Grate zucchini into a colander, sprinkle salt and mix it in with your
hands. Let stand in the sink for a few minutes and then put into a
clean dish towel and squeeze out the excess moisture.
Transfer to large bowl and mix in the remaining ingredients, except
the oil. Form into small flat patties, about 3 inches across. Add oil
to cast iron skillet or pan of your choice and saute until nicely
browned on both sides. I usually drain them on paper towels.
Serve with sour cream or guacamole. Even good cold the next day.
Have also added herbs like garlic chives or thyme.
Originally Submitted
8/28/2015
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