Ingredients
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1 pound Zucchini
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1 cup (4 ounces) grated Parmesan Cheese
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½ cup chopped Green Onion
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½ cup all-purpose Flour
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1 tablespoon Baking Powder
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1 large Egg
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1 grated Lemon Juice
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Kosher Salt
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freshly ground Black Pepper
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Hot Sauce
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½ cup Olive Oil
Directions
Steps
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1
Done
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Preheat the oven to 350°. |
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2
Done
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Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid, and discard it. In a large bowl, combine the zucchini, Parmesan, and green onions, and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season with salt, pepper, and hot sauce. |
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3
Done
|
Heat ¼ cup of the oil in a Lodge 12-inch cast iron skillet over medium heat. Spoon a heaping tablespoonful of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side. |
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4
Done
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As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet, and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining ¼ cup oil to the skillet as needed. |
