Zucchini Fritters

Ingredients

• 2 tablespoons olive oil
• 1 onion (diced)
• 3/4 pound zucchini (about 1 medium) (grated)
• 2 cloves garlic (crushed in a mortar and pestle with 1 teaspoon salt)
• 4 large eggs
• 4 tablespoons all-purpose flour
• 1/2 bunch fresh parsley (minced)
• Pinch of freshly ground black pepper
• Canola oil (for frying)

Instructions

1. 1

   Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.

2. 2

   Lightly beat together the eggs, ?our, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.

3. 3

   Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.

4. 4

   Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.

5. 5

   Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.