These fritters are quick and easy. They’re always a crowd-pleaser when you’re looking at a room full of hungry faces. They also reheat really well the next day. This is a good basic recipe to expand on. For this batch I added a little heat with some chili powder. Try what you like and see what happens!

Ingredients

• 1 1/2 lbs Zucchini
• 1/4 cup Flour
• 2 cloves of Garlic, crushed (I used 2 tsp of Garlic Paste)
• 1 Egg, whipped
• 1/4 cup Parmesan Cheese (I used Manchego)
• 1 tsp Salt plus more to taste
• freshly ground Black Pepper – to taste
• 1/8 tsp Chili Powder (optional)
• Olive Oil for frying

What to do

Shred the Zucchini and place in a colander. Mix with one tsp of Salt and let sit for 10 min. Drain the zucchini and squeeze out any excess liquid.

In a large bowl mix the zucchini with Flour, Egg, Cheese, Garlic, and season with Salt & Pepper.

Heat Olive Oil in a skillet on medium high heat. Wet your hands and take a tablespoon of batter and flatten it. Carefully slide it into the skillet. (If you’re not confident working with hot oil, use a spatula to lower it in to the pan.) Cook 2-3 min per side. Let cool on paper towels to soak any excess oil.

Sprinkle with cheese or serve with sour cream. Enjoy!