Zucchini fritters

1 lb. zucchini, coarsely grated

1 large egg

1 t salt

2 t hot sauce (we used Rorik's serrano hot sauce)

1/2 t pepper

1/4 small onion, finely chopped

1/2 c flour

1/2 c olive oil

sour cream (to serve)

1.  Salt the zucchini with salt.  Remove excess moisture by squeezing with paper towels. 

2.  Whisk egg in large bowl, add zucchini, onion, flour, pepper & hot sauce.  Mix well to combine.

3.  Heat oil in large skillet.  Cook fritters in two batches.  Drwop six mounts of batter (~2T each) into the skillet.  Flatten slightly.  Cook, turning once, until browned.  Transfer to a paper towel-lined plate.  Sprinkle with salt.  Repeat with remaining batter.

4.  Serve immediately, with sour cream for dipping.

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