1 pound zucchini (8 to 10 small or 2 large), ends trimmed

1 cup (4 ounces) grated Parmesan cheese

1/2 cup chopped green onions

1/2 cup all-purpose flour

1 tablespoon baking powder

1 large egg, beaten

Juice and grated zest of 1 lemon

Kosher salt and freshly ground black pepper

Hot sauce

1/2 cup blended olive oil

 

  1. Preheat the oven to 350°.
  2. Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid and discard it. In a large bowl, combine the zucchini, Parmesan, and green onions and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season to taste with salt, pepper, and hot sauce.
  3. Heat 1/4 cup of the oil in a 12-inch cast iron skillet over medium heat. Spoon a heaping tablespoonful of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side.
  4. As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining 1/4 cup oil to the skillet as needed.

Makes 12 to 14 fritters

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