2poundszucchini, washed and grated and tossed in a bowl with 1 teaspoon salt
2large eggs
1/4cupchopped fresh parsley
1/3cupfinely chopped yellow onion
2clovesgarlicminced
3tablespoonschopped fresh Italian herbsbasil, rosemary, oregano, etc
1/3cupunbleached all-purpose flourGF: use gluten-free all-purpose flour
1/3cupgrated Parmesan cheese
1/2teaspoonfreshly ground black pepper
1/2teaspoonbaking powder
1/8teaspoonground nutmeg
Oil for frying
Instructions
Let the grated zucchini tossed with the salt sit for about 30 minutes, then rinse, drain and thoroughly wring out as much liquid as you possibly can (this is key for achieving crispy fritters). One of the most effective methods is to place the grated zucchini in a clean dish towel and wring out the liquid.
Stir in the eggs, onions, garlic and herbs. Stir in the flour, Parmesan and spices.
Heat the oil in a skillet over medium-high heat. Once hot drop about 3 heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain. Serve immediately while crispy. Serve with a dollop of sour cream and a sprig of parsley for garnish.Serve it with a green salad for a light lunch or with a pasta or grain salad for a more substantial meal.