Adding more vegetables to my diet is my current goal and finding tasty recipes helps me to reach that goal. Although I didn't have the cheesecloth needed in this recipe, I was able to strain out enough moisture of the zucchini that they still held together okay.
4 servings
1 ½ pounds zucchini, grated
¾ teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil
Toss the zucchini with salt and let drain. Squeeze out the excess juice with a cheesecloth, mix the zucchini with the remaining ingredients, then cook the fritters in oil until fried on both sides.
