Zucchini Fritters

 Zucchini Fritters

Ingredients:

• 4 c large grated zucchini (1 1⁄2 lbs)

• 1 egg

• 1 small garlic clove, grated (about 1⁄2 tsp)

• 3⁄4 c all-purpose flour

• 1⁄4 c grated Parmesan cheese

• 1⁄4 tsp dried dill

• 1⁄4 tsp onion powder

• 1 tsp salt, divided

• Fresh ground black pepper

• Olive oil, for frying

Instructions:

1. Grate zucchini using large holes on a grater. Place in a bowl and sprinkle with 1⁄2 tsp salt. Allow to stand at room temperature for 10 minutes while you prepare the other ingredients. Then, squeeze out all the moisture with your hands in batches and use a paper towel to squeeze out all the extra moisture.

2. Whisk the egg in a small bowl, then add the garlic. In a large bowl, whisk the flour, Parmesan cheese, dill, onion powder, and the remaining 1⁄2 tsp salt. Season with a few grinds of black pepper. Add the zucchini and egg mixtures and gently mix with a spatula until a sticky dough comes together.

3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8 inch (about 2 tbsp to start). Add the fritters by dropping them from a 1⁄4 cup measure, then spreading them slightly thinner with the back of a measuring cup. Fry the fritters in batches that fit the skillet, about 2-3 minutes per side, until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high, or the fritters will become browned on the outside but stay gooey in the middle.

4. Remove each fritter and place on a plate lined with a paper towel to drain excess oil. Eat immediately; fritters taste best the day they are made.

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