
Zucchini Fritters
Yields:
6
Total Time:
40 mins
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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Ingredients
- 8 small zucchini
- 2 tsp. salt
- 2 eggs
- 1/2 tsp. Pepper
- 1 bunch scallions
- 3 Tbsp. all-purpose flour
- 1/2 cup Parmesan cheese (optional)
- olive oil
Directions
- 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.
- Step 2In a large bowl, beat eggs, pepper, and scallions. Add flour, then zucchini and cheese, if using, and mix thoroughly.
- 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.
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