Active Time: 20 minutes | Total Time: 30 minutes | Serves 4
- 3 pounds zucchini
- 1 teaspoon kosher salt
- ⅓ cup grated Parmesan
- 2 scallions
- 2 tablespoons chopped fresh dill
- 1 large egg
- ¼ cup all-purpose flour
- 2 tablespoons white rice flour
- ½ teaspoon baking powder
- ⅛ teaspoon freshly ground pepper
- ¼ cup extra virgin olive oil, plus more if necessary
Using the large holes on a cheese grater, grate the zucchini. Put into a colander, sprinkle with salt, and toss. Let drain in the sink for 20 minutes.
Grate the Parmesan. Chop the scallions and dill.
In a medium bowl, beat the egg.
One handful at a time, squeeze out as much of the water from the zucchini as you can. Add to the bowl with the egg. Add the Parmesan, scallions, dill, all-purpose flour, rice flour, baking powder, and pepper. Stir to combine.
In a medium skillet, heat the oil over medium heat. Spoon some of the mixture into the hot oil and gently flatten into about 2 inches in diameter. Repeat without overcrowding the skillet. Cook until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel lined plate. Repeat with the remaining mixture (add more oil, if necessary).
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