Preheat oven to 350 degrees F (175 degrees C).
Grate Zucchini (2) with a food processor or by hand. Then place the zucchini in a colander and coat with a light layer of salt and wait 5-10 minutes. This helps sweat the water out of the zucchini.
Meanwhile, add Sweet Onion (1/2) and Red Bell Pepper (3/4) to food processor or dice finely by hand. Take a handful of zucchini at a time and squeeze out all water, then add squeezed zucchini to new bowl, continue until all water is removed.
Do the same with the onions and peppers by sprinkling with salt and placing in the colander. After 5-10 minutes squeeze the water out, and add to the bowl with zucchini. Add Egg (1) to the mixture and stir to combine.
In a separate bowl, combine Flaxseeds (1/4 cup), Cashew Meal (1/4 cup), Baking Powder (1/2 teaspoon), Smoked Paprika (1/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Stir to combine.
Add seasoned flax seed mixture to the zucchini, onion and pepper bowl and stir until just combined. Add in Feta Cheese (1 ounce) and mix to combine.
Drop spoonfuls of zucchini mixture on a greased baking sheet and flatten lightly. Bake for 8-10 minutes on the middle rack.
Then turn broiler on and broil for 3 minutes on each side, continuing to flip them until they are golden and crispy.
To poach the eggs, add water to a small pot and add Apple Cider Vinegar (1 tablespoon), and bring water to a boil, then turn down until just smooth, crack Egg (4) into a small bowl.
Slowly drop eggs into the water, one at a time. Let sit for 3 minutes. After 3 minutes, remove the poached eggs with a slotted spoon.
For the sauce, combine Honey (1 tablespoon), Lime (1), Chipotle Peppers in Adobo Sauce (1), Sour Cream (1/2 cup), Salt (to taste) and Ground Black Pepper (to taste) in small bowl and stir well.
Once fritters are baked through and crispy, add to plate, top with honey lime chipotle sauce and poached eggs. Garnish with black pepper and smoked paprika to taste.