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Zucchini Fritters

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Zucchini Fritters

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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