Zucchini Fritters

Ingredients

• 1.5 lbs. zucchini (3-4 medium)
• Salt and pepper to taste
• 2 large eggs
• 1/2 cup Parmesan, grated
• 1/2 cup fresh basil or dill, chopped
• 1/3 cup scallions, chopped
• 1 large lemons, zested and cut into wedges
• 1/2 tsp. garlic powder or 1 clove garlic, minced
• 1/2 cup all purpose flour or gluten free flour substitute
• 1/2 tsp. baking powder
• Olive oil, for frying

Instructions

1. Grate the zucchini with a box grater or food processor. Next place in a colander, sprinkle with salt and toss. Let sit for 10 minutes, then squeeze out excess water using a clean towel or cheesecloth.
2. Beat the eggs in a large bowl, add the zucchini, parmesan, fresh herbs, scallions, lemon zest, garlic powder and salt and pepper to taste. Combine thoroughly, then add the flour and baking powder and mix again.
3. Line a baking sheet with paper towels and set aside. In a large skillet, heat a thin layer of oil over medium heat. Once hot, add 1/4 cup zucchini mixture to the skillet. Press down gently to form a 3-inch disk. Cook until browned on bottom, about 2-3 minutes, flip and cook another 2-3 minutes on the other side or until browned. Remove from pan and place on the baking sheet. Continue with the remaining batter, adding oil as needed.
4. Serve with additional herbs if desired. Serve immediately.

Nutrition per serving: 100 calories, 7 g carbohydrates, 35 mg cholesterol, 6 g fat, 1 g fiber, 3 g protein, 125 mg sodium, 1 g sugar.

Recipe from: Cooking.nytimes.com