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Jean’s Zucchini Fritters

Don’t get hung up on exact measurements in this recipe! Zucchini is like a painter’s palette for many different seasonings and flavors. Feel free to experiment and substitute with the things you love.

Ingredients:

Directions:

  1. Add about 1 tsp of salt to the grated zucchini and then squeeze out as much water as you can – by hand. Then use some paper towels to get the rest. You just want it so it’s not dripping with water.
  2. Whisk the egg in a large bowl and add the zucchini, flour, scallions, ¼ tsp of pepper (or more), the herbs and the garlic.
  3. Heat the oil in a skillet on medium heat, but don’t burn it. Use an ice cream scoop or your hands to create a small mound of the mixture— about 2 tbsp each and drop six or so in the pan. Flatten them slightly. Turn them once so they’re cooked until just browned (probably 4 or 5 minutes on each side. And transfer to a paper towel-lined plate).
  4. Serve with a bit more salt. I like crumbled feta and some fresh, chunky salsa as well. And freshly sliced avocado seems to work really well as a garnish. Enjoy!

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