Zucchini Fritters

Name: Zucchini Fritters
Total time: 40 min
Yield: 6
Ingredients: 8 small zucchini; 2 tsp. salt; 2 eggs; 1/2 tsp. Pepper; 1 bunch scallions; 3 tbsp. all-purpose flour; 1/2 c. Parmesan cheese (optional); olive oil

Published: Mar 16, 2011

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Yields:

Total Time:

40 mins

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Pan-fried zucchini pancakes, seasoned with a little ground pepper and chopped scallions, make a special side dish. Try them paired with our Pork Scaloppine.

From Heart of the Artichoke (Workman), by David Tanis.

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Directions

1. Step 1Grate zucchini on medium holes of a box grater or in a food processor. Toss with salt and drain in a colander for about 20 minutes. Squeeze very dry in a clean kitchen towel.
2. Step 2In a large bowl, beat eggs, pepper, and scallions. Add flour, then zucchini and cheese, if using, and mix thoroughly.
3. Step 3Pour olive oil into a cast-iron skillet until it reaches a depth of 1/4 inch. Cook over medium heat. Carefully place spoonfuls of zucchini mixture in pan, then flatten them to a diameter of about 2 inches. Make only a few pancakes at a time so you don't crowd them, and turn each one once, letting them cook for about 3 to 4 minutes on each side, until golden. The heat should stay at medium; if you get impatient and try to cook them too rapidly over high heat, they'll get too dark too quickly, and you don't want that. Serve immediately, or hold in a warm oven until the entire batch is cooked.