2 medium zucchini scrubbed and grated (about 3 cups total)
1/4 cup fresh mint, chopped
1/4 cup fresh basil or dill, chopped
1/2 cup parmigiano or pecorino, grated
1 tsp lemon zest
3/4 cup all purpose flour
1/2 cup olive oil for frying
salt and pepper to taste
thick Greek yogurt to serve (optional)
In a colander salt the grated zucchini, let sit for 20 minutes, then squeeze all the liquid out.
In a medium bowl, mix the zucchini, flour, eggs, herbs, lemon zest, cheese, salt & pepper, mixing to eliminate all the lumps. This should feel like slightly chunky pancake batter.
In a frying pan over medium heat spoon the batter, making disks about 3 inches in diameter. Fry each side about 3 minutes, until golden brown. Let them rest in paper towels before serving.
In a plate arrange the fritters putting a dollop of greek yogurt on top, and garnish with either mint, basil, or dill.
Recipe Courtesy of Daniel Toral