Zucchini Fritters

These are light, with a hint of lemon and parmesan. Served with a Salad and a dollop of Crème Fresh, Tzatziki or Sour Cream. Makes a nice light lunch or even brunch.

2 Tablespoons Olive Oil

4 Cups Shredded Zucchini – Yellow or Green

1 Bunch Green Onions – Finely Chopped

2 Large Eggs – Slightly Beaten

1\2 Cup Grated Parmesan

1 Lemon – Zested

1 Tablespoon Lemon Juice

1\2 Cup plus 2 Tablespoons All Purpose Flour

1\4 Teaspoon Salt and Pepper

1. Use a Box Grater or Food Processor to shred Zucchini
2. Place Shredded Zucchini in Strainer and sprinkle lightly with salt, let stand for 10-15 minutes
3. Using hand, squeeze out excess liquid
4. In Large mixing bowl, add drained zucchini, green onions, eggs, parmesan, lemon zest, lemon juice, flour, salt and pepper, mix well.
5. In a large skillet, heat oil on medium heat
6. Using an ice cream scoop, scoop mixture into pan, four at a time, flatten slightly
7. Cook on first side until golden brown, about 2 minutes, flip and continue to cook until heated through and browned, another 2-3 minutes. Drain on paper towel, sprinkle with coarse salt
8. Repeat until all the mixture is cooked
9. Makes approximately 8 medium sized fritters.