Zucchini Fritters - Northern Michigan's News Leader

Zucchini Fritters

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2 Zucchinis (8 oz. each)
1 Onion
1/2 cup Pecorino romano cheese (grated)
1/3 cup All purpose flour
1/2 cup Fresh oregano (finely chopped)
  Coarse salt and freshly ground pepper
2 Large eggs (lightly beaten)
  Extra virgin olive oil for frying
  Plain yogurt and apricot jam
Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion. Mix together zucchini, onion, cheese, flour and herbs. Season with on teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1-2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, about 2-3 minutes per side.

Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of yogurt and apricot jam.