Zucchini fritters make a savory alternative to pancakes for brunch, a healthy stand-in for hash browns with eggs, or a delicious light lunch served on a bed of greens with dressing. You can store them in the fridge for an anytime snack or freeze for up to 2 months. To reheat, place defrosted fritters on a baking sheet and heat for 10 - 15 minutes at 375 degrees F.
1 ½ pounds grated zucchini (about 3 cups)
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 egg, beaten
2 tablespoons olive oil
Salt and pepper to taste
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine. Allow to sit for 10 minutes. Drain zucchini completely by squeezing with a clean dish towel, cheesecloth, or paper towels.
In a large bowl, combine zucchini, flour, parmesan, garlic and egg. Season with salt and pepper to taste.
Heat olive oil in a large skillet over medium-high heat. Scoop spoonfuls of zucchini batter into the pan and flatten with a spatula. Cook until golden brown on each side, about 2-3 minutes per side.