Description
Grated zucchini blisters to golden crispness in a hot skillet, mingling with gooey cheddar, nutty Parmesan and green onion zing. Each bite contrasts crunchy edges with a soft, cheesy center.
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
Instructions
- Place grated zucchini in a bowl and sprinkle with salt.
- Let stand 5 minutes then squeeze out excess moisture.
- In a large bowl whisk eggs, then stir in cheeses, green onions, black pepper and flour.
- Fold drained zucchini into the egg and cheese mixture until just combined.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of mixture into skillet and flatten slightly to form patties.
- Cook for about 3 minutes per side until golden brown.
- Drain on paper towels and serve warm.
Notes
- To ensure crisp fritters squeeze out as much liquid as possible from zucchini.
- You can substitute feta cheese for a tangy flavor variation.
- Leftover fritters can be stored in the refrigerator for up to three days.
- Serve with sour cream, yogurt sauce or a fresh herb dip for extra flavor.