These zucchini fritters (they're a lot like latkes) are fast and easy to make. Make sure to squeeze as much moisture out of the shredded zucchini as possible; I found the easiest way to do this was to use my hands.
This recipe makes about 7-8 fritters - so if you're making them for a party or whatnot - be sure to double or triple the recipe. Also - the originial recipe suggests serving these with sour cream or yogurt on the side - I'm not a huge fan of either, but I thought apple sauce might be nice. However, they were fine by themselves.
Zucchini Fritters
From: Simply Recipes
2 medium zucchinis, grated (the peel can stay on)
1 large egg
2-3 scallions, minced
1/2 cup flour
Olive oil
Salt, pepper
1. Add a teaspoon of salt to the grated zucchini, then squeeze out excess moisture.
2. In a medium sized bowl, whisk the egg, then add zucchini, scallions, flour and about a 1/4 teaspoon of ground pepper.
3. Heat oil over medium heat in a large skillet, then add dough into mounds of about 2 tablespoons each (don't put more than 6 into the pan at once). Flatten each mound with a spatula and cook for 4-6 minutes on each side until cooked through. Lay fritters onto a paper towel to absorb excess oil. Sprinkle with salt and serve!
Shredded zucchini:
Dough:
Frying:
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