Zucchini Fritters

These veggie-packed treats are a bit like savory pancakes, and a great side dish for a weekend lunch. Whenever I get farm-fresh zucchini, it’s a toss-up between making zucchini fritters or zucchini muffins. Either way, getting green stuff into kids is a good thing!

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Ingredients

1 lb or 2 medium zucchinis
1 tsp salt
1/4 cup flour
1/4 cup nutritional yeast or pecorino romano cheese
1 egg
olive oil for frying

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Directions

Grate the zucchini, place in a colander, and mix with the salt. Let it sit for about 15 minutes so the water drains out of the zucchini, then squeeze it by hand to get rid of any excess moisture.

Put the zucchini in a medium bowl and add the rest of the ingredients (except the cooking olive oil). Mix to combine well. It will be a thick batter.

Heat the olive oil in a pan over medium-high heat. When the oil is hot, drop the batter into the pan by tablespoonfuls, and flatten slightly with the back of your spoon. Cook for 2 minutes or until brown, then flip them like pancakes and cook for 2 minutes on the other side. Place cooked fritters on a paper towel to soak up any excess oil, then serve hot.