Zucchini Fritters

Zucchini Fritters — we love these in the summer time, and they’re kid friendly too. We dip them in mayo mixed with finely chopped basil and fresh lemon juice/zest. yum!

Yield: 4 servings

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Ingredients:

• 1 1/2 pounds zucchini and/or summer squash (including patty pans), grated

• 1 teaspoon salt

• 1/4 cup all-purpose flour

• 1/4 cup grated Parmesan

• 2 cloves garlic, minced

• 1 large egg, beaten

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

Directions:

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

4. Serve immediately.