Zucchini Fritters

Ingredients

• 1 lb zucchini (grated and moisture removed (about 2 medium zucchini))
• 1 teaspoon salt
• 2 large eggs
• 2 green onions (diced)
• 1/2 cup parmesan cheese (finely grated)
• 1 garlic clove (minced)
• 1/2 cup flour (gluten-free works well)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 Tablespoon olive oil (divided)
• Sour cream (for garnish)
• Chopped chives (for garnish)

Instructions

1. 1

   Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.

2. 2

   After 10 minutes, squeeze shredded zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth or a linen towel if you have one. You can also let the zucchini sit in a colander over a large bowl to drain extra liquid. You should end up with 3 1/2 to 4 cups of squeezed shredded zucchini. Transfer to a large mixing bowl.

3. 3

   Add chopped green onion, 2 lightly beaten eggs, grated parmesan cheese and minced garlic to the zucchini in the bowl. Add 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and stir until well combined.

4. 4

   Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.