Zucchini Fritters

Directions

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Ingredients

• 1 1/2 pounds zucchini, grated (any variety will work here… green or yellow

• 1 teaspoon salt

• 1/4 c flour (or more, as needed)  (can use any GF flour as well… rice, GF mix, coconut – but use only 1 Tbsp)

• 1/2 cup grated parmesan  (can sub nutritional yeast instead for vegan or dairy-free option)

• 2 cloves garlic, minced

• 1 large egg, beaten (can substitute a flax or chia seed “egg”, or a starch-based egg replacer)

• Kosher salt and freshly ground black pepper, to taste