zucchini fritters

By Chezlamere

If potato latkes have a twin here they are! The fritters are made by mixing shredded zucchini with Parmesan cheese, scallions, egg, parsley, dill and flour and then pan-fried to a deep golden brown. One of the secrets to getting a good crust is to salt them to draw out the water. It sounds like a bother but it’s really quite painless and definitely worth it.

The end result is a crusty outside and incredibly creamy middle; almost like custard. A little sour cream, tzatziki or remoulade would go well and they can be eaten hot, at room temperature or cold. But they disappear so fast you hardly need a sauce to go with them. I learned too late that I should of doubled the recipe. Good luck getting them to the table! The alluring smell will mark a path straight to the kitchen where hungry hands will grab longingly for them...their seriously addicting!

Ingredients

• 2 small Zucchini
• 1 teaspoon Salt
• 4 Scallions/Green Onions, minced
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Fresh Dill, chopped
• 1 Egg, beaten
• 3/4 cup Parmesan Cheese, grated
• 1/4 cup Flour
• Canola Oil for pan-frying
• Sour Cream, for serving, optional

Preparation

Step 1

. Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.


2. Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.


3. Add enough oil to a large skillet to lightly cover the bottom. Heat over medium heat. Pan-fry spoonfuls of the mixture flattening with a spatula, 3 to 4 minutes per side or until golden brown. Drain on paper towels and season with salt. Serve with sour cream.