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Week 30: Zucchini Fritters
In honor of "Sneak Zucchini onto your Neighbor's Porch" Day
3 zucchini or crookneck squash (about 3 cups, grated)
1 tsp salt
1/4 cup flour
1/4 cup pine nuts (finely chopped)
2 cloves of garlic (minced)
1 large egg
grapeseed oil (for frying)
Place grated zucchini and 1 tsp of salt in a colander over a bowl. Allow it to drain for 10 minutes. Using a clean dish towel squeeze and completely drain the zucchini.
In a large bowl stir together the zucchini, flour, pine nuts, garlic, egg, salt & pepper. (Pro-Tip: Remember, you already heavily salted the zucchini so you may not need much more salt!)
Heat oil in a large skillet over medium heat.
Scoop batter for each fritter into the sizzling oil and cook for 2-3 minutes until golden, flip, and cook for another 2 minutes.