Zucchini Fritters

Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.

Zucchini Fritters
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Yield: makes 8

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add onions, egg, and flour to zucchini, season to taste with salt and pepper, and mix well with a spoon until thoroughly combined.
  4. Heat remaining 4 tbsp. of the oil in same nonstick skillet over medium heat. Gently form zucchini mixture into 8 patties about 12" thick. Working in batches, fry patties in hot oil until browned and crisp, 2-3 minutes per side.
  5. 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.