bad parts on the zucchini. Than slice into 1 inch pieces, as you can see in the picture I'm not very good at slicing them all the exact same size.

You will need 3 separate bowls. 1st bowl for the arrowroot flour, 2nd bowl to beat eggs with 2 TBSP nut milk, 3rd bowl for the cassava flour mixed with nutritional yeast, salt and black pepper.

Heat a cast iron or non-stick pan to medium, add at least 1 TBSP coconut oil. I've found that coconut oil works the best in cast iron pan to make the outside of the zucchini crispy.

First dip into arrowroot flour, than the egg mixture and lastly the cassava flour mixture. I like using a fork to do this because it prevents a big mess.

Fry on each side for approximately two minutes, than flip over to the other side.

Helpful Tip: I keep my oven on at 170 degrees. As the zucchini patties are done frying, I place it one of my glass pie pans and place it in the oven so they stay warm till I'm completely done frying all of the patties.