Zucchini Fritters

When you marry an Italian, this simple dish is pretty much a staple. So is fried zucchini or zucca as they call it. This is an older recipe and I may have added/changed up a few ingredients along the way, but I think this is the best version yet. And they are really easy to throw together...and even easier to eat! 


Ingredients
  • 2 small zucchini, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 1 clove garlic, minced
  • 1 large egg, beaten
  • 1 tbsp cornstarch
  • black pepper to taste
  • 2 tsp fresh chives
  • 2 tablespoons olive oil
Topping
             greek yogurt, plain
             tsp lemon juice
             pinch garlic salt
            pinch red pepper flakes

Directions

In a colander over the sink, toss zucchini with salt and set aside for 10 minutes. Wring out the zucchini and make sure it is completely drained.

 Stir in Parmesan, flour, garlic, cornstarch, chives, egg and some freshly ground black pepper. 

In a large skillet, I usually use my cast iron,  heat 2 tablespoons of oil over medium-high heat until you drop a pinch of flour and it immediately bubbles.  Drop heaping tbsp of the zucchini mixture onto the skillet, trying not to overcrowd the pan. Once they begin to sizzle, I flatten them down using a spatula.  Fry the fritters over medium high heat until the edges turn a  golden color, about 2 to 3 minutes.  Flip the fritters and fry them for another 2 to 3 minutes. If they are burning, turn the heat down. 

Drain them on a plate with thick paper towels and serve immediately. 

I like to top these with a greek yogurt topping that has a little spice to it.  Combine the yogurt with a tsp of lemon juice, garlic salt and red pepper flakes. Place a dollop on each zucchini fritter. 

Hide them from everyone and eat them all yourself. oops, did I just say that?

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