This is another great way to get your family to eat their vegetables.  What is really great is how easy they are to put together.  Just make sure to get as much moisture out of the zucchini before you mix in the other ingredients.

These are great as a side dish or a light lunch. They travel and reheat nicely.  I usually make extras for lunch the next day. They don’t always make it past the dinner table, but I try.

What You Need:

1 lb. Zucchini

1/4 Cup Flour

1/3 Cup Sliced Green Onions

2 Egg

Salt and  Pepper to Taste

2 Tablespoons Olive Oil

What To Do:

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.  Add the flour, eggs, sliced green onions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.   Liberally coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt.