To make a fritter, take two rounds of onion (one piece larger than the other). Thread two spiralized pieces of zucchini through the two onion rings so that they hold the bits of onion together. Transfer fritter to a plate and repeat with remaining onion slices and zucchini.
Crack eggs into a shallow bowl and lightly beat them with a fork. Combine the rice flour, paprika, salt & pepper in a separate bowl. Coat each fritter in beaten egg followed by rice flour and put them on a tray ready for cooking.
Heat 3 tsps of oil in a large, non-stick frying pan over a medium heat. Shallow fry the fritters in batches (on both sides) for approximately 2 minutes each side or until crispy. Remove from heat and transfer fritters to lined baking tray. Bake fritters in oven for 15 - 20 minutes until crisp and golden.
*Zucchini - if you own a spiralizer, spiralize the zucchini into ribbons. If you don’t have a spiralizer, use a vegetable peeler to make ribbons.