Recipe: Zuchinni Fritters

Zucchini fritters - like potato latkes but with much less calories and carbs.  Amazing! Aren't they adorable?  Think of them as a blank canvas.  They are a delicious vessel to be topped with sour cream, lemon zest, bacon, smoked salmon, caviar.... The possibilities are endless!

  

Makes 10 fritters (about 2" diameter)

Ingredients:

-2 medium zucchini, coarsely grated (about 1 1/3 lb)

-2 green onion stalks, thinly sliced
-1/4 cup red onion, finely chopped
-1/4 cup cilantro, chopped
-zest of a lemon, finely grated
-2 garlic cloves, minced
-1 cup panko (Japanese breadcrumbs)
-1 large egg, beaten
-1 tsp salt
-1/4 tsp black pepper
-1/2 tsp dried dill (or 2 tbsp fresh chopped dill)

-vegetable oil

• Place zucchini on a mesh strainer and sprinkle with salt.  Mix to combine and  let stand for at least 20 min.
• Place the zucchini on a kitchen towel and wring out the excess water.  Squeeze out as much liquid as you can.  No one likes soggy fritters.
• In a large bowl, combine zucchini, green and red onions, garlic, lemon zest, cilantro, dill and black pepper.  Stir well.
• Gently stir in panko and then egg.
• Line a baking sheet with some parchment paper.
• Using a large spoon, scoop some of the mixture and form a patty with your hands.  They should be about 2" diameter.  Place on the baking sheet and continue with the remaining mixture.  This can be made ahead and kept in the fridge covered.
• Heat a non-stick skillet or cast iron pan over medium heat.  Add enough vegetable oil until it reaches a depth of 1/4 inch.
• Fry for about 3-4 min on each side.
• Drain excess oil on some paper towels.  Garnish and serve immediately. Enjoy!