Zucchini Fritters

Ingredients

• 24 ounces zucchini (about 3 medium zucchinis)
• 2 large eggs
• 1/4 cup all purpose flour (divided)
• 2 teaspoons lemon pepper
• 1 Tablespoon garlic salt
• 3/4 cup panko bread crumbs
• 2 Tablespoons minced green onion
• 1 1/2 teaspoons minced garlic
• vegetable oil (for frying)

Instructions

1. 1

   Do not peel the zucchini. Simply cut off the stem end and shred the squash on a box grater or run through the shredder attachment on your food processor. To squeeze out the excess liquid you press it into a colander, allowing the juice to flow out, or use a cheesecloth. Place shredded, drained zucchini in a large mixing bowl.

2. 2

   Beat the eggs in a medium mixing bowl, adding half of the flour and beating again. Add lemon pepper and garlic salt and beat together.

3. 3

   Add egg mixture, remaining flour, panko breadcrumbs, green onion, and garlic to the zucchini. Use gloved hands to combine the mixture.

4. 4

   Form mixture into six equal patties and place on a metal baking sheet. Refrigerate for 30-60 minutes to firm them up.

5. 5

   In a large skillet over medium-high heat, bring oil to 350 F.

6. 6

   Add fritters, 2 or 3 at a time, to hot oil in the skillet, being careful not to crowd them. Cook for 3-5 minutes, or until nicely browned, then turn over. Cook an additional 3-5 minutes, or until nicely browned.

7. 7

   Remove to paper towels to drain.