Zucchini Fritters

By ctaubenheim

Ingredients

• 2 medium zucchini(about 8 oz each), trimmed
• 1 medium onion
• 1/2 cup grated pecorino romano cheese (1oz)
• 1/3 cup all purpose flour
• 1/2 cup finely chopped fresh flat leaf parsley
• 1 tsp finely chopped oregano
• coarse salt and freshly ground pepper
• 2 large eggs, lightly beaten
• extra virgin olive oil, for frying
• plain yogurt and apricot jam, for serving

Preparation

Step 1

Grate zucchini on the large holes of a box grater, than squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion. Mix together zucchini, onion, cheese, flour and herbs. Season with 1 tsp salt and 1/4 tsp pepper. Stir in eggs just before frying. Heat a medium skillet over medium high heat. Working in batches, coat skillet with 1 to 2 Tbsp oil. Scoop mounds (2 Tbsp each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked thru, 2 to 3 minutes per side. Transfer fritters to paper towel lined plates to drain. Serve with dollops of plain yogurt and apricot jam.