Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
- 6 Tbsp. corn oil
- 2 medium yellow onions, peeled and finely chopped
- 4 medium zucchini, trimmed and grated on large holes of box grater
- 1 egg, lightly beaten
- 2 Tbsp. flour
- Salt and freshly ground black pepper
Heat 2 tbsp. of the oil in a medium nonstick skillet over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft, about 5 minutes. Set aside and let cool.
Meanwhile, working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a medium bowl and set aside.
Add onions, egg, and flour to zucchini, season to taste with salt and pepper, and mix well with a spoon until thoroughly combined.
Heat remaining 4 tbsp. of the oil in same nonstick skillet over medium heat. Gently form zucchini mixture into 8 patties about 1⁄2" thick. Working in batches, fry patties in hot oil until browned and crisp, 2-3 minutes per side.
Transfer fritters with a slotted spatula to paper towels to let drain, and season with salt while still hot. Serve fritters hot with tomatillo salsa and sour cream, if you like.