Ronnie's Notes
Fritters are crispy foods that have welcoming qualities. These are light, even though they’re fried and you can eat them hot, warm or cool. Serve the fritters as a part of a dairy meal or as hors d’oeuvre. They also go well with dishes like Baked Grouper with Tomatoes and Herbs, Broiled Branzini with Tomato-Olive Relish or Pan Seared Tilapia with Lemon, Shallot and Browned Butter.
Instructions
Shred the zucchini in a food processor.
Remove the shreds to a colander, sprinkle with salt and let rest for .
Press the shreds to squeeze out as much liquid as possible.
Place the shreds in a bowl and add the scallions, onion, dill, cheese, eggs, and pepper to taste.
Mix the ingredients thoroughly.
Add the flour and blend it in.
Pour about 1/4 inch of vegetable oil into a large sauté pan over medium-high heat.
For each fritter, drop about 1/8 cup of the zucchini batter into the pan and flatten it slightly.
Leave plenty of room between fritters.
Fry for per side or until golden brown and crispy.
Drain on paper towels.
Repeat with the remaining batter.
Serve plain or with plain yogurt or dairy sour cream.
Makes 4–6 servings.