It’s the 4th of July and husband and I are having our own celebration. It’s 92 degrees outside so we’re eating in the kitchen with our new air conditioner. A baseball game is on the television. We’ve got bison burgers and hot dogs. Sliced Jersey tomatoes. Baked beans. And…..zucchini fritters!
1 egg, beaten
1/4 cup all purpose flour
1/4 cup grated parmesan cheese
Wash the zucchini and cut off the flower end.
Grate the zucchini on the large holes of a hand grater.
Put the grated zucchini in a colander and let it dry for about 15 minutes.
Spread the zucchini out onto several layers of paper towel and roll up to dry. About 10 minutes.
Beat one egg in a medium sized bowl.
Add the flour, parmesan, and salt. Mix with a fork.
Add the zucchini and mix with a fork.
Heat up a frying pan. Add just enough olive oil to almost coat the bottom of the pan. Give the pan about five minutes to heat up. Do not let the oil smoke.
Drop spoonfuls of the zucchini mixture into the hot pan.
Fry until you can turn it in one piece. About 3 minutes.
Brown on both sides.
Take out and drain on paper towels.
Sprinkle with coarse Kosher salt. Serve.
These would be lovely with a basil pesto-mayonnaise dip!