Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.
Zucchini Fritters
2014-09-08 16:00:46
Serves 4
Prep Time
20 min
Cook Time
10 min
Ingredients
- 2 small zucchini
- 4 minced scallions
- 2 tablespoons each chopped parsley, basil, and dill
- 1 egg, beaten
- 3/4 cup of parmesan cheese, grated
- 1/4 cup of all-purpose flour
- 2 teaspoons of kosher salt
- Olive oil for pan frying
Instructions
- Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
- In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
- Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
- Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
- Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/
