Zucchini Fritters
If I asked you what vegetable is EVERYWHERE right now, you would probably say tomatoes or zucchini, right? Well, this zucchini fritter recipe will take care of that abundance. Add a nice tomatoes and cucumber salad and some crusty Italian bread and you have yourself a beautiful light lunch!!
- 2 medium zucchini, grated
- 1 tsp salt
- 1/3 cup flour (can use coconut or rice)
- 1/4 cup parmigiano, grated
- 1/4 cup mozzerella, grated
- 1/2 cup chopped herbs (I like 2/3 parsley and 1/3 basil)
- 1/2 sweet onion, minced (I used a red onion)
- 1 clove garlic, minced
- 2 egg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder
- 1/3 cup olive oil (for frying)
Place grated zucchini in a colander over the sink; add salt and gently toss to combine; let sit for 10 minutes.
In a large bowl, combine flour, both cheeses, herbs, onion, garlic, baking powder and egg; season with salt and pepper, to taste.
Now that the zucchini have had time to drain, squeeze out the liquid using a clean dish towel or cheese cloth (or you can just use your muscle and squeeze it tight!!); add it to the bowl and mix well!
Heat olive oil in a large skillet over medium high heat and scoop large spoonfuls of batter for each fritter, flattening with a spatula; cook until the underside is nicely golden brown, about 2 minutes and flip and cook on the other side until brown.
Serve immediately.