Description
These fritters are healthy, tasty, and easy to prepare. Try them with some sour cream, Greek yogurt, or tzatziki sauce.
Ingredients
Scale
- 4 cups grated zucchini
- 1/2 teaspoon of salt
- 1/4 cup shredded Parmesan cheese
- 1/4 cup sliced green onions
- 1/4 teaspoon peppercorn seasoning
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 egg white, yolk reserved
- olive oil
Instructions
- Place shredded zucchini in a strainer over a bowl. Toss with salt and let sit for 10-15 minutes, stirring occasionally.
- Press down the zucchini with your hands to release the liquid through the strainer. Transfer zucchini to several layers of paper towels and place another layer on top. Massage it until you have released as much liquid as you can.
- Place zucchini in a bowl and add remaining ingredients. Toss together. I added about half of the reserved egg yolk to hold the batter together a little more.
- In a large non-stick skillet heated to medium-high heat, add the olive oil and lightly coat the bottom of the pan.
- Drop zucchini batter by 2-tablespoonfuls into the pan and lightly spread the fritter to about a 3-4 inch size. Cook for 2-3 minutes per side until golden brown and crisp.
- Transfer to a paper towel-covered wire rack, then serve right away. If not, you can warm these up in the same skillet right before serving.