Gather
- 4 Zucchini
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 3/4 Cup All-Purpose Flour
- 1 tsp Baking Powder
- 2 Large Eggs
- 3/4 Cup Diced Green Onion
- 1 Cup Sour Cream
- 1 Shallot
- 1/4 Cup Shredded Parmesan
- Olive Oil
Let's get cooking!
- These fresh light fritters are the perfect refreshing breakfast! To start, grab a non-stick frying pan, a spatula, a cheese grater, a cheesecloth, two mixing bowls, a teaspoon, a tablespoon, a 1/4 cup measuring cup, and a whisk.
- Wash off the zucchini and cut off both ends, then shred the zucchini into a bowl using the cheese grater. Stir in the salt and let it sit for 10-15 minutes.
- Pour the excess water into a second bowl. Dump the zucchini into the cheese cloth, wrap it tightly, and wring it out over the water bowl to get the zucchini as dry as possible.
- Add the squeezed-out zucchini to a large mixing bowl and stir in the eggs and 1/2 a cup of green onion. Add the dry ingredients -flour, baking powder, salt, and pepper- to a separate bowl and mix before combining with the wet zucchini mixture and mixing well.
- Add about a tablespoon of olive oil, enough to thinly cover the bottom of the non-stick pan. Roll the zucchini mix into golf-ball-sized balls and place in the skillet, then press them slightly into discs using the spatula.
- Cook the fritters for 4 minutes on each side, until they have a very light toasty brown on both sides.
- Mix the remaining green onion into the sour cream and spread onto the top of the fritters to serve.
Quick TipAdd fresh homemade pico de gallo for a colorful brunch flair! ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆
Quick TipThrow leftover zuchinni into any stir fry dish! ☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆
