Harvesting Alaska
Edible Alaska is proud to be a producing partner of the 2018 Harvesting Alaska series. This year, we'll be featuring in-depth news on Alaska's food system as well as showing you how to take those stor...
Mix up your zucchini repertoire with this easy gluten-free recipe. Makes a great breakfast, lunch or side—try it with marinara sauce for dipping!
Don’t rush the step where you salt and squeeze out the water. The drier you can get your shredded zucchini, the crispier your fritters will be.
Ingredients
- 3 to 4 cups grated zucchini
- 1 teaspoon salt
- 1 egg
- 1/2 cup shredded parmesan cheese
- 1 tablespoon chopped green onion
- fresh ground pepper
- vegetable oil or butter for cooking
Preparation
Mix the grated zucchini with the salt and let sit for about 5 minutes to help draw out moisture. After about 5 minutes use your hands or a towel to wring as much moisture out of the zucchini as possible.
Combine dry zucchini, egg, parmesan cheese, green onion, and fresh ground pepper and mix well to incorporate.
Heat the oil or butter in a large frying pan (cast iron or nonstick works best), over medium-high heat. When hot, make sure your batter is mixed well and then scoop about a 1/4 cup of batter into the pan, flatten it slightly and repeat - don’t overcrowd the pan.
Cook fritters for about 3 minutes on each side or until nicely browned. Serve hot or quickly cool and refrigerate for enjoying later.
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