- 1 lb of zucchini (about 2 medium sized), coarsely grated
- Kosher salt or regular if you don't have kosher
- Ground black pepper
- 1 large egg
- 2 scallions, finely chopped
- ½ cup all-purpose flour
- ¼ c Parmesan cheese
- ½ tsp baking soda, oregano, basil, garlic powder
- ½ cup olive oil
- Sour cream or plain yogurt
Instructions1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (Letting it sit in a colander in the sink to let it drain for 10 minutes after salting it, gets a lot of the moisture out for you. If you have too much moisture it makes the fritter batter too thin. You can add a little more flour but too much flour makes the fritters heavy.)
2 Whisk egg in a large bowl; add the zucchini, flour, cheese, baking soda, spices, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook turning once until browned, about 3 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yogurt on the side. Makes 6 fritters.
Some delicious options:
- add a slice of fresh mozzarella cheese topped with a slice of fresh tomato.
- Use salsa, corn relish or other topping as a garnish
- Add a spice of your choice to the sour cream or yogurt for variety. I like a little curry or dill.
- Serve with some chunks of fresh veggies and ranch dip or a tossed salad