Zucchini Fritters
 
 
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Ingredients
  • 3 medium zucchini, grated
  • ½ c. onion, grated
  • 1 egg, beaten
  • ¼ c. all-purpose flour
  • ¼ c. plain cornmeal
  • salt and freshly ground black pepper to taste
  • Canola oil, for frying
  • Freshly grated Parmesan cheese
Instructions
  1. Grate zucchini into a medium size bowl. Toss with a pinch of salt and place in a mesh strainer. Place the strainer over the bowl and let stand for about 15 minutes. Remove strainer and reserve the water in bowl. Place zucchini in a mixing bowl and add the grated onion. Add egg, salt and pepper and mix. Sprinkle the flour and cornmeal over the zucchini and mix together. Let stand at room temperature for about 10 minutes.
  2. In the meantime, heat canola oil over medium-high heat to 350°F.
  3. Stir zucchini mixture, the consistency should be a little thicker than pancake batter. If it seems too thick you can add a little bit of the reserved water.
  4. Drop by heaping spoonfuls into the hot oil cooking 2 to 3 minutes, until golden brown, then flip and cook the other side until golden. Remove to a paper towel lined plate to drain. Immediately sprinkle with salt and grate fresh Parmesan cheese over the top. Serve immediately.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/zucchini-fritters/