Easy Zucchini Fritters

Easy Zucchini Fritters

Ingredients

Makes about 12 fritters

2 medium zucchini (or 4 small), grated

1 ½ teaspoons salt, divided

1 small onion (or 2 scallions), minced

1 large egg, lightly beaten

½ cup flour (or GF flour or almond flour)

1 tablespoon grated Parmesan cheese

½ teaspoon baking powder

¼ teaspoon ground black pepper

2 tablespoons vegetable oil, for frying

Directions

Place grated zucchini in a colander, add 1 teaspoon of salt, and toss. Set aside for 10 minutes.

Pick up small handfuls of grated zucchini and squeeze out as much liquid as you can (alternatively you can wrap zucchini in a clean dish towel or a piece of cheesecloth, squeezing and wringing all the moisture you can out of it). This step helps the fritters brown better, even when using less oil. It also keeps them from turning soggy and falling apart in the pan.

Place squeezed zucchini in a bowl and add onion, egg, flour, Parmesan cheese, baking powder, remaining ½ teaspoon of salt, and ground black pepper. Mix until well combined.

Heat two tablespoons of olive in a frying pan (or skillet) over medium-high heat until shimmering. Drop two scant tablespoons of zucchini mixture onto the pan, press them flat with the help of a spatula and cook until golden brown, about 3 minutes per side.

Make only a few fritters at a time, do not crown the pan, so that the oil temperature doesn’t drop.

Drain briefly on paper towels to soak up any excess grease and keep warm.

Serve with Greek yogurt, sour cream, and sprinkle with finely chopped scallions if you like.