Ingredients
- 1 lb zucchini, ends trimmed
- 1 cup all-purpose flour
- 2 large egg
- 1/2 cup milk
- 1/2 cup sea salt
- freshly ground black pepper
- extra-virgin olive oil
Directions
Preheat oven to 200F. Using the large holes on a box grater, grate the zucchini. In a large bowl, mix the flour and eggs together well. Beat in the milk. Drain any liquid from the grated zucchini. Add the zucchini and sea salt and pepper to taste and stir to combine well.
In a medium skillet, heat the olive oil over medium-high heat. Drop the zucchini mixture by the tablespoonful into the hot oil, taking care not to crowd the pan, and cook the fritters in three or four batches, turning halfway through cooking, until golden, about 4 minutes per side. Adjust heat as necessary between batches to maintain a constant heat level. Transfer the fritters, as cooked, to paper towels to drain and keep them warm in the oven until all are cooked. Serve warm on a platter.
Reprinted with permission from Whatever Happened to Sunday Dinner? by Lisa Caponigri, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.
