Updated: May 15
Recipe by Deb Juarez
Makes about 12 fritters.
4 cups shredded zucchini 2/3 cup flour 2 large eggs beaten 1/3 cup sliced scallions Salt & pepper
Place shredded zucchini in colander.
Sprinkle with salt; allow to stand for 10 minutes. Squeeze out as much liquid as possible.
Combine flour, eggs, scallions, salt & pepper in large bowl. Add zucchini.
Add olive oil to skillet on medium-high heat. When hot, scoop 3-tablespoon mounds of mixture into pan, pressing them lightly into rounds. Cook 2-3 minutes per side; flip and cook until golden brown and cooked through.
Transfer to plate with paper towels; sprinkle with salt.
Serve with sour cream and sliced scallions.